20. Vegetable oils are the best way to meet your body's daily requirement for fat.

21. The most commonly used oil extraction methods.

22. The packaging and storage of oils.

23. preparation of the raw material.

$. Extraction of oil.

TASK 2

Evcrcisc 1. Read and translate the text.

Vegetable Oil Processing and Pollution Prevention Industry Description and Practices

The vegetable oil processing industry involves the extraction and processing of oils and fats from vegetable sources. Vegetable oils and fats are principally used for human consumption but are also used in animal feed, foi medicinal purposes, and for certain technical applications. The oils and fats are extracted from a variety of fruits, seeds, anSd nuts. The preparation of raw materials includes husking, cleaning, crushing, and conditioning. The extraction processes are generally mechanical (boiling for fruits, pressing for seeds and nuts) or involve the use of solvent such as hexane. After boiling, the liquid oil is skimmed; after pressing, the oil is filtered; and after solvent extraction, the crude oil is separated and the solvent is evaporated and recovered. Residues are conditioned (for example, dried) and are reprocessed to yield by-products such as animal feed. Crude oil refining includes degumming, neutralization, bleaching, deodorization, and further refining.

Waste Characteristics

Dust is generated in materials handling and in the processing of raw materials, including in the cleaning, screening, and crushing operations. For palm fruit, about 2—3 cubic meters of waste-water is generated per metric ton of crude oil (m³/t). The wastewater is high in organic content, resulting in a biochemical oxygen demand (BOD) of 20,000-35,000 milligrams per liter (mg/1) and a chemical oxygen demand (COD) of 30,000-60,000 mg/1. In addition, the wastewaters are high in dissolved solids (10,000 mg/1), oil and fat residues (5,000-10,000 mg/1), organic nitrogen (500-800 mg/1), and ash

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residues (4,000-5,000 mg/l). Seed dressing and edible fat and oil processing generate approximately 10-25 mj of wastewater per metric ton of product. Most of the solid wastes (0,7-0,8 t/t of raw material), which are mainly of vegetable origin, can be processed into by-products or used as fuel. Molds may be found on peanut kernels, and aflatoxins may be present.

Pollution Prevention and Control

Good pollution prevention practices in the industry focus on the following main areas:

• Prevent the formation of molds on edible materials by controlling and monitoring air humidity.

I Use citric acid instead of phosphoric acid, where feasible, in degumniing operations.

1 Where appropriate, give preference to physical refining rather than chemical refining of crude oil, as active clay has a lower environmental impact than the chemicals generally used.

I Reduce product losses through better production control.

I Maintain volatile organic compounds (VOCs) well below explosive limits. Hexane should be below 150 mg/m³ of air (its explosive limit is 42,000 mg/m³).

24. Provide dust extractors to maintain a clean workplace, recover product, and control air emissions.

25. Recover solvent vapors to minimize losses.

26. Optimize the use of water and cleaning chemicals.

27. Recirculate cooling waters.

28. Collect waste product for use in by-products such as animal feed, where feasible without exceeding cattle-feed quality limits.

Exercise 2. Answer the questions to the text.

12. What does vegetable oil processing industry involve?

13. What are vegetable oils used for?

14. What are vegetable oils extracted from?

15. What does preparation of raw material include?

16. What are the main steps of processing?

17. What is done to residues?

18. What does crude oil refining include?

19. What kinds of wastes are generated during processing?

20. What do pollution prevention practices in the industry focus on?

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Exercisc 3. Make the sentences of your own with the following verbs:

to involve, to extract, to refine, to deodorize, to include, to husk, to clean, to crush, to boil, to evaporate, to press, to feed, to filter, to separate, to recover.

Exercise 4. Speak about the main facts described in the text according to a short plan:

29. Processing.

30. Wastes.

31. Measures.

TASK 3

Exercise 1. Read and translate the text.

The Oil of the Future Camelina oil is ideal for salad dressings, sauces, and gravies, as well as frying and baking, while camelina oil-based dressing and relish can be used to enhance the taste of meat, fish, vegetables, salads, and dips. Camelina seed can be used in baking, mixed with yoghurt and cereals — as can camelina oilseed cake - sprinkled on salads, or eaten as such.

The healthy properties, stability, and almond-like tasty aroma of camelina oil make it an attractive ingredient for the food industry. Founded in the wake of the success of a research project in the mid-1990s, Camelina currently contract farms Camelina sativa and produces a range of camelina products.

The growing awareness of the value of oils low in saturated fatty acids and high in fatty acids of the omega-3 to omega-6 type has focused many people’s and companies' attention on finding commercial sources of such oils. One of the plants to have been identified as a useful plant source for these oils is Camelina sativa, a member of the mustard family with many potential uses in both food and non-food applications.

More Than 50% Polyunsaturated Fatty Acids

Camelina sativa, also known as false flax or Gold of Pleasure, is an ancient oilseed crop that was cultivated in Europe during the Iron and Bronze Ages.

Over 50% of the fatly acids in cold-pressed camelina oil are polyunsaturated. The major components are alfa-linolenic acid (omega-3 fatty acid, approx. 40%) and linoleic acid (omega-6 fatty acid, approx. 15%). These

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fatty acids are known to reduce LDL cholesterol levels in the blood, щ

beneficial to promoting good heart and cardiovascular health.

Camelina oil also contains a number of natural antioxidants, suci,

tocopherols, which make the oil stable and free from problems of auto-oxidatj'

and well suited to use as a cooking oil. The vitamin E content of Camelina

■ ’•!; ' H В

approximately 10 mg/100 g.

A Versatile Ingredient

The Department of Plant Production at the University of He|_Sj„b participated in an EU project between 1995 and 1998 that studied the suitability of Camelina sativa for different agricultural environments across Europe, щ the type of crop management techniques best suited to its cultivation. Based on the know-how and innovations generated by the Finnish participants in study, Helsinki-based Camelina Ltd was founded in 1998.

The company began contract farming of camelina in 1999 and launched camelina oil on the Finnish market the same year. Today, the company's product family includes camelina oil, relish, seed, and crushed oilseed cake Organic oil seed, and crushed oilseed cake are also produced. Pure cold-pressed virgin camelina oil is used in all the company’s products. Camelina's products are already in the shops and available through Finland's largest retail chain, Kesko, and Tuko Logistics.

In addition to food products, Camelina also plans to produce derivatives from camelina oilseed for non-food applications, such as industrial chemicak pharmaceuticals, and cosmetics.

Exercise 2. Answer the questions to the text.

32. What cooking oils are companies interested in?

33. What is Camelina?

34. Where can Camelina be used?

35. What project was researched between 1995 and 1998?

36. What does the company's product family include?

37. What is your opinion on such product as camelina oil?

Exercisc 3. Write down the advantages of the camelina oil.

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Exercise 4. Prove the idea that the product described in the text can be considered the oil of the future.

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I ЛОЛ ч

Excrcisc. IVansIatc the texts about animal fats from Russian into English.

а) Гордое название "сливочное"

Итак, сливочным маслом может называться только продукт, получен­ный из елпвок и соответствующий требованиям ГОСТ 37-91 "Масло коро­вье", жирностью не менее 82,5%.

Все, что выпущено не по ГОСТу, а по ТУ (техническим условиям) или жирностью менее 82,5%, уже не сливочное масло, даже если на упа­ковке и написано: "Масло коровье", "Масло с пониженным содержанием жира" и т. п.

Ни в коем случае нельзя хранить сливочное масло в стеклянных мас­ленках - находясь на свету, все витамины в масле теряют свои качества уже в течение первых суток. Именно поэтому масло должно продаваться в светонепроницаемой упаковке.

Ь) Истинно природные жиры До эпохального открытия маргарина природные жиры (липиды) под­разделялись всего на два вида - животные и растительные. Консистенция жиров и их вкус обусловливались различным соотношением насыщенных и ненасыщенных жирных кислот. Чем больше насыщенных жирных ки­слот, тем выше температура плавления жира.

Насыщенные жиры содержатся преимущественно в животных жирах 1 в сале, сливочном масле, рыбе, то есть в тех продуктах, где обязательно присутствует крайне необходимый организму холестерин.

Растительные жиры в обычных условиях жидкие, но есть и твердые - кокосовое, пальмоядровое. Растительные масла в основном содержат нена­сыщенные жирные кислоты - линолевую (Омега-6), линоленовую (Омега- 3) и арахидоновую, которая характерна в основном для животных жиров. Это незаменимые пищевые вещества в процессах обмена веществ. К при­меру, они ускоряют выведение холестерина из организма, повышают эф­фективность ликотропного действия холина. Иногда эту группу веществ объединяют под названием "витамин F" (от английского слова fat - жир).

с) Синтетические жиры В процессе эволюции человек не встречался с органическими соеди­нениями, именуемыми ныне гидрированными и гидрогенизированными

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жирами, именно поэтому он просто не знает, как их усваивать, а после этого освобождать от них организм. Нынешний дележ суррогатов на "бутербродные", "столовые", "специальные для аллергиков", "для жар­ки" и т. п. всего лищь рекламные спецэффекты. Меняется только процент­ное содержание изуродованного жира, но суррогат остается суррогатом. Одним словом, в составе "мягких"* "облегченных сливочных" и прочих маргаринов, присутствующих на вашем столе, содержится до 50% зака­муфлированных под "диетичность" ксенобиотиков. Ксенобиотик - это ве­щество, которое данной организм не может использрвать ни для произ­водства энергии, ни для построения каких-либо своих частей.