Fundamentals of Edible Oil Processing and Refining

Saturday, May 3, 2014

Organizer: Sefa Koseoglu, Filtration and Membrane World LLC, USA.


• Engineers
• Chemists
• Technicians

Course Description:

This program will cover chemistry of oils and fats, and every step of unit operations dealing with degumming, neutralization, bleaching, dyeing, hydrogenations, interesterification, and deodorization.

7:00 am
7:55 am   Opening Remarks. 
Sefa Koseoglu, Filtration and Membrane World LLC, USA.
8:00 am   Fundamentals of Oils and Fats.
Albert Dijkstra, Consultant, France.
8:25 am   Review of Degumming and Refining Technologies.
William Younggreen, Alfa Laval Copenhagen A/S, Denmark.
8:50 am   Process Automation and Remote Condition Monitoring for Centrifuges and Plants.
Barbara Harten, GEA Westfalia Separator, Germany.
9:15 am   Bleaching Basics and Practical Optimization.
David Brooks, Oil-Dri Corporation of America, USA.
9:40 am   Absorbent Solutions for Oil and Fat Processing.
Chris Mitchell, Clariant Corporation, USA.
10:05 am   Break
10:35 am
  Catalytic Hydrogenation of Oils and Fats.
Thorsten von Fehren, BASF SE, Germany
11:00 am   Highly Activated Bleaching Clays for Oil Purification: Structure/Activity Correlation and the Chemistry Behind the Scenes.
Radu Craciun, BASF Corporation, USA .
11:25 am   Latest Developments in Filtration of Edible Oils and Fats and Biodiesel During Oil Processing.
Frank Veldkamp, Mahle Industrial Filtration, The Netherlands.
11:50 am   Micronutrient Recovery and Concentration from Deodorizer Vapor/Distillate.
William Younggreen, Alfa Laval Copenhagen A/S, Denmark.
12:15 pm   Networking Lunch
1:30 pm
  Chemical and Liposyme TL IM Enzymatic Interesterification.
Véronique Gibon, n.v. Desmet Ballestra Group s.a., Belgium.
1:55 pm
  Mechanism of Oxidation and Oil Quality Management in Frying and Cooking Oils.
Ignace Debruyne, ID&A, Belgium.
2:20 pm
  Absorbent/Adsorbent Selections: Bleaching Basics and Process Optimization.
Massoud Jalalpoor, Grace GmbH & Co., Germany.
2:45 pm
  Optimizing Continuous Deodorization for Quality and Energy.
Leon Pablo Espinosa, Desmet Ballestra, USA.
3:10 pm

Fundamentals of Oils and Fats Processing—Deodorizer Design and Optimization.
Greg Waranica, Crown Iron Works Co., USA.

3:35 pm
4:05 pm
  Recent Developments in Oils and Fats Processing.
Ken Carlson, RBD Technologies Inc., USA.
4:30 pm
  How Enzyme Solutions Improved Process Yield and Final Product Qualities.
Hans Christian Holm, Novozymes, Denmark.
4:55 pm   Waste Water Treatment Options for Edible Oil Refineries.
Barbara Harten, GEA Westfalia Separator, Germany.
5:20 pm   What is New in Enzymatic Degumming of Oils: Background, Enzymes, Process Requirements, and Chemistry?
Otis F. Curtis, DSM, the Netherlands.
5:45 pm   Adjourn

Standard Price: $495 Through February 28; $595 Through March 28; After March 28 $695
Student Price:

Additional Short Courses:

Analytical Techniques: Quality Control, Process Control, and Refinery Optimization
Plant Proteins and Other Co-Products of Oil Processing: Separation Technologies and Industrial Applications