9th AOCS Practical Edible Oil Refining Short Course
Process Optimization, Equipment and Technology Selection, and Specialty Oils
26-27 September 2009
Held prior to the World Congress on Oils and Fats & 28th ISF Congress
Course Organizer: Dr. S. Sefa Koseoglu, Filtration and Membrane World LLC, USA
Who should attend?
This short course is a must-attend for anyone interested in edible oil processing and refining—decision-makers from plant operations, governments, and educational institutions dealing with edible oil processing technologies; sales and marketing specialists; equipment manufacturers; product formulators; plant engineers; scientists; chemists; and technicians.
Objectives:
The main objective of this course is to provide practical information to plant engineers, chemists, technicians, managers, and superintendents. This is both a crash course for new plant personnel and an opportunity for those who are experienced to meet experts in the field to discuss their current problems and learn how to enhance their plant operations.
Highlights of the Program:
- Case Study Sessions dealing with process design, optimization and practical problems in edible oil processing
- Review of Processing Technologies and various unit operations
- Oils and Fats Chemistry including crystallization
- Oxidation and Quality Assurance
- New Product Development Opportunities
Program
| Saturday, 26 September | |
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Opening Remarks S Koseoglu, Filtration and Membrane World, USA |
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The Chemistry of Fats and Oils A. Richards, Food Science Australia, Australia |
9:00 |
Review of Current Degumming Technologies K. Eickhoff, GEA Westfalia, Germany |
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Process Automation and Remote Condition Monitoring for Centrifuges K. Eickhoff, GEA Westfalia, Germany |
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How to Deal with Filtration Problems F. Veldkamp, Amafilter-LFC, The Netherlands |
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Break |
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Deodorizer Design and Optimization K. Carlson, Danisco Inc., USA |
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Mechanism of Oxidation and Quality Criteria in Frying and Cooking Oils I. Debruyne, ID&A, Belgium |
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Lunch Break |
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Enzymatic Degumming and Interesterification of Oils and Fats: Fundamentals, Enzymes, and Industrial Applications H.C. Holm, Novozymes, Denmark |
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Process Optimization Studies on Enzymatic Degumming using PLA and PLC Enzymes F. Galhardo, Bunge, USA |
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Considerations in Winterization and Fractionation M. Kellens, DeSmet-Ballestra, Belgium |
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Break |
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New Design of Semi-Continuous Deodorizer with Enhanced Heat Recovery and Stripping Efficiency S. Balchen, Alfa Laval Copenhagen A/S, Denmark |
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Critical Considerations in Processing Crude Rapeseed and Canola Oils G. Hatfield, Bunge North America, Canada |
| Sunday, 27 September | |
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Review of Fat Crystallization and Structure A. Marangoni, University of Guelph, Canada |
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New Healthy Vegetable Oil Products C. Wijesundera, Food Science Australia, Australia |
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Global Business and Opportunities for Supercritical Carbon Dioxide Processing of Lipid Materials R. Daniell, Nutrizeal, New Zealand |
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Separation of Minor Components of Oils and Fats R. Verhe, University of Ghent, Belgium |
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Break |
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Boutique Oils in New Zealand: Avocado, Olive, Flax and Boutique Oils L. Eyres, Eyres Commercial Group, New Zealand |
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Critical Parameters and Points in Margarine Production: How to Identify and Solve Problems P. Gerstenberg Kirkeby, Gerstenberg Schröder A/S, Denmark |