Extraction, Processing and Shelf Life Extension of Oils
This Free Course teaches about extraction of oil, refining of oil, modified fats, rancidity, natural antioxidants etcPublisher: NPTEL
CertificationView course modules
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 Now
Extraction and Processing of Oil
Extraction and Processing of Oil - Learning Outcomes
Extraction of Oil: Part 1
Extraction of Oil: Part 2
Refining of Oil: Part 1
Refining of Oil: Part 2
Extraction and Processing of Oil - Lesson Summary
Concept of Rancidity and Preparation of Oil Powder
Concept of Rancidity and Preparation of Oil Powder - Learning Outcomes
Microencapsulation: Part 1
Microencapsulation: Part 2
Concept of Rancidity and Preparation of Oil Powder - Lesson Summary
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.
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