{'fraction_non_alphanumeric': 0.02389937106918239, 'fraction_numerical': 0.0, 'mean_word_length': 5.142857142857143, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Margarine Processing Plants and Equipment

When designing margarine processing plants and choosing the equipment to be installed, a wide range of considerations have to be made with regard to issues like actual processing, hygiene, sanitation, and efficiency. In margarine production, oils and fats usually are considered to be the most important raw materials used, as oils and fats are significant in relation to the characteristics of the finished margarine. The type of oils or fats used has a considerable influence on the crystallization characteristics during the margarine processing, which has to be considered when choosing the equipment involved in the processing line. The criteria involved in choosing this equipment are to a certain extent based on the knowledge about product characteristics, polymorphism, and crystal structure of the margarine and related products. 
 
 
 
In this chapter, crystallization of oil and fat products, margarine processing equipment and packaging methods, processing methods, and specific process flows are discussed. Various oil types exhibiting interesting crystallization habits are reviewed along with certain specialized margarine or fat products. Storage of the finished products as well as production quality control and hygiene are also covered. 
 
 
Keywords: 
 
margarine; 
processing plants; 
equipment; 
crystallization; 
canola oil; 
sunflower seed oil; 
heat exchange; 
refrigeration; 
worker units; 
packaging; 
plant layout; 
scale tank system; 
flow meter system; 
storage; 
spreads; 
puff pastry; 
quality control; 
sanitation