PROGRAM: NEW TECHNIQUES IN EDIBLE OIL PROCESSING AND REFINERY OPTIMIZATION

8:55 am

Introduction

9:00 am

Continuous Fractionation, iConfrac and Fractionation to Obtain Palm Oil Mid Fraction, Mr. León Pablo Espinosa, Desmet Ballestra North America, U.S.A.

9:30 am

Process Changes Needed to Implement Cavitation Technology and Review of New Applications, Mr. Darren Litle, Arisdyne Systems, U.S.A.

10:00 am

Enzymatic Interesterification a Sustainable Alternative  to Chemical Interesterification for Zero-Trans Margarines and Shortenings, Dr. Véronique Gibon, Desmet Ballestra Belgium

10:30 am

Coffee Break & Networking

11:00 am

Trends in Development and Operation of Centrifuges in Edible Oil Processing. Mr. Patrick Schürmann, GEA Westfalia Separator Group, Germany

11:30 am

Measuring Quality and Efficiency in the Refining of Vegetable Oil, Mr. Patrick Schürmann, GEA Westfalia Separator Group, Germany

12:00 n

Bleaching and Filtration of Edible and Industrial Feedstocks - a Practical Approach, Mr. Jorge Bello, EP Engineered Clays, U.S.A.

12:30 n

Lunch & networking

2:00 pm

Bleaching Basics and Practical Optimization. Mr. Roberto Berbesi, Oil-Dri Corporation of America, Colombia

2:30 pm

Techniques for Mitigation of 3MCPD and GE in Oil Refining, Dr. Bent Sarup, Alfa Laval, Denmark

3:00 pm

MOSH/MOAH: the Next Challenge for the Oils and Fats Processing Industry. Dr. Wim De Greyt, Desmet Ballestra, Belgium

3:30 pm

Coffee Break & Networking

4:00 pm

Enzyme Solutions for Oils and Fats Processing, Mr. Hans Christian Holm & Ms. Chinmayi Bhatt, Novozymes, Denmark

4:30 pm

5:00 pm

End of Program - Opening of AOCS Annual Meeting 2022