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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| 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, |
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dig-cirad-fr-5231052024-01-28T12:59:09Z http://agritrop.cirad.fr/523105/ http://agritrop.cirad.fr/523105/ Study of chicken fat dry factionation. Arnaud Elodie, Pina Michel, Collignan Antoine. 2004. In : 9th International Congress on Engineering and Food, 7-11 March 2004, Montpellier (France). IAEF. s.l. : s.n., 6 p. International Congress on Engineering and Food. 9, Montpellier, France, 7 Mars 2004/11 Mars 2004. Study of chicken fat dry factionation Arnaud, Elodie Pina, Michel Collignan, Antoine eng 2004 s.n. 9th International Congress on Engineering and Food, 7-11 March 2004, Montpellier (France) 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 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. conference_item info:eu-repo/semantics/conferenceObject Conference info:eu-repo/semantics/closedAccess http://catalogue-bibliotheques.cirad.fr/cgi-bin/koha/opac-detail.pl?biblionumber=183533 |
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Europa del Oeste |
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Biblioteca del CIRAD Francia |
| language |
eng |
| topic |
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 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 |
| spellingShingle |
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 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 Arnaud, Elodie Pina, Michel Collignan, Antoine Study of chicken fat dry factionation |
| description |
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. |
| format |
conference_item |
| topic_facet |
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 |
| author |
Arnaud, Elodie Pina, Michel Collignan, Antoine |
| author_facet |
Arnaud, Elodie Pina, Michel Collignan, Antoine |
| author_sort |
Arnaud, Elodie |
| title |
Study of chicken fat dry factionation |
| title_short |
Study of chicken fat dry factionation |
| title_full |
Study of chicken fat dry factionation |
| title_fullStr |
Study of chicken fat dry factionation |
| title_full_unstemmed |
Study of chicken fat dry factionation |
| title_sort |
study of chicken fat dry factionation |
| publisher |
s.n. |
| url |
http://agritrop.cirad.fr/523105/ |
| work_keys_str_mv |
AT arnaudelodie studyofchickenfatdryfactionation AT pinamichel studyofchickenfatdryfactionation AT collignanantoine studyofchickenfatdryfactionation |
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1792496006930104320 |