Alternative green food processing technologies have gained much technical and industrial attention in recent years as a potential means of reducing costs and promoting consumer awareness of corporate environmental responsibility. However, utilizing green principles is now becoming an effective business approach to enhance vegetable oil processing profitability. Two years have passed since the first edition of Green Vegetable Oil Processing was published. The Revised First Edition includes much of the content of the first edition, but incorporates updated data, details, images, figures, and captions. This book addresses alternative green technologies at various stages of oilseed and vegetable oil processing. This includes oil extraction technologies such as expeller, aqueous and supercritical methods, and green modifications of conventional unit operations such as degumming, refining, bleaching, hydrogenation, winterizing/dewaxing, fractionation, and deodorization. While most chapters describe soy oil processing, the techniques described equally applicable to oils and fats in general.

Preface
CHAPTER 1 Extrusion/Expeller® Pressing as a Means of Processing Green Oils and Meals
CHAPTER 2 Modern Aqueous Oil Extraction—Centrifugation Systems for Olive and Avocado Oils
CHAPTER 3 Aqueous Extraction of Corn Oil After Fermentation in the Dry Grind Ethanol Process
CHAPTER 4 Drying and Cooling Collets from Expanders with Major Energy Saving
CHAPTER 5 Algae Drying and Extraction
CHAPTER 6 Enzymatic Degumming
CHAPTER 7 Nano Neutralization™
CHAPTER 8 Physical Refining of Vegetable Oils
CHAPTER 9 Conservation of Energy and Resources in Hydrogen Generation and in Hydrogenation
CHAPTER 10 Dry Condensing Vacuum Systems for Deodorizers for Substantial Energy Savings
CHAPTER 11 Enzymatic Interesterification
CHAPTER 12 CLA Production by Photo-isomerization of Linoleic Acid in Linoleic Acid Rich Oils

Subject Areas: Steam engines [TGBN1], Food & beverage technology [TDCT]