Edible Oils Extraction, Processing, and Applications Contemporary Food Engineering Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making, edited by Georgina Calderón-Domínguez, Series Editor Gustavo F. Gutiérrez-López, and Keshavan Niranjan (2016) Professor Da-Wen Sun, Director Innovative Processing Technologies for Foods with Bioactive Compounds, Food Refrigeration & Computerized Food Technology edited by Jorge J. Moreno (2016) National University of Ireland, Dublin Light Scattering Technology for Food Property, Quality and Safety Assessment, (University College Dublin) edited by Renfu Lu (2016) Dublin, Ireland Edible Food Packaging: Materials and Processing Technologies, edited by Miquel http://www.ucd.ie/sun/ Angelo Parente Ribeiro Cerqueira, Ricardo Nuno Correia Pereira, Oscar Leandro da Silva Ramos, Jose Antonio Couto Teixeira, and Antonio Augusto Vicente (2016) Edible Oils: Extraction, Processing, and Applications, edited by Smain Chemat Handbook of Food Processing: Food Preservation, edited by Theodoros Varzakas (2017) and Constantina Tzia (2015) Engineering Aspects of Food Emulsification and Homogenization, edited by Handbook of Food Processing: Food Safety, Quality, and Manufacturing Marilyn Rayner, Petr Dejmek (2017) Processes, edited by Theodoros Varzakas and Constantina Tzia (2015) Engineering Aspects of Food Biotechnology, edited by Jose A. Teixeira and Advances in Postharvest Fruit and Vegetable Technology, Antonio A. Vicente (2017) edited by Ron B.H. Wills and John Golding (2015) Engineering Aspects of Membrane Separation and Application in Food Engineering Aspects of Food Emulsification and Homogenization, Processing, edited by Robert W. Field, Erika Bekassy-Molnar, Frank Lipnizki, edited by Marilyn Rayner and Petr Dejmek (2015) and Gyula Vatai (2017) Handbook of Food Processing and Engineering, Volume II: Food Process Advances in Fruit Processing Technologies, edited by Sueli Rodrigues and Fabiano Engineering, edited by Theodoros Varzakas and Constantina Tzia (2014) Andre Narciso Fernandes (2016) Handbook of Food Processing and Engineering, Volume I: Food Engineering Thermal Food Processing: New Technologies and Quality Issues, Second Fundamentals, edited by Theodoros Varzakas and Constantina Tzia (2014) Edition, edited by Da-Wen Sun (2016) Juice Processing: Quality, Safety and Value-Added Opportunities, edited by Enhancing Extraction Processes in the Food Industry, edited by Nikolai Lebovka, Víctor Falguera and Albert Ibarz (2014) Eugene Vorobiev, and Farid Chemat (2016) Engineering Aspects of Food Biotechnology, edited by José A. Teixeira Engineering Aspects of Cereal and Cereal-Based Products, edited by Raquel de and António A. Vicente (2013) Pinho Ferreira Guine, and Paula Maria dos Reis Correia (2016) Engineering Aspects of Cereal and Cereal-Based Products, edited by Fermentation Processes Engineering in the Food Industry, edited by Carlos Raquel de Pinho Ferreira Guiné and Paula Maria dos Reis Correia (2013) Ricardo Soccol, Ashok Pandey, and Christian Larroche (2016) Fermentation Processes Engineering in the Food Industry, edited by Physical Properties of Foods: Novel Measurement Techniques and Carlos Ricardo Soccol, Ashok Pandey, and Christian Larroche (2013) Applications, edited by Ignacio Arana (2016) Modified Atmosphere and Active Packaging Technologies, edited by Juice Processing: Quality, Safety and Value-Added Opportunities, edited by Ioannis Arvanitoyannis (2012) Victor Falguera and Albert Ibarz (2016) Advances in Fruit Processing Technologies, edited by Sueli Rodrigues and Modified Atmosphere and Active Packaging Technologies, edited by Ioannis Fabiano Andre Narciso Fernandes (2012) Arvanitoyannis (2016) Biopolymer Engineering in Food Processing, edited by Vânia Regina Nicoletti Advances in Food Extrusion Technology, edited by Medeni Maskan and Aylin Telis (2012) Altan (2016) Operations in Food Refrigeration, edited by Rodolfo H. Mascheroni (2012) Operations in Food Refrigeration, edited by Rodolfo H. Mascheroni (2016) Thermal Food Processing: New Technologies and Quality Issues, Second Emerging Technologies for Food Quality and Food Safety Evaluation, edited by Edition, edited by Da-Wen Sun (2012) Yong-Jin Cho, Sukwon Kang (2016) Physical Properties of Foods: Novel Measurement Techniques and Advances in Technologies for Producing Food-relevant Polyphenols, edited Applications, edited by Ignacio Arana (2012) by Jose Cuevas Valenzuela, Jose Rodrigo Vergara-Salinas, Jose Ricardo Perez- Handbook of Frozen Food Processing and Packaging, Second Edition, Correa (2016) edited by Da-Wen Sun (2011) Contemporary Food Engineering Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making, edited by Georgina Calderón-Domínguez, Series Editor Gustavo F. Gutiérrez-López, and Keshavan Niranjan (2016) Professor Da-Wen Sun, Director Innovative Processing Technologies for Foods with Bioactive Compounds, Food Refrigeration & Computerized Food Technology edited by Jorge J. Moreno (2016) National University of Ireland, Dublin Light Scattering Technology for Food Property, Quality and Safety Assessment, (University College Dublin) edited by Renfu Lu (2016) Dublin, Ireland Edible Food Packaging: Materials and Processing Technologies, edited by Miquel http://www.ucd.ie/sun/ Angelo Parente Ribeiro Cerqueira, Ricardo Nuno Correia Pereira, Oscar Leandro da Silva Ramos, Jose Antonio Couto Teixeira, and Antonio Augusto Vicente (2016) Edible Oils: Extraction, Processing, and Applications, edited by Smain Chemat Handbook of Food Processing: Food Preservation, edited by Theodoros Varzakas (2017) and Constantina Tzia (2015) Engineering Aspects of Food Emulsification and Homogenization, edited by Handbook of Food Processing: Food Safety, Quality, and Manufacturing Marilyn Rayner, Petr Dejmek (2017) Processes, edited by Theodoros Varzakas and Constantina Tzia (2015) Engineering Aspects of Food Biotechnology, edited by Jose A. Teixeira and Advances in Postharvest Fruit and Vegetable Technology, Antonio A. Vicente (2017) edited by Ron B.H. Wills and John Golding (2015) Engineering Aspects of Membrane Separation and Application in Food Engineering Aspects of Food Emulsification and Homogenization, Processing, edited by Robert W. Field, Erika Bekassy-Molnar, Frank Lipnizki, edited by Marilyn Rayner and Petr Dejmek (2015) and Gyula Vatai (2017) Handbook of Food Processing and Engineering, Volume II: Food Process Advances in Fruit Processing Technologies, edited by Sueli Rodrigues and Fabiano Engineering, edited by Theodoros Varzakas and Constantina Tzia (2014) Andre Narciso Fernandes (2016) Handbook of Food Processing and Engineering, Volume I: Food Engineering Thermal Food Processing: New Technologies and Quality Issues, Second Fundamentals, edited by Theodoros Varzakas and Constantina Tzia (2014) Edition, edited by Da-Wen Sun (2016) Juice Processing: Quality, Safety and Value-Added Opportunities, edited by Enhancing Extraction Processes in the Food Industry, edited by Nikolai Lebovka, Víctor Falguera and Albert Ibarz (2014) Eugene Vorobiev, and Farid Chemat (2016) Engineering Aspects of Food Biotechnology, edited by José A. Teixeira Engineering Aspects of Cereal and Cereal-Based Products, edited by Raquel de and António A. Vicente (2013) Pinho Ferreira Guine, and Paula Maria dos Reis Correia (2016) Engineering Aspects of Cereal and Cereal-Based Products, edited by Fermentation Processes Engineering in the Food Industry, edited by Carlos Raquel de Pinho Ferreira Guiné and Paula Maria dos Reis Correia (2013) Ricardo Soccol, Ashok Pandey, and Christian Larroche (2016) Fermentation Processes Engineering in the Food Industry, edited by Physical Properties of Foods: Novel Measurement Techniques and Carlos Ricardo Soccol, Ashok Pandey, and Christian Larroche (2013) Applications, edited by Ignacio Arana (2016) Modified Atmosphere and Active Packaging Technologies, edited by Juice Processing: Quality, Safety and Value-Added Opportunities, edited by Ioannis Arvanitoyannis (2012) Victor Falguera and Albert Ibarz (2016) Advances in Fruit Processing Technologies, edited by Sueli Rodrigues and Modified Atmosphere and Active Packaging Technologies, edited by Ioannis Fabiano Andre Narciso Fernandes (2012) Arvanitoyannis (2016) Biopolymer Engineering in Food Processing, edited by Vânia Regina Nicoletti Advances in Food Extrusion Technology, edited by Medeni Maskan and Aylin Telis (2012) Altan (2016) Operations in Food Refrigeration, edited by Rodolfo H. Mascheroni (2012) Operations in Food Refrigeration, edited by Rodolfo H. Mascheroni (2016) Thermal Food Processing: New Technologies and Quality Issues, Second Emerging Technologies for Food Quality and Food Safety Evaluation, edited by Edition, edited by Da-Wen Sun (2012) Yong-Jin Cho, Sukwon Kang (2016) Physical Properties of Foods: Novel Measurement Techniques and Advances in Technologies for Producing Food-relevant Polyphenols, edited Applications, edited by Ignacio Arana (2012) by Jose Cuevas Valenzuela, Jose Rodrigo Vergara-Salinas, Jose Ricardo Perez- Handbook of Frozen Food Processing and Packaging, Second Edition, Correa (2016) edited by Da-Wen Sun (2011) Advances in Food Extrusion Technology, edited by Medeni Maskan and Aylin Altan (2011) Enhancing Extraction Processes in the Food Industry, edited by Nikolai Lebovka, Eugene Vorobiev, and Farid Chemat (2011) Emerging Technologies for Food Quality and Food Safety Evaluation, edited by Yong-Jin Cho and Sukwon Kang (2011) Food Process Engineering Operations, edited by George D. Saravacos and Zacharias B. Maroulis (2011) Biosensors in Food Processing, Safety, and Quality Control, edited by Mehmet Mutlu (2011) Physicochemical Aspects of Food Engineering and Processing, edited by Sakamon Devahastin (2010) Infrared Heating for Food and Agricultural Processing, edited by Zhongli Pan and Griffiths Gregory Atungulu (2010) Mathematical Modeling of Food Processing, edited by Mohammed M. Farid (2009) Engineering Aspects of Milk and Dairy Products, edited by Jane Sélia dos Reis Coimbra and José A. Teixeira (2009) Innovation in Food Engineering: New Techniques and Products, edited by Maria Laura Passos and Claudio P. Ribeiro (2009) Processing Effects on Safety and Quality of Foods, edited by Enrique Ortega- Rivas (2009) Engineering Aspects of Thermal Food Processing, edited by Ricardo Simpson (2009) Ultraviolet Light in Food Technology: Principles and Applications, Tatiana N. Koutchma, Larry J. Forney, and Carmen I. Moraru (2009) Advances in Deep-Fat Frying of Foods, edited by Serpil Sahin and Servet Gülüm Sumnu (2009) Extracting Bioactive Compounds for Food Products: Theory and Applications, edited by M. Angela A. Meireles (2009) Advances in Food Dehydration, edited by Cristina Ratti (2009) Optimization in Food Engineering, edited by Ferruh Erdoˇgdu (2009) Optical Monitoring of Fresh and Processed Agricultural Crops, edited by Manuela Zude (2009) Food Engineering Aspects of Baking Sweet Goods, edited by Servet Gülüm Sumnu and Serpil Sahin (2008) Computational Fluid Dynamics in Food Processing, edited by Da-Wen Sun (2007) Advances in Food Extrusion Technology, edited by Medeni Maskan and Aylin Altan (2011) Edible Oils Enhancing Extraction Processes in the Food Industry, edited by Nikolai Lebovka, Eugene Vorobiev, and Farid Chemat (2011) Extraction, Processing, Emerging Technologies for Food Quality and Food Safety Evaluation, edited by Yong-Jin Cho and Sukwon Kang (2011) and Applications Food Process Engineering Operations, edited by George D. Saravacos and Zacharias B. Maroulis (2011) Biosensors in Food Processing, Safety, and Quality Control, edited by Mehmet Mutlu (2011) Physicochemical Aspects of Food Engineering and Processing, edited by Sakamon Devahastin (2010) Infrared Heating for Food and Agricultural Processing, edited by Zhongli Pan and Griffiths Gregory Atungulu (2010) Mathematical Modeling of Food Processing, edited by Mohammed M. Farid (2009) Engineering Aspects of Milk and Dairy Products, edited by Jane Sélia dos Reis Coimbra and José A. Teixeira (2009) Innovation in Food Engineering: New Techniques and Products, edited by Maria Laura Passos and Claudio P. Ribeiro (2009) Processing Effects on Safety and Quality of Foods, edited by Enrique Ortega- Edited by Rivas (2009) Smain Chemat Engineering Aspects of Thermal Food Processing, edited by Ricardo Simpson (2009) Ultraviolet Light in Food Technology: Principles and Applications, Tatiana N. Koutchma, Larry J. Forney, and Carmen I. Moraru (2009) Advances in Deep-Fat Frying of Foods, edited by Serpil Sahin and Servet Gülüm Sumnu (2009) Extracting Bioactive Compounds for Food Products: Theory and Applications, edited by M. Angela A. Meireles (2009) Advances in Food Dehydration, edited by Cristina Ratti (2009) Optimization in Food Engineering, edited by Ferruh Erdoˇgdu (2009) Optical Monitoring of Fresh and Processed Agricultural Crops, edited by Manuela Zude (2009) Food Engineering Aspects of Baking Sweet Goods, edited by Servet Gülüm Sumnu and Serpil Sahin (2008) Computational Fluid Dynamics in Food Processing, edited by Da-Wen Sun (2007) CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2017 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Printed on acid-free paper International Standard Book Number-13: 978-1-4987-5209-1 (Hardback) This book contains information obtained from authentic and highly regarded sources. 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Identifiers: LCCN 2016059202 | ISBN 9781498752091 (hardback : alk. paper) Subjects: LCSH: Oils and fats, Edible. | Food industry and trade. Classification: LCC TP680 .C438 2017 | DDC 664/.3--dc23 LC record available at https://lccn.loc.gov/2016059202 Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com My family provided me with indefectible support, I dedicate this contribution to them particularly to the memory of my parents who have brought me to the necessary determination to achieve it. Contents Series Preface ............................................................................................................xi Series Editor ...........................................................................................................xiii Preface......................................................................................................................xv Editor .....................................................................................................................xvii Contributors ............................................................................................................xix Chapter 1 Production of Vegetable Oils from Fruits, Oilseeds, and Beans: Conventional Processing and Industry Techniques..............................1 Maria Teresa Rodriguez-Estrada, Maria Paciulli, Lorenzo Cerretani, and Emma Chiavaro Chapter 2 Enzymatic Pretreatment for Edible Oils Extraction ..........................35 Rafael Garcia Candido and Priscila Maziero Chapter 3 Green Solvents for Edible Oils Extraction .........................................51 Moussa Sehailia and Smain Chemat Chapter 4 Supercritical Fluid Extraction for the Recovery of Edible Oils .........71 Juliana M. Prado, Priscilla C. Veggi, Moysés N. Moraes, and Giovani L. Zabot Chapter 5 Refining Technologies for Edible Oils ...............................................99 Prasanna D. Belur, Regupathi Iyyasami, Charanyaa Sampath, and Vaisali Chandrasekhar Chapter 6 Palm Oil: Process, Characterization, and Applications ...................129 Hesham El Enshasy, Mariani Abdel Hamed, and Ali Zinedine Boumehira Chapter 7 Waste from Edible Oils Processing as a Source of Chemical Intermediates through Biorefinery Concept .....................................157 Ashley Caballero Galván, Alvaro Gómez Peña, and Carlos Ariel Cardona Álzate ix