Titlebook: Edible Oil Processing from a Patent Perspective; Albert J. Dijkstra Book 2013 Springer Science+Business Media, LLC 2013 Edible Oils and Fa

格言

遗弃

978-1-4899-7341-2Springer Science+Business Media, LLC 2013

Paleontology

旅行路线

Halfhearted

Chocolate Bars and Covered Confectioneryfruit, on the other hand, grows in bunches that are much cheaper to harvest. Its annual production per acre is also much higher. Accordingly, more palm oil is now produced than soybean oil, but its production process has remained largely underdeveloped until now. Recently, more and more patents are

contradict

Tariq Modood,Hilary Metcalf,Satnam Virdeevelopment of oil milling processes and equipment. This chapter starts by discussing the pretreatment of oilseeds and mechanical oil extraction processes. Then it discusses patents dealing with extraction solvents and solvent extraction. The section discussing solvent recovery also deals with the pro

acheon

A Case Study in Programme Budgeting,re developed and adopted industrially since they allowed the degummed oil to be physically refined after bleaching; several biodiesel plants also use acid refining. A new development covered by extensive patent literature is the enzymatic degumming process that was launched in 1992. It also claimed

食品室

Ethics and the Delivery of Palliative Care,ay. It is therefore a mature process that nevertheless is imperfectly understood. This chapter raises a number of questions highlighting this lack of understanding. It discusses the neutralization reagents that have been disclosed in the patent literature and also the use of solvents in novel neutra

栏杆

Gerd Nöldge,Gerd Otto,Lorenz Theilmannt remove chlorophyll, they are used in combination with bleaching earth to obtain a light-colored oil. This chapter discusses processes disclosing this combination, some of which also claim reduced adsorbent usage. Countercurrent bleaching also saves on bleaching earth. The patent literature also di

安装

Introduction and History of Cholangioscopy,nt that their solubility at refrigerator temperature is very low. Since wax crystals would destabilize mayonnaise emulsions, they have to be removed in a dewaxing process. This chapter discusses the few patents that have been published on this subject. The chapter also points out that current indust