Download Green Food Processing Techniques Ebook PDF

Green Food Processing Techniques

Green Food Processing Techniques
Preservation, Transformation and Extraction

by Farid Chemat,Eugene Vorobiev

  • Publisher : Academic Press
  • Release : 2019-07-26
  • Pages : 586
  • ISBN : 0128154438
  • Language : En, Es, Fr & De
GET BOOK

Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green Food Processing" by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry. These techniques (such as microwave, ultrasound, pulse electric field, instant controlled pressure drop, supercritical fluid processing, extrusion...) lie on the frontier of food processing, food chemistry, and food microbiology, and are thus presented with tools to make preservation, transformation and extraction greener. The Food Industry constantly needs to reshape and innovate itself in order to achieve the social, financial and environmental demands of the 21st century. Green Food Processing can respond to these challenges by enhancing shelf life and the nutritional quality of food products, while at the same time reducing energy use and unit operations for processing, eliminating wastes and byproducts, reducing water use in harvesting, washing and processing, and using naturally derived ingredients. Introduces the strategic concept of Green Food Processing to meet the challenges of the future of the food industry Presents innovative techniques for green food processing that can be used in academia, and in industry in R&D and processing Brings a multidisciplinary approach, with significant contributions from eminent scientists who are actively working on Green Food Processing techniques

Green Extraction and Valorization of By-Products from Food Processing

Green Extraction and Valorization of By-Products from Food Processing
A Book

by Francisco J. Barba,Elena Rosello Soto,Mladen Brncic,Jose Manuel Lorenzo Rodriquez

  • Publisher : CRC Press
  • Release : 2019-09-09
  • Pages : 368
  • ISBN : 1000546845
  • Language : En, Es, Fr & De
GET BOOK

Generating of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities is unavoidable and over the last decades, an increased public interest has been shown in the challenge of food wastage. Apart from its significant quantities, the physicochemical characteristics of the various agricultural waste and by-products denote that there is immense potential for their reuse, recycle, and valorisation through various different processes. Green Extraction and Valorization of By-Products from Food Processing provides an overview about the valorization or reuse of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities. Waste disposal and by-product management in food processing industry pose problems in the areas of environmental protection and sustainability. However, they could be a great source of valuable nutraceuticals, which can be used to deal with the prospects of feeding fast growing population in 21st century. Features: Gives detailed guidance and presents case-studies about valorization of food wastes and by-products Shows the main conventional and innovative extraction techniques for food waste and by-products valorization Provides an estimated idea regarding the recovery of high-added value compounds Discusses the recovery of high-added value compounds Perspectives originated from the enormous amounts of food related materials that are discharged worldwide and the existing technologies, which promise the recovery, recycling and sustainability of high-added value ingredients inside food chain will be discussed in this book. This book is of value to academics, research institutes, and food industry engineers particularly the research and development professionals who are looking for effective management and utilization of food processing wastes and byproducts. In addition, it is suitable for undergraduate, post- graduate students, research scholars, postdoctoral fellows and faculty members from universities and colleges who pursue academic careers in Food Technology, Food Biotechnology, Fermentation and Bioengineering, Bioprocess Technology, Food science and Technology.

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound
Developing Healthier and Sustainable Food Products

by Francisco J. Barba,Giancarlo Cravotto,Farid Chemat,José Manuel Lorenzo Rodriguez,Paulo Eduardo Sichetti Munekata︎

  • Publisher : Academic Press
  • Release : 2020-12-01
  • Pages : 370
  • ISBN : 0128182768
  • Language : En, Es, Fr & De
GET BOOK

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products is a useful tool in understanding the innovative applications derived from the use of ultrasound technology. The book is a starting point for product development, covering technological, physicochemical and nutritional perspectives, as well as the reduction of food toxics and contaminants. Divided into three parts, sections cover ultrasound usage in obtaining functional foods, extracting bioactive compounds, the improvement of food quality, ultrasound use for the development of novel applications, and more. As the definitive resource in new innovative ultrasound-based emerging processes, this book is a necessity for food scientists and technologists, nutrition researchers, and those working in the food manufacturing industry. Explores how ultrasound treatment affects nutrients and bioactive compound retention Provides a useful tool in understanding the innovative applications derived from the use of ultrasound technology Shows how ultrasound serves as a tool of new ingredients production for the food concept of tomorrowa

High Pressure Fluid Technology for Green Food Processing

High Pressure Fluid Technology for Green Food Processing
A Book

by Tiziana Fornari,Roumiana P. Stateva

  • Publisher : Springer
  • Release : 2014-10-31
  • Pages : 517
  • ISBN : 3319106112
  • Language : En, Es, Fr & De
GET BOOK

The aim of this book is to present the fundamentals of high pressure technologies from the perspective of mass transfer phenomena and thermodynamic considerations. Novel food applications are exposed and their relation to chemical analysis, extraction, reaction and particle formation processes are outlined. The chapters are written by a diverse group of scientists with expertise in chemistry, food processes, analytical chemistry, chemical engineering and chemical engineering thermodynamics, and biotechnology. The mission of green food engineering is to promote innovative technologies that reduce or eliminate the use or generation of hazardous materials (solvents, reagents) in the design and operation of food related processes, with the view to improve food safety and quality. Several efficient, environmentally friendly and benign technologies based on the use of high pressure and green solvents have demonstrated to be sustainable alternatives to traditional processes in the food industry. Although hundreds of new ideas are being published in the open literature, reliable engineering tools to simulate and design those processes are still under development. High Pressure Fluid Technology for Green Food Processing presents in-depth analyses and outlines the ways towards their maturity. Tiziana Fornari, Research Institute of Food Science (CIAL) Universidad Autonoma de Madrid, Madrid, Spain Roumiana P. Stateva, Institute of Chemical Engineering, Bulgarian Academy of Sciences, Sofia, Bulgaria

Applications of Advanced Green Materials

Applications of Advanced Green Materials
A Book

by Shakeel Ahmed

  • Publisher : Woodhead Publishing
  • Release : 2020-10-22
  • Pages : 804
  • ISBN : 0128209380
  • Language : En, Es, Fr & De
GET BOOK

Applications of Advanced Green Materials provides a comprehensive and authoritative review on recent advancement in green materials in various applications. Each chapter is focused on a specific application of advanced green materials from packaging to sensor technology, biomedical to environmental applications, textile to catalysis to electronic shielding applications, supercapacitors, drug delivery, tissue engineering, bioelectronic, gas storage and separation, etc. This book also discusses life cycle assessment and circular economy of green materials and their future prospective. The book is unique with contributions from renowned scientists working on biopolymers and biocomposites, bioactive and biodegradable materials, composites, and metallic natural materials. This book is an essential resource for academicians, researchers, students and professionals interested in exploring potential of advanced green materials. Includes up to date information on applications of advanced green materials Each chapter is specifically discussing a particular application with examples Present a unified approach to discuss in detail about origin, synthesis and application of green materials

Handbook of Research on Food Processing and Preservation Technologies

Handbook of Research on Food Processing and Preservation Technologies
Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance

by Monika Sharma,Megh R. Goyal,Preeti Birwal

  • Publisher : CRC Press
  • Release : 2021-10-04
  • Pages : 382
  • ISBN : 1000405036
  • Language : En, Es, Fr & De
GET BOOK

The Handbook of Research on Food Processing and Preservation Technologies covers a vast abundance of information on various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are discussed, along with a wide range of applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance discusses various emerging techniques for food preservation, formulation, and nondestructive quality evaluation techniques. Each chapter covers major aspects pertaining to principles, design, and applications of various food processing methods, such as low temperature-based-ultrasonic drying of foods, hypobaric processing of foods, viability of high-pressure technology, application of pulsed electric fields in food preservation, green nanotechnology for food processing and preservation, advanced methods of encapsulation, basics and methods of food authentication, imaging techniques for quality inspection of spices and nuts, FTIR coupled with chemometrics for food quality and safety, and the use of robotic engineering for quality and safety. Other volumes in the 5-volume set include: Volume 1: Nonthermal and Innovative Food Processing Methods Volume 2: Nonthermal Food Preservation and Novel Processing Strategies Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety Together with the other volumes in the set, the Handbook of Research on Food Processing and Preservation Technologies will be a valuable resource for researchers, scientists, students, growers, traders, processors, industries, and others.

Emerging Microwave Technologies in Industrial, Agricultural, Medical and Food Processing

Emerging Microwave Technologies in Industrial, Agricultural, Medical and Food Processing
A Book

by Kok Yeow You

  • Publisher : BoD – Books on Demand
  • Release : 2018-07-04
  • Pages : 214
  • ISBN : 1789234085
  • Language : En, Es, Fr & De
GET BOOK

Recently, the rapid development of microwave technologies has had a significant impact on current industrial, agricultural, medical, and food processing fields. This book is a self-contained collection of valuable scholarly papers related to the microwave applications. This book contains 10 chapters that cover several subtopics of the microwave engineering, namely, microwave system design models, emerging microwave devices, and microwave heating/drying technologies. Hence, this book should be useful to the academics, scientists, practicing researchers, and postgraduate students whose works are related to microwave technologies.

Food Processing

Food Processing
Advances in Thermal and Non-Thermal Technologies, Two Volume Set

by Kshirod Kumar Dash,Sourav Chakraborty

  • Publisher : CRC Press
  • Release : 2021-08-09
  • Pages : 568
  • ISBN : 1000377695
  • Language : En, Es, Fr & De
GET BOOK

Advances in thermal and non-thermal food processing aims to discuss emerging trends based on the future scope and challenges and to explain uncertain challenges in food processing. In thermal processing different operations in food engineering namely advance drying methods, evaporation, extrusion cooking, different extraction techniques, crystallizations are covered in terms food engineering and process modeling aspect. For non-thermal processing, high pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light technology, osmotic dehydration and so forth are discussed. Relevant mathematical modeling and numerical simulations has been included in every chapter. Features: Presents engineering focus on thermal and non-thermal food processing technologies. Discusses sub-classification for recent trends and relevant industry information/examples. Describes advances in drying, evaporation, blanching, crystallization and ohmic heating. Covers high-pressure processing, pulse electric field, pulse light technology, irradiation, and ultrasonic techniques. Includes mathematical modeling and numerical simulations. The book is aimed at graduate students, professionals in food engineering and food technology, biological systems engineering.

Emerging Green Technologies

Emerging Green Technologies
A Book

by Matthew N. O. Sadiku

  • Publisher : CRC Press
  • Release : 2020-03-10
  • Pages : 192
  • ISBN : 1000042898
  • Language : En, Es, Fr & De
GET BOOK

Green Technology deals with using science and technology to protect the environment as well as curb the negative impacts of human involvement. The emerging green technologies, covered in this book, will propel our economy in the near future. Their development will lead to global and sustainable powers that will impact our economics, societies, cultures, and the way of life. This book provides researchers, students, and professionals a comprehensive introduction, applications, benefits, and challenges of 15 emerging green technologies. It presents the impact of these cutting-edge technologies on our global economy and its future. The book will help a beginner to have an introductory knowledge about these emerging technologies. The main objective of the author is to provide a concise treatment that is easily digestible. It is a must-read for those graduate students or scholars who consider researching green technologies. It can also serve as a valuable resource for those business professionals who seek ways to green their processes.

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound
Developing Healthier and Sustainable Food Products

by Francisco J. Barba,Giancarlo Cravotto,Farid Chemat,José Manuel Lorenzo Rodriguez,Paulo Eduardo Sichetti Munekata?

  • Publisher : Academic Press
  • Release : 2020-12-09
  • Pages : 370
  • ISBN : 012818275X
  • Language : En, Es, Fr & De
GET BOOK

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products is a useful tool in understanding the innovative applications derived from the use of ultrasound technology. The book is a starting point for product development, covering technological, physicochemical and nutritional perspectives, as well as the reduction of food toxics and contaminants. Divided into three parts, sections cover ultrasound usage in obtaining functional foods, extracting bioactive compounds, the improvement of food quality, ultrasound use for the development of novel applications, and more. As the definitive resource in new innovative ultrasound-based emerging processes, this book is a necessity for food scientists and technologists, nutrition researchers, and those working in the food manufacturing industry. Explores how ultrasound treatment affects nutrients and bioactive compound retention Provides a useful tool in understanding the innovative applications derived from the use of ultrasound technology Shows how ultrasound serves as a tool of new ingredients production for the food concept of tomorrowa

Extraction Techniques for Food Processing

Extraction Techniques for Food Processing
A Book

by Caleb Ramirez & Kai Peters

  • Publisher : Scientific e-Resources
  • Release : 2018-10-06
  • Pages : 332
  • ISBN : 1839472537
  • Language : En, Es, Fr & De
GET BOOK

Extraction is a process that is growing in importance. It is generally more energy efficient than competitive processes such as expression-the pressing of biological feed materials to liberate fluids. The high cost of modern extraction techniques and the increasingly stringent environmental regulations together with the new requirements of the medical and food industries for ultra-pure and high value added products have pointed out the need for the development of new and clean technologies for the processing of food products. The food processing industry uses various techniques to transform food ingredients into different forms for consumers. Separation techniques may be used to remove skins from fruits, water from juices, or whey from cheese. Each separation technique is customized to the amount of waste that needs to be removed, and the resiliency of the food product being processed. This is the fundamental reason for writing this book at the present time, to indicate the wealth of knowledge becoming available on reactions in food processing, and the use of reaction technology to apply this knowledge in food processing.

Green Technologies in Food Production and Processing

Green Technologies in Food Production and Processing
A Book

by Joyce I. Boye,Yves Arcand

  • Publisher : Springer Science & Business Media
  • Release : 2012-01-10
  • Pages : 681
  • ISBN : 1461415861
  • Language : En, Es, Fr & De
GET BOOK

Examining the full cycle from farm to fork, this book reviews the current status of green processing in the agriculture and agri-food sector, and provides strategies for enhancing the use of environmentally-friendly technologies for production and processing.

Food Preservation and Waste Exploitation

Food Preservation and Waste Exploitation
A Book

by Sonia A. Socaci,Anca C. Fărcaş,Thierry Aussenac,Jean-Claude Laguerre

  • Publisher : BoD – Books on Demand
  • Release : 2020-02-26
  • Pages : 180
  • ISBN : 1789854253
  • Language : En, Es, Fr & De
GET BOOK

One of the biggest challenges facing the food industry and society is the reduction of food waste. Annually, all over the world, millions of tons of agro-food waste are produced, and their efficient management and valorization represents one of the main objectives of EU actions towards sustainable development. The book compiles information on the possibilities of the recovery of valuable compounds from food waste and their valorization in different food and non-food applications, as well as new preservation methods for optimizing food waste reduction.

Aromatic Herbs in Food

Aromatic Herbs in Food
Bioactive Compounds, Processing, and Applications

by Charis M. Galanakis

  • Publisher : Academic Press
  • Release : 2021-01-19
  • Pages : 462
  • ISBN : 0128227176
  • Language : En, Es, Fr & De
GET BOOK

Aromatic Herbs in Food: Bioactive Compounds, Processing, and Applications thoroughly explores three critical dimensions: properties of bioactive compounds, recovery and applications. The book covers the most trending topics in herbs’ applications, putting emphasis on the health components of spices and herbs, their culinary use, their application for the treatment of functional gastrointestinal disorders, quality and safety requirements for usage in foods, processing, extraction technologies, green extraction technologies, encapsulation of recovered bioactives, applications and interactions with food components, applications as food supplements for weight loss, usage in active food packaging, the applications of rosemary and sage extracts, and much more. This book is ideal for food scientists, technologists, engineers and chemists working in the whole food science field. In addition, nutrition researchers working on food applications and food processing will find the content very valuable. Covers all the important aspects of herbs, such as properties, processing, recovery issues and their applications Brings the health components of spices and herbs, their culinary use and applications for the treatment of functional gastrointestinal disorders Explores herbs’ processing, extraction technologies, green extraction technologies, encapsulation of recovered bioactives, applications, and interactions with food components

Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds

Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds
A Book

by Francisco J. Barba,Jorge Manuel Alexandre Saraiva,Giancarlo Cravotto,Jose M. Lorenzo

  • Publisher : Woodhead Publishing
  • Release : 2019-06-07
  • Pages : 370
  • ISBN : 0128141751
  • Language : En, Es, Fr & De
GET BOOK

Innovative Thermal and Nonthermal Processing, Bioacessibility and Bioavailability of Nutrients and Bioactive Compounds presents the implications of conventional and innovative processing on the nutritional and health aspects of food products. Chapters cover the relationship between gastronomic science, nutrition and food science in the development of healthy products, introduce the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds, describe how processing affects bioavailability and bioaccessibility of lipids, particularly fatty acids, protein, amino acids and carbohydrates, and discuss how processing affects bioavailability and bioaccessibility of minerals, water-soluble vitamins, and fat soluble vitamins. Final sections cover processing, bioavailability and bioaccessibility of bioactive compounds, describing how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides. Presents the implications of conventional and innovative processing on the nutritional and health aspects of food products Introduces the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds Explains how processing (conventional and non-conventional) affects the bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids and bioactive peptides

Nutrition at the Crossroads: Food at the Intersection of Environmental, Economic, and Social Sustainability

Nutrition at the Crossroads: Food at the Intersection of Environmental, Economic, and Social Sustainability
A Book

by Kurt A. Rosentrater,Laetitia Picart Palmade,Elif Kongar

  • Publisher : Frontiers Media SA
  • Release : 2020-01-20
  • Pages : 129
  • ISBN : 2889632504
  • Language : En, Es, Fr & De
GET BOOK

Alternatives to Conventional Food Processing

Alternatives to Conventional Food Processing
A Book

by Andrew Proctor

  • Publisher : Royal Society of Chemistry
  • Release : 2010-12-16
  • Pages : 498
  • ISBN : 1849730970
  • Language : En, Es, Fr & De
GET BOOK

This multi-authored book is edited by an expert in the field and includes chapters from international contributors. It is fully cross disciplinary relating green principles to the food industry, covering legal and policy issues, engineering, food processing and food science. It addresses the alternatives to conventional food processing that have reduced energy requirements or solvent use and how they affect final food quality. Initially, the principles of green chemistry and technologies are outlined to provide a justification and basis for the processing methods that are addressed. This is followed by a discussion of legal and policy issues in both the EU and the US which provide further justification for the need for such technologies and the constraints and benefits of current policies and regulations. The major green technologies available to the food industry are discussed, outlining the main principles and applications of each. The degree to which they are already in commercial use and developments needed to extend their use further are also covered.

Non-thermal Processing of Foods

Non-thermal Processing of Foods
A Book

by O. P. Chauhan

  • Publisher : CRC Press
  • Release : 2019-01-10
  • Pages : 462
  • ISBN : 1351869787
  • Language : En, Es, Fr & De
GET BOOK

This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing. Non-thermal Processing of Foods discusses the use of non-thermal processing on commodities such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products. Features: Provides latest information regarding the use of non-thermal processing of food products Provides information about most of the non-thermal technologies available for food processing Covers food products such as fruits and vegetables, cereal products, meat, fish and poultry, and milk and milk products Discusses the packaging requirements for foods processed with non-thermal techniques The effects of non-thermal processing on vital food components, enzymes and microorganisms is also discussed. Safety aspects and packaging requirements for non-thermal processed foods are also presented. Rounding out coverage of this technology are chapters that cover commercialization, regulatory issues and consumer acceptance of foods processed with non-thermal techniques. The future trends of non-thermal processing are also investigated. Food scientists and food engineers, food regulatory agencies, food industry personnel and academia (including graduate students) will find valuable information in this book. Food product developers and food processors will also benefit from this book.

Nondestructive Evaluation of Agro-products by Intelligent Sensing Techniques

Nondestructive Evaluation of Agro-products by Intelligent Sensing Techniques
A Book

by Jiangbo Li,Zhao Zhang

  • Publisher : Bentham Science Publishers
  • Release : 2021-01-22
  • Pages : 314
  • ISBN : 981148578X
  • Language : En, Es, Fr & De
GET BOOK

With rapid progress being made in both theory and practical applications, Artificial Intelligence (AI) is transforming every aspect of life and leading the world towards a sustainable future. AI technology is fundamentally and radically affecting agriculture with a move towards smart systems. The outcome of this transition is improved efficiency, reduced environmental pollution, and enhanced productivity of crops. Nondestructive Evaluation of Agro-products by Intelligent Sensing Techniques is a reference which provides readers timely updates in the progress of intelligent sensing techniques used for nondestructive evaluation of agro-products. Chapters, each contributed by experts in food safety and technology, describe existing and innovative techniques that could be or have been applied to agro-products quality and safety evaluation, processing, harvest, traceability, and so on. The book includes 11 individual chapters, with each chapter focusing on a specific aspect of intelligent sensing techniques applied in agriculture. Specifically, the first chapter introduces the reader to representative techniques and methods for nondestructive evaluation. Subsequent chapters present detailed information about the processing and quality evaluation of agro-products (e.g., fruits, and vegetables), food grading, food tracing, and the use of robots for harvesting specialty crops. Key Features: - 11 chapters, contributed by experts that cover basic and applied research in agriculture - introduces readers to nondestructive evaluation techniques - covers food quality evaluation processes - covers food grading and traceability systems - covers frontier topics that represent future trends (robots and UAVs used in agriculture) - familiarizes the readers with several intelligent sensing technologies used in the agricultural sector (including machine vision, near-infrared spectroscopy, hyperspectral/multispectral imaging, bio-sensing, multi-technology fusion detection) - provides bibliographic references for further reading - gives applied examples on both common and specialty crops This reference is intended as a source of updated information for consultants, students and academicians involved in agriculture, crops science and food biotechnology. Professionals involved in food safety and security planning and policymaking will also benefit from the information presented by the authors.

Green Vegetable Oil Processing

Green Vegetable Oil Processing
Revsied First Edition

by Walter E. Farr,Andrew Proctor

  • Publisher : Elsevier
  • Release : 2013-12-04
  • Pages : 302
  • ISBN : 0983057206
  • Language : En, Es, Fr & De
GET BOOK

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. Documents the current state of green oil processing technologies available today Addresses alternative green technologies at various stages of oilseed processing Includes technologies already in commercial use and some that are still in developmental stages