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make us a god a jewish response to hebrew christianity a survival manual for jewsHowever, due to transit disruptions in some geographies, deliveries may be delayed.There’s no activationEasily readThe 15-chapter book includes current information on the bleaching of green oils and coconut oil, quality requirements for frying oil applications, and more. Written for the non-chemist new to the industry, the book makes it simple to apply these important concepts for the edible oil industry. He founded the company in 1998 utilizing his 45 years experience in the field of oil technology and food processing. He holds a Master's degree in chemical engineering from the University of Florida, Gainesville, Florida and was named Fellow at the American Oil Chemists Society (AOCS) in 2008. The 15-chapter book includes current information on the bleaching of green oils and coconut oil, quality requirements for frying oil applications, and more.We value your input. Share your review so everyone else can enjoy it too.Your review was sent successfully and is now waiting for our team to publish it. Reviews (0) write a review Updating Results If you wish to place a tax exempt orderCookie Settings Thanks in advance for your time. New Knovel Search Widget Add a Knovel search bar to your internal resource page. New Knovel Integrations Learn about Knovel workflow integrations with engineering software and information discovery platforms. New Excel Add-in One-click access to Knovel’s search and unit conversion tools. Promotional Toolkit Access promotional content and links to illustrate the power of Knovel Search and analytical tools for your end users Knovel Steam Calculators Online Knovel Steam Calculators based on IAPWS IF-97 Knovel Browser Extension Quickly access Knovel results on the search engine page. Engineering Data Module Beta Cancel Support Center Login Create Account Preview Mode- Learn More Do you usually access Knovel through an organization. Check Institutional Access JavaScript must be enabled in order for you to use Knovel.http://armgonline.com/userfiles/empilhadeira-paleteira-manual-usada.xml
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However, it seems JavaScript is either disabled or not supported by your browser. Please enable JavaScript by changing your browser options, then try again. Top of Page Knovel subscription is supported by. All rights reserved. To decline or learn more, visit our Cookies page. Written for the non-chemist new to the industry, the book makes it simple to apply these important concepts for the edible oil industry. Show more Practical Guide to Vegetable Oil Processing, Second Edition, includes an up-to-date summary of the basic principles of edible oil refining, processing, and deodorizing, serving as a hands-on training manual for chemists, engineers, and managers new to the industry. The 15-chapter book includes current information on the bleaching of green oils and coconut oil, quality requirements for frying oil applications, and more. Published by Elsevier Inc. Imprint Academic Press and AOCS Press You currently don’t have access to this book, however youPurchase the book Authors Monoj K. Gupta MG Edible Oil Consulting Int'l Inc. Lynnwood, TX, United States About ScienceDirect Remote access Shopping cart Advertise Contact and support Terms and conditions Privacy policy We use cookies to help provide and enhance our service and tailor content and ads. By continuing you agree to the use of cookies. Written for the non-chemist new to the industry, the book makes it simple to apply these important concepts for the edible oil industry.The 15-chapter book includes current information on the bleaching of green oils and coconut oil, quality requirements for frying oil applications, and more. Provides insights to the challenges of bleaching very green oils Includes new deodorizer designs and performance measures Offers insights on frying oil quality management Simple and easy-to-read language It's not the same as Adobe Reader, which you probably already have on your computer.) See details. Use our troubleshooter to find the solution.http://decobikellc.com/temp/vinney/HTML/userfiles/empower-3-manual.xml Upload Language (EN) Scribd Perks Read for free FAQ and support Sign in Skip carousel Carousel Previous Carousel Next What is Scribd. He holds a Master's degree in chemical engineering from the University of Florida, Gainesville, Florida and was named Fellow at the American Oil Chemists Society (AOCS) in 2008. Soybean, sunflower, cottonseed, and canola crude oils can exhibit higher than nor- mal green color when the seeds are harvested before they reach maturity or the har- vesting season is too wet. The objective of acid- pretreatment of crude oil is to convert nonhydratable phospholipids into hydrat- able forms by sequestering (drawing away) absorbed bivalent cations (like calcium and magnesium metals) which interfere with their hydratability. High diglyceride content in the palm oil increases the FFA in a fryer faster and also slows down the rate of crystal formation in the shortening and margarine process. Dry harvest condition due to droughts can cause physical damage to the seeds re- sulting in higher than normal FFA and oxidation in the crude oil. Show more Book Preview Practical Guide to Vegetable Oil Processing - Monoj Gupta Practical Guide to Vegetable Oil Processing Second Edition Monoj K. Gupta MG Edible Oil Consulting Int'l Inc. Published in cooperation with American Oil Chemists’ Society www.aocs.org Director, Content Development: Janet Brown No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or any information storage and retrieval system, without permission in writing from the publisher. Notices Knowledge and best practice in this field are constantly changing. As new research and experience broaden our understanding, changes in research methods, professional practices, or medical treatment may become necessary.https://ayurvedia.ch/embedded-system-tools-reference-manual-141 Practitioners and researchers must always rely on their own experience and knowledge in evaluating and using any information, methods, compounds, or experiments described herein. In using such information or methods they should be mindful of their own safety and the safety of others, including parties for whom they have a professional responsibility. Library of Congress Cataloging-in-Publication Data A catalog record for this book is available from the Library of Congress British Library Cataloguing-in-Publication Data A catalogue record for this book is available from the British Library ISBN: 978-1-63067-050-4 For information on all Academic Press publications visit our website at Publisher: Nikki Levy Acquisition Editor: Nancy Maragioglio Editorial Project Manager: Billie Jean Fernandez Production Project Manager: Susan Li Designer: Victoria Pearson Typeset by Thomson Digital Preface It was my desire to introduce the second edition of the book because of the introduction of certain newer techniques in vegetable oil processing. These are discussed in various chapters in this book. The first edition of this book was received well by the readers. Many readers asked when the second edition of the book would be published. I also received requests from readers to include the processing practices for palm oil, coconut oil, cottonseed oil, and sesame seed oil, as these are important vegetable oils. Unfortunately, it was not possible to do so. The reason for their exclusion is that the basic principles and practices described in this book do apply to most vegetable oil processing operations. Additionally, the volume of information would have been too large to be included a single book. Vegetable oil processing is an essential part of the food industry. Current unit operations have been developed over many years by processors and equipment manufacturers, with the assistance of universities and federal laboratories. Public universities have changed over time, resulting in the current emphasis on programs that meet the prevailing business needs. In today’s market, the vegetable oil processing industry does not offer enough jobs to warrant a more detailed training of future technical personnel. The size of oil processing programs, where they exist at all, depends on local initiatives in attracting and maintaining sufficient numbers of students and external funding of research. The majority of these graduating students prefer food manufactures because of job availability, while only a few find employment in the vegetable oil refining industry. These companies were very strong in their research and development activity. They maintained product and process development activities that trained fresh university graduates in chemistry and chemical engineering in processing and applications of vegetable oils and animal fats. The oil companies in the United States were mostly stand-alone refiners, that is, they purchased crude oils from the crushers and processed them to make various products. They had their own pilot plants that facilitated the training programs in the area of oil processing. The fresh recruits could get hands-on experience in oil processing and product formulation. This was done primarily through project assignments to the newcomers. Some of these companies also had well-established training programs to provide the necessary tools to their technical recruits in oil processing and product formulation. They started to refine their own oil, in addition to selling the crude oil to the stand-alone refiners. They soon entered the market with packaged fats and oils products initially through acquisitions and later by building their own facilities. These changes in the vegetable oil industry essentially eliminated opportunities for on-the-job training of fresh college graduates in fats and oils technology in the manner that was possible prior to 1970. Very few individuals from that era are still working for major oil refiners. A few are working as consultants, but a great majority of them have either retired or are deceased.The company hired fresh engineering graduates from the universities. Every new engineer hired received training through the assignment of projects. I am not aware of such a rigorous training program that might be available anywhere today. In this book, I will make my best effort to explain why certain processing steps are considered necessary. I will also provide adequate theoretical explanations to the readers so they can appreciate the significance of the steps taken in a vegetable oil processing. It might not be possible to cover every detail or I might even leave certain material out of this book to protect any proprietary information that I have gathered during my tenure at various companies. I believe that the readers will find the information provided in this book to be useful. I also am indebted to Late Walter E. Farr and the Late Dr. Thomas H. Smouse for their support in advancing my career in oil processing and applications at Anderson Clayton Co. My sincere appreciation also goes to my wife, Mina Gupta, for her untiring encouragement to write this book. I also wish to express my sincere gratitude to the reviewers of the various chapters of this book in spite of their busy schedules. Finally, a trend is developing in the area of technical communication, which serves as a reminder that we must all be critical thinkers. There are some trade journals, as well as some technical journals, that now publish editorial reviews of scientific and technical issues written by the editors or the assistant editors, who gather information and compile a presentation. While the information has been gathered through speaking with experts in the field, and references are clearly made to the persons providing the information, there are times when this information is not absolutely accurate. Although I am sure no publication intentionally publishes erroneous information, it runs the risk of misleading or confusing less-experienced readers. In my opinion, we should look carefully at once again relying on experts in the field to provide not only original research but also these critical reviews to ensure we are providing a solid scientific foundation for readers. Chapter 1 Requirement for Successful Production and Delivery of the Refined Vegetable Oils Abstract Crude vegetable oils require refining before they are consumed. The refining process removes as well as reduces the impurities present in the crude oil. Vegetable oil refining technology offers sophisticated equipment. However, the sophisticated equipment is not capable of producing high quality refined oil unless the starting crude oil is of good quality. Various factors can affect the crude oil quality and have been discussed in this chapter. Keywords vegetable oils vegetable oil processing vegetable oil refining trans fatty acids shortening Vegetable oils are refined with care so the resulting oils as well as the products formulated with the oils are of high quality. In the rest of the book the various processing steps, their operating conditions, corrective actions through troubleshooting, etc.All of the processing conditions described are to assist the oil processors to understand the principles of oil processing and produce the best quality refined oil at the plant. It must be stressed that even after using the guidelines provided in this book, one may not be able to produce the best quality refined oil if the incoming crude oil is not of high quality. It may sound strange, but the success of obtaining the highest quality finished oil depends greatly on the quality of the crude oil received at the refinery. 1.1. Crude oil Crude oil quality can vary and it depends on various factors that are not directly under the control of the oil refiner. Poor quality crude oil creates certain difficulties in the refining process along with the oil quality issues. Several tips to procure the highest quality crude oil are discussed in this chapter so the refiner is aware of these factors and can take certain actions in the refinery to minimize the negative impact of some of these factors. 1.2. Oilseeds As mentioned earlier, good quality of the refined oil starts with the high quality oilseeds or oil-bearing fruits and nuts. Fruit palm and oil-bearing nuts will be discussed separately.) 1.2.1. Maturity Immature soybean seeds can exhibit various deficiencies. The crude oil may exhibit some different fatty acid profile and also some variations in the other components in the seeds. This may slightly impact the processing conditions and performance of the refined oil in certain applications. Therefore, the oil refiner may receive crude soybean oil that contains high chlorophyll because of immature soybeans. This will require some additional degumming and bleaching steps. This will be discussed in the chapter on bleaching. 1.2.2. Harvest Condition 1.2.2.1. Wet Harvest Condition Soybean, sunflower, cottonseed, and canola crude oils can exhibit higher than normal green color when the seeds are harvested before they reach maturity or the harvesting season is too wet. The crude oils will require extra steps to remove the excess chlorophylls from them in the degumming and bleaching steps. The refined oil may have lower stability if these steps are not followed properly. 1.2.2.2. Dry Harvest Condition Dry harvest condition due to droughts can cause physical damage to the seeds resulting in higher than normal FFA and oxidation in the crude oil. The oil will exhibit lower than normal stability. 1.2.3. Handling of Seeds The seeds, if damaged, during harvest and transport and storage, the crude oil can develop higher FFA and exhibit higher oxidation. This oil will require extra steps in the refining process and will typically exhibit lower stability than normal. The seeds are dried to 1.2.4. Seed Storage It is important that the seeds are properly dried to 1.2.5. Insect Infestation Typically, dry growing season and drought condition tend to promote insect damage of the seeds. This results in higher than normal FFA and initial oxidation in the crude oil. As described in some of the previous conditions, the crude oil exhibits higher than normal refining loss and lower stability of the oil. 1.3. Additional comments on oilseeds Oilseeds mature at a slight different rate between the top and lower parts of the plant. This tends to be more pronounced in case of cottonseed. Similarly the soybean pods can have different degree of maturity on the same plant and not all the seeds on the same sunflower would be identical in maturity. Therefore, a lot of oilseeds shipment may contain some seeds that are somewhat less mature. The oilseeds in a lot will always have some damaged (broken) seeds, some with lesser degree of maturity. However, the various grades of seeds that are sold under USDA specification seem to perform in a uniform manner in producing the crude oil of desired quality. Higher than normal level of diglycerides are formed whenever the crude oil is treated with stronger than the normal strength of alkali solution used in the process. The excess alkali or stronger alkali can attack the neutral triglyceride molecules in the oil (in addition to the FFA), forming diglycerides. Diglycerides are emulsifiers. High concentration of diglycerides in the alkali treated oil makes it difficult to separate the aqueous phase from the oil phase in the soap separation stage. This tends to increase the loss of neutral oil in the soap causing higher oil loss in the refining process. 1.4. Fruit palm The fruit palm is harvested from the tree when they reach maturity. Like in case of oilseeds, the fruit palm on the same bunch may have somewhat different degree of maturity. Usually, the very ripe ones get damaged or ruptured under the normal harvesting procedure. Lipase and lipoxygenase activity begin in the oil inside the fruit palm when the skin of the fruit is damaged. The fruit is treated for enzyme deactivation and the oil is extracted as soon as possible after the harvest. However, most commercial crude palm oil (CPO) contains as much as 5 FFA and the diglycerides content is typically 5. Whenever a molecule of FFA is formed from hydrolysis of a neutral triglyceride molecule, a diglyceride molecule is formed. When the palm fruit is damaged during harvest, the enzyme lipase hydrolyzes the triglyceride molecule forming FFA and diglyceride. The author studied the damaged fruit palm and the impact on the FFA of the oil in a palm plantation in Costa Rica. Typical commercial production of CPO does not separate the damaged fruit from the rest for oil extraction. There are companies, such as Sime Darby Jomalina that do separate the damaged fruit before extraction in order to produce low FFA and low diglyceride CPO and refined PO and palmolein. Sime Darby Jomalina can deliver palm oil and palm oil fractions with guaranteed quality (JGQ). There are other companies in Malaysia that are also capable of delivering low FFA and low diglyceride palm oil if a customer needs it. High diglyceride content in the palm oil increases the FFA in a fryer faster and also slows down the rate of crystal formation in the shortening and margarine process. 1.5. Groundnuts (peanuts) and tree nuts The same comments made in connection with the oilseeds also apply for these oil-bearing nuts. An important additional issue that can be experienced with nuts is mold that can produce aflatoxins. Aflatoxin is a type of mycotoxin produced by Aspergillus molds. Aflatoxins are very toxic and highly carcinogenic. There are three different types of aflatoxins that can be found in food. Short-term heavy ingestion of the toxins can cause even death. Long-term exposure can cause growth impairment and liver cancer. Aspergillus molds grow mostly on crops, such as grains and nuts. Under the right conditions, Aspergillus often grows on grain before it is harvested. But it can also grow on harvested grain if the grain is stored damp. This is why nuts should be analyzed for aflatoxins in addition to the other tests that are normally done for accepting the raw material for crushing. 1.6. Crude oil handling, storage, and transport Most solvent extraction plants that produce crude oil do not cool and filter the crude oil after desolventization. This causes oxidation in the oil. In addition, if the crude oil is stored for extended period, it undergoes oxidation and a few other reactions that are discussed later in the book. These reactions degrade the quality of the crude oil, which, in turn, increases difficulty in refining and produces less than desirable quality in the refined oil. Excessive aeration of the crude oil during loading and transportation can increase oxidation of the crude oil. Crude oil should be refined soon after it is made. Crude oil, if stored before refining, should be done at 1.7. Concluding remarks It should be clear from the previous discussions that the quality of the crude oil is of utmost importance in obtaining good quality refined oil because all of the reactions discussed here negatively impact the refined oil quality as well as the products formulated with the refined oil. Besides, triglycerides (also referred to as neutral oil), there are phospholipids, antioxidants, coloring bodies, etc. The chapter presents a very preliminary chemistry of the components of the vegetable oil, the typical analyses, and their significance. Keywords oils fats fatty acids triglycerides phospholipids sterols antioxidants Man has used vegetable oils for centuries. Oil bearing nuts and animal fats were consumed as sources of energy long before nutrition concepts were envisioned. Oils also were used early for lighting, as medicines, as cosmetics in religious ceremonies, and applied to weapons and utensils. The ancient oils of the Middle East, sesame and olive, were valued because of their long stability. Invention of the cotton gin in the late 1700s led to a major cotton export trade in the United States in the early 1800s, and to development of cottonseed oil as the first new oil of the Industrial Age in the mid-1800s. The continuous screw press, and early methods of caustic refining, bleaching, deodorization, winterization, and hydrogenation, including development of the first all vegetable shortening Crisco (shortened name for crystallized cottonseed oil) are among innovations developed. Processing of soybean, a crop first developed in China, led to further oil industry innovations including development of continuous solvent extractors and steam distillation technologies to reduce or remove the original raw flavor in the crude oil were developed in the mid-1900s. As flavor and stability improved, man expanded use of oils to: (1) cooking, (2) frying, (3) baking shortenings, (4) salad dressings, (5) food lubricants (like release agents in baking and candy making processes), (6) flavor carriers, and (7) dust-control agents. Each of the application requires oils with specific physical and chemical properties. Other oils, such as palm oil, regular canola oil, high oleic and low linolenic canola oil, high oleic sunflower oil, high oleic safflower oil, and so on were all commercialized much later than the animal fat and cottonseed oil. 2.1. Composition of oil All of the world’s matter is composed from approximately 108 elements. The smallest divisible stable particle of an element is called an atom. Compounds consist of atoms of two or more elements, with the smallest divisible stable particle called a molecule. Carbon (C), hydrogen (H), and oxygen (O) atoms are the principal building blocks of fats and oils. Often, it is desirable to pictorially indicate relative positions of the elements in molecular structures. But, these must be carefully drawn by established convention, since the world exists in three dimensions, but only two dimensions are available for presentation on paper. In making such drawings, the knowledgeable chemist recognizes that some atoms only associate with others by extending links, while others only accept links. For example, each oxygen atom extends two links, while, each hydrogen atom accepts only one link. The chemistry of fats and oils is carbon chemistry, also known as organic chemistry. Triglycerides consist of three fatty acids, which are substituted in the hydroxyl (alcoholic) sites of a glycerin (glycerol) backbone. The construction of a simple triglyceride is shown in Fig. 2.1, where each fatty acid is represented as a different R. Figure 2.1 Formation of triglycerides. Depending on the extent to which the three former hydroxyl groups of glycerol are replaced with fatty acids, the resulting compounds are known as follows. Monoglycerides are formed when one of the three hydroxyl groups of glycerol is replaced by a fatty acid. Diglycerides are formed when two of the three hydroxyl groups of glycerol are replaced by the same or different fatty acids. Triglycerides are formed when all three of the hydroxyl groups of glycerol are replaced by fatty acids (also referred as neutral oil). A molecule of water is formed each time a fatty acid molecule replaces a hydroxyl group. Fig. 2.2 further shows the structures of monoglyceride, diglyceride, and triglyceride molecules. Figure 2.2 Structures of mono-, di-, and triglycerides. The major objective in refining and processing is to convert a shipment of purchased crude oil into the maximum possible amount of saleable neutral oil (triglycerides). Monoglycerides and diglycerides are formed when the neutral oil reacts with water molecules under undesirable storage and handling conditions. This reduces the yield of neutral oil in the refining process. It also creates poor quality refined oil. This will be discussed further in Chapter 11. 2.2. Distinctions between oils and fats A triglyceride molecule is called oil if it is liquid at ambient (room) temperature, and a fat if it is semisolid. Definitions of room temperature will vary greatly with the climate of the region. A good example is coconut oil, which is liquid at room temperature in semitropical areas during the year except for the winter months when it becomes solid and might be called a fat, although coconut oil is always referred to as oil. Similarly, partially hydrogenated oil, which might be semisolid or solid at room temperature, is commonly referred to as oil. Products of reactions between hydroxyl groups and organic acids are called esters or sometimes acyl- compounds. The broad variety of products includes waxes made by esterification of long chain alcohols and long chain fatty acids, various food and industrial emulsifiers, noncaloric sucrose-based frying oils, fatty acid methyl ester solvents, and biodiesel fuels. 2.3. Fatty acids in common vegetable oils Fatty acids are the building blocks of triglycerides. The following fatty acids are most common in vegetable oils: Oleic acid, which has one double bond, is called a monounsaturated fatty acid while linoleic and linolenic acids are called polyunsaturated fatty acids because they contain more than one double bond (2 and 3, respectively). 2.3.1. Saturated and Unsaturated Fatty Acids A carbon atom with all four reaction sites of the carbon atom reacted with other elements is termed saturated. The structure of a fatty acid with an end carboxyl group (—COOH) is shown below. In this example, only single carbon-to-carbon bonds exist, and the fatty acid is called saturated. Unsaturated fatty acids contain fewer hydrogen atoms than required to fully satisfy the valence of each carbon atom in the molecule. Thus, some carbon atoms are connected to each other with a double bond as shown in the following. The double bonds in most vegetable oils (except for drying oils used in paints) contain two single bonds between the two double bonds in the chain. Both cis and trans isomers are unsaturated, fatty acids. However, transformation of the cis to trans configuration raises the melt-point for the oil. A small conversion of cis to trans forms also occurs when oils are heated to very high temperature as during hydrogenation and deodorization. 2.4. Typical behavior of fatty acids 2.4.1. Unsaturated Fatty Acids Unsaturated fatty acids are unstable and are very susceptible to oxidation even at ambient temperatures. They tend to: 1. readily oxidize when exposed to air or oxygen, 2. form aldehydes, ketones, etc., 3. form primarily oxidative polymers, and 4. form cyclic compounds. 2.4.2. Saturated Fatty Acids In contrast, saturated fatty acids are relatively stable. They do not oxidize in the presence of air or oxygen, but will decompose under high heat. Although these components are present in small amounts, they can be very influential in determining overall stability and performance of the oil. They may be grouped as: 1. major nontriglyceride components 2. minor nontriglyceride components 2.6.1. Major Nontriglycerides The following components generally are present at high levels in the crude oil and can be measured as percentages: 1. phospholipids 2. free fatty acids (FFA) 3. diglycerides 4. monoglycerides 2.6.1.1. Phospholipids These compounds are also known as phosphatides or gums. Their levels are generally expressed in parts per million of phosphorus. Phospholipids, which are not removed by water alone are considered nonhydratable.