Storage, Handling, and Transport of Oils and Fats
Edible Oil and Fat Products: Processing Technologies
Gary R. List, Tong Wang, Vijai K.S. Shukla,
Vijai K.S. Shukla
International Food Science Center, Aarhus, Denmark
Search for more papers by this authorGary R. List, Tong Wang, Vijai K.S. Shukla,
Vijai K.S. Shukla
International Food Science Center, Aarhus, Denmark
Search for more papers by this authorAbstract
This article deals with problems involved in treating the vegetable oils at every aspect of production and highlights the sources of errors and how to rectify these with proper management. All attempts should be made to produce the final product with extremely limited destruction, thus keeping the active ingredients and still providing the freshness of the product to be used as ingredient in the food chain. Modern processing technologies provide foods with consistent quality and hygiene. Newer technologies will help to create much cleaner raw materials, thus avoiding the application of complicated processing methods. Thus, foods should be manufactured with simple, greener technologies rather than the complicated chemical technologies as used in the early days.
References
- 1Hilder, M. (1997). In: Lipid Technologies and Applications (ed. F. Gunstone and F. Padley), 169–198. New York: Marcel Dekker.
- 2Frankel, E. (2005). Lipid Oxidation, 2e. Dundee, Scotland: Oily Press.
10.1533/9780857097927 Google Scholar
- 3Gunstone, F.D. (1994). In: The Lipid Handbook (ed. F.D. Gunstone, J.L. Harwood and F.B. Padley), 594–597. New York: Chapman & Hall.
- 4Adhikari, C., Snyder, H.E., Kwon, T.W., and Clark, P.K. (1992). J. Am. Oil Chem. Soc. 69: 1141.
- 5Bailey, A.E. (1951). Industrial Oil and Fat Products, 967. New York: Interscience Publishers.
- 6Frankel, E.N. (1998). Lipid Oxidation, 13–22. Dundee, Scotland: The Oily Press.
- 7Perkins, E. (1967). Food Technol. 21: 611.
- 8Gunstone, F.D. and Hilditch, T.P. (1945). J. Chem. Soc. 1: 836.
10.1039/jr9450000836 Google Scholar
- 9Greenbank, G.R. and Holm, G.E. (1933). Ind. Eng. Chem. 25: 167.
- 10Greenbank, G.R. and Holm, G.E. (1941). Ind. Eng. Chem. 33: 1058.
- 11Thompson, S.W. (1945). Quartermaster Corps Manual, 17–27.
- 12Bailey, A.E. and Fuege, R.O. (1944). Oil Soap 21: 286.
- 13Crapiste, G.H., Brevedan, M.I.V., and Carelli, A.A. (1999). J. Am. Oil Chem. Soc. 76: 1437.
- 14Smouse, T.H. (1985). In: Flavor Chemistry and Fats and Oils (ed. D.B. Min and T.H. Smouse), 85–116. Champaign, Illinois: American Oil Chemists' Society.
- 15Dutton, H.J., Schwab, A.W., Moser, H.A., and Cowan, J.C. (1948). J. Am. Oil Chem. Soc. 25: 385.
- 16Warner, K., Frankel, E.N., and Mounts, T.L. (1989). J. Am. Oil Chem. Soc. 66: 558.
- 17Sang, L.K. (1984). Oleagineaux 39: 89.
- 18Cowan, J.C. (1965). Food Tech. 19: 1413.
- 19Kiritsakis, A.K., Stine, C.M., and Dugan, L.R. (1983). J. Am. Oil Chem. Soc. 60: 1286.
- 20Mounts, T.L., Warner, K.A., List, G.R. et al. (1978). J. Am. Oil Chem. Soc. 55: 345.
- 21Coppen, P.P. (1983). In: Rancidity in Foods (ed. J.C. Allen and R.J. Hamilton), 67–87. London: Elsevier Applied Science Publishers.
- 22Berger, K. (2002). Inform. 13: 475.
- 23Halliday, G.E. (1937). Oil Soap 14: 103.
- 24Burkhalter, J.P. (1976). J. Am. Oil Chem. Soc. 53: 332.
- 25Carr, R.A. (1976). J. Am. Oil Chem. Soc. 53: 347.
- 26Carr, R.A. (1978). J. Am. Oil Chem. Soc. 55: 765.
- 27Vix, H.L., Pollard, E.F., Spadaro, J.J., and Gastrock, E.A. (1946). Ind. Eng. Chem. 38: 635.
- 28Neumunz, G.M. (1976). J. Am. Oil Chem. Soc. 53: 334.
- 29Baldwin, A.R. (1964). Processing Soybean Oil—Some Practical Considerations for Preserving Flavor Quality, 30–33, Soybean Council of America, Inc.
- 30Brooks, B.F. (1978). J. Am. Oil Chem. Soc. 55: 772.
- 31Wright, L.M. (1976). J. Am. Oil Chem. Soc. 53: 408.
- 32Johansson, G.M.R. (1976). J. Am. Oil Chem. Soc. 54: 410.
- 33List, G.R. and Erickson, D.R. (1980). In: Handbook of Soy Oil Processing and Utilization (ed. D.R. Erickson, E.H. Pryde, O.L. Brekke, et al.). Champaign, Illinois: American Soybean Association and American Oil Chemists' Society, pp. 267–353.
- 34Weiss, T. (1982). Food Oils and Their Uses. Westport, Connecticut: AVI.
- 35Erickson, D.R. (1978). J. Am. Oil Chem. Soc. 55: 815.
- 36Zeils, N.W. and Schmidt, W.H. (1945). Oil Soap 22: 327.
- 37Beal, R.E. and Lancaster, E.B. (1951). J. Am. Oil Chem. Soc. 28: 12.
- 38Eselgroth, T.W. (1951). Food Eng. 23: 72.
- 39Air Reduction Sales Co (1961). Treatment and protection of edible oils to preserve quality and increase storage life. Technical Data Proceedings Bulletin. Madison, Wisconsin: Air Reduction Sales Co. pp. 1–16.
- 40Going, L.H. (1968). J. Am. Oil Chem. Soc. 45: 632.
- 41Harris, W.D. (1953). J. Am. Oil Chem. Soc. 30: 579.
- 42 Anonymous (1964). In: The Encyclopedia of Chemical Process Equipment (ed. W.J. Mead), 759–769. New York: Reinhold.
- 43Sheen, R.T. (1964). In: The Encyclopedia of Chemical Process Equipment (ed. W.J. Mead), 769–775. New York: Reinhold.
- 44Wilson, W.E. (1964). In: The Encyclopedia of Chemical Process Equipment (ed. W.J. Mead), 775–788. New York: Reinhold.
- 45Hartnett, D.I. (1977). J. Am. Oil Chem. Soc. 54: 557.
- 46Thomas, A.E. (1978). J. Am. Oil Chem. Soc. 55: 830.
- 47Aho, L. and Wahlroos, O. (1967). J. Am. Oil Chem. Soc. 44: 65.
- 48Evans, C.D., Schwab, A.W., Moser, H.A. et al. (1951). J. Am. Oil Chem. Soc. 28: 68.
- 49Patterson, H.B.W. (1989). Handling and Storage of Oilseeds, Oils, Fats and Meal. London: Elsevier Applied Science.
- 50 Anonymous (1993). Oils Fats Int. 9 (5): 27.
- 51 FOSFA (1991). International List of Acceptable Previous Cargoes. Leatherhead, England: Federation of Oils, Seeds and Fats Associations.
- 52 FOSFA (1988). International List of Banned Immediate Previous Cargoes. Leatherhead, England: Federation of Oils, Seeds and Fats Associations.
- 53 K.G. Berger (ed.) (1985). Recommended Practices for Storage and Transport of Edible Oils and Fats. UK Liaison Office, Brickendonbury (MRPRA), Hertford, United Kingdom: Palm Oil Research Institute of Malaysia.
- 54 Codex Alimentarius (1989). International Code of Practice for Storage and Transport of Edible Oils and Fats in Bulk. Rome: Codex Alimentarius, FAO/WHO.
- 55 Federal Register (2000). Oil Pollution Prevention and Response; Non-Transportation-Related Facilities 65(127), 40776.
- 56King, R.R. (1941). Oil Soap 18: 16.
- 57Baumann, L.A. (1959). J. Am. Oil Chem. Soc. 36: 28.
- 58Baumann, L.A. (1959). Marketing Research Report No., 1–56. Agricultural Research Service: U. S. Dept. of Agriculture.
- 59Baumann, L.A. (1967). Marketing Research Report No., 1–22. Agricultural Research Service: U.S. Dept. of Agriculture.
- 60Baumann, L.A., McConnell, D.O., Moser, H.A., and Evans, C.D. (1967). J. Am. Oil Chem. Soc. 44: 663.
- 61Evans, C.D., List, G.R., Moser, H.A., and Cowan, J.C. (1973). J. Am. Oil Chem. Soc. 50: 218.
- 62Evans, C.D., Frankel, E.N., Cooney, P.M., and Moser, H.A. (1960). J. Am. Oil Chem. Soc. 37: 452.
- 63Evans, C.D. and Selke, E. (1972). J. Am. Oil Chem. Soc. 49: 106.
- 64Warner, K. (1991). In: Analysis of Fats, Oils and Lipoproteins (ed. E.G. Perkins), 344–385. Champaign, Illinois: American Oil Chemists' Society.
- 65Warner, K. and Mounts, T.L. (1984). J. Am. Oil Chem. Soc. 61: 548.
- 66Logsett, R. and Parson, D.E. (1976). J. Am. Oil Chem. Soc. 53: 45A.
- 67 NOPA (1992). NOPA Year Book and Trading Rules, 1992–1993, pp. 77–78, 82–84. Washington, D.C.: National Oilseed Processors Association.
- 68Komoda, M. and Harada, I. (1969). J. Am. Oil Chem. Soc. 46: 18.
- 69Komoda, M., Onuki, N., and Harada, I. (1966). Agric. Biol. Chem. 30: 906.
- 70Komoda, M., Onuki, N., and Harada, I. (1967). Agric. Biol. Chem. 31: 461.
- 71Kirkeby, P. (2008). In: Trans Fatty Acids (ed. A. Dijkstra, R. Hamilton and W. Hamm), 219–234. Oxford, UK: Blackwell.
10.1002/9780470697658.ch9 Google Scholar
- 72Loh, W. (2006). Inform 17: 283–285.
- 73Strouts, B. (2006). Challenges in commercial baking applications. Proceedings AHA Trans Fat Conference, Washington, DC.
- 74Shukla, V.K.S. and Perkins, E.G. (1998). Inform 9: 995.
