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Extraction, Processing and Shelf Life Extension of Oils
This Free Course teaches about extraction of oil, refining of oil, modified fats, rancidity, natural antioxidants etc
Description
This free online course will begin with the mechanical extraction of oil and solvent extraction. In the mechanical process, there are
processes which apply heat; there are processes which do not apply much heat. In the solvent extraction method, organic solvents like hexane, isopropyl alcohol, benzene, etc. can be used for extraction purposes.
Next you will study removal of impurities from the edible oil using degumming or neutralization processes and bleaching and deodorization. Next you will learn about modified fat. These fats and oils are usually modified using appropriate procedures in order to improve their functional properties like crystallization, melting behaviour.
Finally, you will learn about the products containing fats and oil known as rancidity, natural antioxidants, microencapsulation technology including different methods of microencapsulation and food nanotechnology will be studied.
Start Course NowModules
Extraction and Processing of Oil
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Extraction and Processing of Oil - Learning Outcomes
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Extraction of Oil: Part 1
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Extraction of Oil: Part 2
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Refining of Oil: Part 1
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Refining of Oil: Part 2
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Modified Fats
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Extraction and Processing of Oil - Lesson Summary
Concept of Rancidity and Preparation of Oil Powder
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Concept of Rancidity and Preparation of Oil Powder - Learning Outcomes
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Rancidity
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Natural Antioxidants
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Microencapsulation: Part 1
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Microencapsulation: Part 2
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Food Nanotechnology
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Concept of Rancidity and Preparation of Oil Powder - Lesson Summary
Course assessment
Learning Outcomes
Having completed this course you will be able to:
- Discuss the mechanical extraction of oil.
- Describe extraction of oil from oil seeds and solvent extraction method.
- Identify removal of impurities from the edible oil using degumming or neutralization processes.
- Describe the major steps of edible oil refining process.
- Discuss the process which takes place in fats and oils or the products containing fats and oil.
- Identify the two major types of natural antioxidants.
- Outline the basics and different methods of microencapsulation technology.
Certification
All Alison courses are free to enrol, study and complete. To successfully complete this Certificate course and become an Alison Graduate, you need to achieve 80% or higher in each course assessment. Once you have completed this Certificate course, you have the option to acquire an official Certificate, which is a great way to share your achievement with the world. Your Alison Certificate is:
Ideal for sharing with potential employers - include it in your CV, professional social media profiles and job applications
An indication of your commitment to continuously learn, upskill and achieve high results
An incentive for you to continue empowering yourself through lifelong learning
Alison offers 3 types of Certificates for completed Certificate courses:
Digital Certificate - a downloadable Certificate in PDF format, immediately available to you when you complete your purchase
Certificate - a physical version of your officially branded and security-marked Certificate, posted to you with FREE shipping
Framed Certificate - a physical version of your officially branded and security-marked Certificate in a stylish frame, posted to you with FREE shipping
All Certificates are available to purchase through the Alison Shop. For more information on purchasing Alison Certificates, please visit our FAQs. If you decide not to purchase your Alison Certificate, you can still demonstrate your achievement by sharing your Learner Record or Learner Achievement Verification, both of which are accessible from your Dashboard. For more details on our Certificate pricing, please visit our Pricing Page.
