This publication provides information on the processing of palm oil fruits for the extraction of palm oil and palm kernel oil by small-scale mills in Africa. It is hoped that this will help promote the improvement of yield and quality of palm oil production and contribute to the modernisation of small-scale palm oil factories in Africa.

This book evaluates and discusses the main sustainability challenges encountered in the production of biofuel and bio-products from oil palm biomass. It starts off with the emphasis on oil palm production, oil palm products recovery and oil palm wastes utilization. The simultaneous production of these bio-products for sustainable development is discussed. This is followed by the key factors defining the sustainability of biofuel and bio-product production from oil palm biomass. The environmental issues including ecological, life cycle assessment and environmental impact assessment of oil palm plantation, milling and refining for the production of biofuels and bio-products are presented. Socio-economic and thermodynamic analysis of the production processes are also evaluated using various sustainability assessment tools such as exergy. Lastly, methods of improving biofuel production systems for sustainable development are highlighted.

Fully revised and updated, Processing Contaminants in Edible Oils, 2nd edition, presents the latest research on monochloropropanediol (MCPD) and glycidyl esters in edible oils. These potentially harmful contaminants are formed during the industrial processing of food oils during deodorization. A number of advancements in understanding these have been made since the publication of the first edition. These important changes, which impact industrial mitigation, analytical methods, toxicology and regulation, are highlighted for up-to-date reference. The mechanisms of formation for MCPD and glycidyl ester contaminants, as well as research identifying possible precursor molecules are reviewed, as are strategies which have been used successfully to decrease the concentrations of these contaminants. From the removal of precursor molecules before processing, modifications of deodorization protocol, to approaches for the removal of these contaminants after the completion of processing, methods of mitigating and eliminating contaminants are presented. - Include a new chapter on methods for MCPD and glycidyl esters in food - Details the mechanisms of formation for these contaminants and research identifying possible precursor molecules - Presents successful strategies to decrease the concentrations of these contaminants in edible oils - Includes analytical strategies for accurate detection and quantitation of the contaminants along with their toxicological properties

This book discusses the current research on monochloropropanediol (MCPD) and glycidyl esters in edible oils. These potentially harmful contaminants are formed during the industrial processing of food oils during deodorization. The mechanisms of formation for these contaminants, as well as research identifying possible precursor molecules are reviewed. Strategies which have been used successfully to decrease the concentrations of these contaminants in edible oils are discussed, including the removal of precursor molecules before processing, modifications of deodorization protocol, and approaches for the removal of these contaminants after the completion of processing. Analytical strategies for accurate detection and quantitation of MCPD and glycidyl esters are covered, along with current information on their toxicological properties. This book serves as a single point of reference for the significant research related to these contaminants. Details the mechanisms of formation for these contaminants and research identifying possible precursor molecules Presents successful strategies to decrease the concentrations of these contaminants in edible oils Includes the analytical strategies for accurate detection and quantitation of the contaminants along with their toxicological properties.

The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. - Introduces a range of processing techniques that are used in food manufacturing - Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods - Describes post-processing operations, including packaging and distribution logistics

Research report on traditional food processing of palm oil by rural women, and experiences with choice of technology in Cameroon, Cote d' Ivoire and Sierra Leone - looks at trends and obstacles; discusses an oil press pilot project, as well as prospects for the economic role of women in improved palm-oil processing small scale industries; includes guidelines on the introduction, development and dissemination of new technologies. References.

The book points out that rural regions need proper attention at the global level concerning solid waste management sector where bad practices and public health threats could be avoided through traditional and integrated waste management routes. Solid waste management in rural areas is a key issue in developing and transitioning countries due to the lack of proper waste management facilities and services. The book further examines, on the one hand, the main challenges in the development of reliable waste management practices across rural regions and, on the other hand, the concrete solutions and the new opportunities across the world in dealing with municipal and agricultural wastes. The book provides useful information for academics, various professionals, the members of civil society, and national and local authorities.

This multi-compendium is a comprehensive, illustrated and scientifically up-to-date work covering more than a thousand species of edible medicinal and non-medicinal plants. This work will be of significant interest to scientists, researchers, medical practitioners, pharmacologists, ethnobotanists, horticulturists, food nutritionists, agriculturists, botanists, herbalogists, conservationists, teachers, lecturers, students and the general public. Topics covered include: taxonomy (botanical name and synonyms); common English and vernacular names; origin and distribution; agro-ecological requirements; edible plant part and uses; botany; nutritive and medicinal/pharmacological properties, medicinal uses and current research findings; non-edible uses; and selected/cited references. Each volume covers about a hundred species arranged according to families and species. Each volume has separate scientific and common names indices and separate scientific and medical glossaries.

Global oilseeds industry is expected to expand in the future but would also constitute a platform for a variety of other products from processing waste such as protein meals and aromatic compounds. Edible Oils: Extraction, Processing, and Applications intends to present up to date technologies that are currently used for the extraction and refining of Edible Oils while proposing potential applications for its derivatives. This contribution pushes to consider market transformation driven by environmental concerns and customer’s envy to bring quality attributes, energy efficiency and waste disposal into the heart of innovation. This work is aimed at professionals and academics including researchers, engineers and managers engaged in food and green engineering disciplines and ambitions to stand as a reference for students and lecturers. The readers will find a wealth of knowledge about the fundamentals of unit operations such as extraction and separation while presenting concepts of biorefinery for product and value creation from certain edible seeds. Novelties includes novel approaches for green solvent development in extraction, and examples of life cycle assessment of production systems for certain vegetable oils comprising product, service and waste management systems. Furthermore, this book focuses attention to production, processing, and current applications of palm oil, as an important commodity in Asia and addresses global market changes and important factors that influence its future prospects.

This is an open access book.Related to the big theme of the SDGs reinforcement at our previous conference, we try to invite all academics and researchers around the world to participate in the 4th Borobudur International Symposium 2022 (4thBIS 2022). As we know, the COVID-19 pandemic and its impact on all the 17 SDGs have demonstrated how what began as a health catastrophe swiftly transformed into a human, socioeconomic and environmental crisis. The 4th BIS brought up “The Innovation Chain: A Contribution to Society and Industry” as the main theme to respond this condition. This conference is expected to support the UN Agenda. Additionally, this conference will also provide avenues for participants to exchange ideas and network with each other as well as domain experts from their fields. Overall, this event is aimed at professionals across all spheres of technology and engineering including the experienced, inexperienced, and students as well. The conference will be held virtually on Wednesday, December 21st, 2022 in Magelang, Central Java, Indonesia.