Campus Units

Food Science and Human Nutrition

Document Type

Article

Publication Version

Published Version

Publication Date

2004

Journal or Book Title

Nutritionally Enhanced Edible Oil Processing

Volume

13

First Page

219

Last Page

238

Abstract

Advances in edible oil refining have been discussed in previous chapters of this book. These recent developments in physical-, chemical-, and adsorption-based refining techniques and related equipment designs will allow higher quantities of natural and bioactive compounds to be retained in the oil during refining compared with the use of conventional refining processes. This chapter summarizes recent research on mechanical extraction, minimum refining, and frying applications of soybean oil. The soybean is the dominant oilseed crop produced in the world due to its favorable agronomic characteristics, high-quality protein, and versatile edible oil. Soybeans constitute over one-half of all oilseeds produced worldwide (Fig. 13.1). Soybean oil accounted for 80–90% of total edible oil consumption in the United States in 1998 because of its availability and its desirable compositional and functional properties.

Comments

This book chapter is published as Wang, T., L.A. Johnson, and W. Wijeratne. Low Cost Oil Processing Techniques. In Nutritionally Enhanced Edible Oil Processing (ed. N.T. Dunford and H.B. Dunford) AOCS Press, 2004, pp 219-238. Posted with permission.

Copyright Owner

AOCS Press

Language

en

File Format

application/pdf

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