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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

Publisher: NPTEL
This free online Extraction, Processing and Shelf Life Extension of Oils course will begiin with the mechanical extraction of oil and solvent extraction, degumming or neutralization processes and bleaching and deodorization, modified fat, products containing fats and oil known as rancidity, natural antioxidants, microencapsulation technology including different methods of microencapsulation and food nanotechnology.
Extraction, Processing and Shelf Life Extension of Oils
  • Duration

    3-4 Hours
  • Students

    707
  • Accreditation

    CPD

Description

Modules

Outcome

Certification

View course modules

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.

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