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Practical Handbook of Soybean Processing and Utilization

  • 1st Edition - August 25, 2015
  • Latest edition
  • Editor: D. R. Erickson
  • Language: English

Practical Handbook of Soybean Processing and Utilization is a single source of information on all aspects of soybean processing and utilization written by experts from around… Read more

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Description

Practical Handbook of Soybean Processing and Utilization is a single source of information on all aspects of soybean processing and utilization written by experts from around the globe. Written in an easy-to-read format, this title covers a wide range of topics including the physical and chemical characteristics of soybeans and soybean products; harvest and storage considerations; byproduct utilization; soy foods; and nutritional aspects of soybean oil and protein.

Key features

  • Compares soybeans to other vegetable oils as a source of edible oil products
  • Presents a wide range of topics including chemistry, production, food use, byproduct use, and nutritional aspects
  • Offers practical information ideal for soybean oil plant managers

Readership

Fats and oils processors; food manufacturers; lipid chemists, plant managers; equipment manufacturers

Table of contents

1. Soybeans vs. Other Vegetable Oils as a Source of Edible Oil Products

2. Composition of Soybeans and Soybean Products

3. Physical Properties of Soybeans and Soybean Products

4. Harvest, Storage, Handling, and Trading of Soybeans

5. Overview of Modem Soybean Processing and Links Between Processes

6. Extraction

7. Soybean Meal Processing and Utilization

8. Soybean Protein Processing and Utilization

9. Handling, Storage, and Transport of Crude and Crude Degummed Soybean Oil

10. Degumming and Lecithin Production and Utilization

11. Neutralization

12. Bleaching/ Adsorption Treatment

13. Hydrogenation and Base Stock Formulation Procedures

14. Deodorization

15. Soybean Oil Crystallization and Fractionation

16. lnteresterification

17. Soybean Oil Processing Byproducts and Their Utilization

18. Salad Oil, Mayonnaise, and Salad Dressings

19. Consumer and Industrial Margarines

20. Soybean Oil Products Utilization: Shortenings

21. Industrial Uses for Soybeans

22. Soy Foods

23. Nutritional Aspects of Soybean Oil and Protein

24. Soybean Processing Quality Control

25. Environmental Concerns in Soybean Processing

26. Cost Estimates for Soybean Processing and Soybean Oil Refining

27. Plant Management

Product details

  • Edition: 1
  • Latest edition
  • Published: August 25, 2015
  • Language: English

About the editor

DE

D. R. Erickson

David R. Erickson has been involved in soybean processing and utilization for thirty-two years. He started his career in oilseed and edible oils research at Swift and Company, Chicago, Illinois, in 1963 and worked fifteen years in research and research management. In 1978, he became the technical director of the International Marketing Department of the American Soybean Association (ASA). In 1992 he became an independent consultant. During his tenure with ASA, he worked as a consultant engaged in technology transfer in over sixty countries. Internationally he is recognized as knowledgeable in soybean processing and utilization, including product development and marketing. He served as president of the American Oil Chemists' Society (AOCS) in 1990 and received the Bailey Award in 1989. He has produced more than fifty publications, five patents, and has edited three AOCS monographs. He is also a professional member of the Institute of Food Technology and a member of the American Chemical Society, Alpha Zeta, Phi Kappa Phi, and Sigma Xi. He holds a Ph.D. in agricultural chemistry from the University of California-Davis (1963) and B.S. and M.S. degrees in dairy technology from Oregon State University.

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