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Learn · Food Oils and Fats: Chemistry and Technology

Lecture 18 of 60Week 4

Lecture - 18 : Expression – Pressing

Prof. Hari. Niwas Mishra · IIT Kharagpur

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From
Food Oils and Fats: Chemistry and Technology, IIT Kharagpur (at NPTEL)
Licence
CC BY-NC-SA, as NPTEL states it. Non-commercial use only.
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NPTEL states: "Distributed under Creative Commons Attribution-ShareAlike / CC BY - NC - SA", beside a BY-NC-SA badge.
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All the lectures

  1. Lecture - 01: Oil & Fats Processing Industry -Current Status, Issues and Challenges YouTube
  2. Lecture - 02: Plant Sources of Edible Oils and Fats YouTube
  3. Lecture - 03: Composition, Nutrition and Health Values of Plant Oils YouTube
  4. Lecture - 04: Animal Sources of Edible Oils and Fats YouTube
  5. Lecture - 05: Composition, Nutrition and Health Values of Animal Fats and Oils YouTube
  6. Lecture - 06 : Lipids and Their Classification YouTube
  7. Lecture - 07 : Fatty acids and their types YouTube
  8. Lecture - 08 : Glycerides – Type, Structure and Function YouTube
  9. Lecture - 09 : Triglycerides – Function in Nutrition & Food Processing YouTube
  10. Lecture - 10 : Phospholipids and Sterols YouTube
  11. Lecture - 11 : Engineering Properties of Edible Oils YouTube
  12. Lecture - 12 : Chemical Properties of Edible Oils YouTube
  13. Lecture - 13 : Rancidity and Reversion YouTube
  14. Lecture - 14 : Oxidative Rancidity YouTube
  15. Lecture - 15 : Antioxidants in Edible Oil YouTube
  16. Lecture - 16 : Pre-Treatment Techniques YouTube
  17. Lecture - 17 : Physical Methods for Oil Extraction - Concept & Mechanism YouTube
  18. Lecture - 18 : Expression – Pressing YouTube
  19. Lecture - 19 : Screw Expelling YouTube
  20. Lecture - 20 : Recent Developments in Oil Expression Technology YouTube
  21. Lecture - 21 : Extraction principles and mechanisms YouTube
  22. Lecture - 22 : Factors affecting extraction process YouTube
  23. Lecture - 23 : Solvent Extraction Technology & Equipment YouTube
  24. Lecture - 24 : Miscella Distillation and Meal Desolventization YouTube
  25. Lecture - 25 : Novel techniques of oil extraction YouTube
  26. Lecture - 26 : Crude Oil Characteristics and Processing YouTube
  27. Lecture - 27 : Clarification and Degumming YouTube
  28. Lecture - 28 : Chemical Refining and Neutralization YouTube
  29. Lecture - 29 : Bleaching YouTube
  30. Lecture - 30 : Physical Refining and Deodorization YouTube
  31. Lecture - 31: Hydrogenation YouTube
  32. Lecture - 32 : Interesterification & Winterization YouTube
  33. Lecture - 33 : Fractionation & Plasticization YouTube
  34. Lecture - 34 : Margarine & Shortenings YouTube
  35. Lecture - 35 : Trans-free modifications YouTube
  36. Lecture - 36 : Animal fats YouTube
  37. Lecture - 37 : Fish oil & Algal oil YouTube
  38. Lecture - 38 : Dairy Cream YouTube
  39. Lecture - 39 : Butter YouTube
  40. Lecture - 40 : Ghee (Butter Oil) YouTube
  41. Lecture - 41 : Characteristics and specifications YouTube
  42. Lecture - 42 : Frying Technology YouTube
  43. Lecture - 43 : Seed Oils YouTube
  44. Lecture - 44 : Fruit & Nut Oils YouTube
  45. Lecture - 45 : Rice Bran Oil YouTube
  46. Lecture - 46 : Tree Nut Oils YouTube
  47. Lecture - 47 : Tropical Exotic Oils and Butter YouTube
  48. Lecture - 48 : Essential Oil YouTube
  49. Lecture - 49 : Cocoa/Shea Butter and Structured Triacylglycerols YouTube
  50. Lecture - 50 : Oil Powder & Liposomes YouTube
  51. Lecture - 51 : Major by-Products, Their Composition and Uses YouTube
  52. Lecture - 52 : By-Products Utilization - I YouTube
  53. Lecture - 53 : By-Products Utilization - II YouTube
  54. Lecture - 54 : Lecithin Production YouTube
  55. Lecture - 55 : Biodiesel Production from Waste Cooking Oil YouTube
  56. Lecture - 56 : Edible Oil Blending and Fortification YouTube
  57. Lecture - 57 : Packaging materials & methods YouTube
  58. Lecture - 58 : Handling and Storage YouTube
  59. Lecture - 59 : Quality Analysis & Control YouTube
  60. Lecture - 60 : Regulatory Requirements & Course summary YouTube