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AOCS Short Course

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  

8:20

Opening Remarks

S Koseoglu, Filtration and Membrane World, USA

8:30

The Chemistry of Fats and Oils

A. Richards, Food Science Australia, Australia

9:00

Review of Current Degumming Technologies

K. Eickhoff, GEA Westfalia, Germany

9:30

Process Automation and Remote Condition Monitoring for Centrifuges

K. Eickhoff, GEA Westfalia, Germany

10:00

How to Deal with Filtration Problems

F. Veldkamp, Amafilter-LFC, The Netherlands

10:30

Break

11:00

Deodorizer Design and Optimization

K. Carlson, Danisco Inc., USA

11:30

Mechanism of Oxidation and Quality Criteria in Frying and Cooking Oils

I. Debruyne, ID&A, Belgium

12:15

Lunch Break

14:00

Enzymatic Degumming and Interesterification of Oils and Fats: Fundamentals, Enzymes, and Industrial Applications

H.C. Holm, Novozymes, Denmark

14:30

Process Optimization Studies on Enzymatic Degumming using PLA and PLC Enzymes

F. Galhardo, Bunge, USA

15:00

Considerations in Winterization and Fractionation

M. Kellens, DeSmet-Ballestra, Belgium

15:30

Break

16:00

New Design of Semi-Continuous Deodorizer with Enhanced Heat Recovery and Stripping Efficiency

S. Balchen, Alfa Laval Copenhagen A/S, Denmark

16:30

Critical Considerations in Processing Crude Rapeseed and Canola Oils

G. Hatfield, Bunge North America, Canada

   
Sunday, 27 September  

8:30

Review of Fat Crystallization and Structure

A. Marangoni, University of Guelph, Canada

9:00

New Healthy Vegetable Oil Products

C. Wijesundera, Food Science Australia, Australia

9:30

Global Business and Opportunities for Supercritical Carbon Dioxide Processing of Lipid Materials

R. Daniell, Nutrizeal, New Zealand

10:00

Separation of Minor Components of Oils and Fats

R. Verhe, University of Ghent, Belgium

10:30

Break

11:00

Boutique Oils in New Zealand: Avocado, Olive, Flax and Boutique Oils

L. Eyres, Eyres Commercial Group, New Zealand

11:30

Critical Parameters and Points in Margarine Production: How to Identify and Solve Problems

P. Gerstenberg Kirkeby, Gerstenberg Schröder A/S, Denmark