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Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | ==Production and processing== A variety of chemical and physical techniques are used for the production and processing of fats, both industrially and in cottage or home settings. They include: * [[Oil pressing|Pressing]] to extract liquid fats from fruits, seeds, or [[alga]]e, e.g. [[olive oil]] from [[olive]]s * [[Solvent extraction]] using solvents like [[hexane]] or [[supercritical carbon dioxide]] * [[Rendering (animal products)|Rendering]], the melting of fat in adipose tissue, e.g. to produce tallow, lard, [[fish oil]], and [[whale oil]] * [[Churning (butter)|Churning]] of milk to produce butter * [[Fat hydrogenation|Hydrogenation]] to increase the degree of saturation of the fatty acids * [[Fat interesterification|Interesterification]], the rearrangement of fatty acids across different triglycerides * [[Winterization (of oil)|Winterization]] to remove oil components with higher melting points * [[Clarified butter|Clarification]] of butter |
| h Japanese (ja) | ==生産と加工== {{Anchor|Production and processing}} 油脂の生産と加工には、工業的にも、家内や家庭でも、様々な化学的・物理的技術が用いられている。それらには以下が含まれる： * 果実、種子、または[[alga/ja|藻類]]から液状の脂肪を抽出する[[Oil pressing/ja|圧搾]]。例えば、[[olive/ja|オリーブ]]から[[olive oil/ja|オリーブオイル]]を抽出する。 * [[hexane/ja|ヘキサン]]や[[supercritical carbon dioxide/ja|超臨界二酸化炭素]]などの溶媒を用いた[[Solvent extraction/ja|溶媒抽出]]。 * [[Rendering (animal products)/ja|レンダリング]], 脂肪組織の脂肪を溶かすことで、例えば獣脂、ラード、[[fish oil/ja魚油]]、[[whale oil/ja|鯨油]]などを生産する。 * バターを生産するための牛乳の[[Churning (butter)/ja|攪拌]] * 脂肪酸の飽和度を高めるために[[Fat hydrogenation/ja|水素化]]を行う * 異なるトリグリセリド間で脂肪酸の再配列を行う[[Fat interesterification/ja|エステル化]] * 融点の高い油成分を除去する[[Winterization (of oil)/ja|（油の）冬化]] * バターを[[Clarified butter/ja|清澄化]]すること。 |