Edible Fats and Oils: Theory and Practice

Description

The processing of edible fats and oils is a very vast arena of technological activities which the undergraduate students of related fields learn in a shorter period of time. The courses on Oil Technology, Food Processing Technology and Chemical Technology include this subject to different levels of studies. However, while studying various aspects of extraction and processing of oils and fats, a major part of scientific discussions on physical and chemical behaviours of oil-bearing substances and lipid components either remain unknown or seems to be critical to the young readers. Since, edible fats and oils are unusually different organic compounds unlike aqueous phase food components; a thorough understanding on their physical properties, reactivity and criteria for stability is necessary at this stage. Such detailed studies are sometimes difficult to understand unless clarified in a step by step and elaborate manner with repeatedly correlating those phenomena in the discussion of various processing steps.

About Author

A, K. Mukherjee is Assistant Professor, Department of Food Technology, Haldia Institute of Technology and is an M. Tech. in Food Technology and Biochemical Engineering from Jadavpur University, Kolkata. He has completed his B. Tech. in the same subject from Jadavpur University and possesses B. Sc. (Chemistry Honours) Degree of University of Calcutta. He is teaching the subject of edible fats and oils to the B. Tech. students for the last eight years.