Study of chicken fat dry factionation
The impact of the thermal pathway used during chicken fat dry fractionation on the quality of the resulting fractions was investigated. A kinetic study was thus carried out under two separate cooling regimes. Crystal formation and development were monitored by a visual analysis and the separated fractions were characterized. The results enabled us to gain insight into the mechanisms involved and revealed differences in crystal shape and in the quality of the separated fractions.
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| Main Authors: | , , |
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| Format: | conference_item biblioteca |
| Language: | eng |
| Published: |
s.n.
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| Subjects: | Q02 - Traitement et conservation des produits alimentaires, Q70 - Traitement des déchets agricoles, corps gras, poulet, fractionnement, oléine, stéarine, filtration, cristallisation, http://aims.fao.org/aos/agrovoc/c_2816, http://aims.fao.org/aos/agrovoc/c_1540, http://aims.fao.org/aos/agrovoc/c_3074, http://aims.fao.org/aos/agrovoc/c_5342, http://aims.fao.org/aos/agrovoc/c_7383, http://aims.fao.org/aos/agrovoc/c_2900, http://aims.fao.org/aos/agrovoc/c_1994, |
| Online Access: | http://agritrop.cirad.fr/523105/ |
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