Standard Article

Storage, Handling, and Transport of Oils and Fats

  1. Gary R. List,
  2. Tong Wang,
  3. Vijai K.S. Shukla

Published Online: 15 JUL 2005

DOI: 10.1002/047167849X.bio049

Bailey's Industrial Oil and Fat Products

Bailey's Industrial Oil and Fat Products

How to Cite

List, G. R., Wang, T. and Shukla, V. K. 2005. Storage, Handling, and Transport of Oils and Fats. Bailey's Industrial Oil and Fat Products. 5:4.

Author Information

  1. Iowa State University, Ames, Iowa

Publication History

  1. Published Online: 15 JUL 2005

Abstract

This chapter deals with problems involved in treating the vegetable oils at every aspect of production and highlights the sources of errors and how to rectify these with proper management. All attempts should be made to produce the final product with extremely limited destruction, thus keeping the active ingredients and still providing the freshness of the product to be used as ingredient in the food chain. Modern processing technologies provide foods with consistent quality and hygiene. Newer technologies will help to create much cleaner raw materials, thus avoiding the application of complicated processing methods. Thus, foods should be manufactured with simple, greener technologies rather than the complicated chemical technologies as used in the early days.

Keywords:

  • deterioration;
  • flavor stability;
  • odor stability;
  • bulk storage;
  • handling;
  • nitrogen blanketing;
  • color reversion