Chicken fat dry fractionation: Effects of temperature and time on crystallization, filtration and fraction properties

A surface response experimental design was used to quantify the effects of the final cooling temperature and the residence time at this temperature on the filtration characteristics of the crystal suspension and the quality of the fractions during chicken fat dry fractionation. The crystal morphology was monitored to gain insight into the observed effects. Temperature affected crystallization and the characteristics of the olein and stearin fractions. The crystals became fragmented as the residence time increased, thus leading to a decrease in the filterability of the crystal suspension and an increase in the proportion of the entrained liquid phase. The residence time only affected the quality of the stearin fraction. This time effect was noted at high cooling temperatures in the investigated experimental domain. At low temperatures, increasing the residence time enhanced crystal growth and increased the extent of unsaturation of both fractions without modifying the filtration features.

Bibliographic Details

Main Authors:	Arnaud, Elodie, Collignan, Antoine
Format:	article biblioteca
Language:	eng
Subjects:	Q02 - Traitement et conservation des produits alimentaires, Q04 - Composition des produits alimentaires, poulet, corps gras, traitement thermique, durée, température, cristallisation, fractionnement, filtration, http://aims.fao.org/aos/agrovoc/c_1540, http://aims.fao.org/aos/agrovoc/c_2816, http://aims.fao.org/aos/agrovoc/c_24947, http://aims.fao.org/aos/agrovoc/c_2412, http://aims.fao.org/aos/agrovoc/c_7657, http://aims.fao.org/aos/agrovoc/c_1994, http://aims.fao.org/aos/agrovoc/c_3074, http://aims.fao.org/aos/agrovoc/c_2900,
Online Access:	http://agritrop.cirad.fr/544186/ http://agritrop.cirad.fr/544186/1/document_544186.pdf
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