|
|
| back to Glossary Index |
 |
|
|
|
|
A cold extraction method of obtaining oil from fruits, nuts, and seeds via an expeller process that occurs in an atmosphere with no oxygen or light. The temperature during the expeller process may be as low as 70ºF. Olive oil is one type of oil that can be produced with this process.
|
|
|
|
Vacuum Extraction term - Related Content |
|
 |
|
 |
|
|
|
|
|
|
|
|
| The extraction of compounds from the skin of grapes. These compounds impart tannin, color, and body into a wine. The characteristics of the wine can be changed dramatically by the ... |
|
|
|
|
|
|
|
| Refers to the extraction of compounds from the skin of grapes. These compounds impart tannin, color, and body into a wine. The characteristics of the wine can be changed ... |
|
|
|
|
|
|
|
| The removal of air from a jar of processed food for the purpose of preventing the food from spoiling. |
|
|
|
|
|
|
|
| The distilled or evaporated oils of foods or plants (such as nuts, seeds, fruits, vegetables, herbs, spices, bark, buds, roots, leaves, meat, poultry, seafood, fish, dairy foods, ... |
|
|
|
|
|
|
|
| A process that is used to extract oil from fruits, nuts, and seeds. Chemical solvents are used to extract the oil, which is then boiled to eliminate most of the solvent residue. ... |
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
