Suitable colling program for chicken fat dry fractionation
The impacts of the cooling program on crystal morphology, crystal suspension filtration properties and the characteristics of fractions resulting from chicken fat dry fractionation were assessed. The quality of the fractions was found to depend on the nature of the crystallized material and was also closely related to the filtration properties of the crystal suspension, which in turn were controlled by the cooling conditions. A slow cooling rate during the nucleation step was necessary to enhance process selectivity, and this rate could be accelerated once the first crystals had formed. These findings enhanced our understanding of the mechanisms involved during dry fractionation and highlighted the efficacy of a three-phase cooling program, including (1) cooling from 70 to 26°C, (2) slowdown in the cooling rate, and (3) a second rapid cooling down to the final temperature at which the fat is held for a specified time.
| Main Authors: | , , |
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| Format: | article biblioteca |
| Language: | eng |
| Subjects: | Q02 - Traitement et conservation des produits alimentaires, corps gras, poulet, fractionnement, cristallisation, refroidissement, filtration, 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_1994, http://aims.fao.org/aos/agrovoc/c_1854, http://aims.fao.org/aos/agrovoc/c_2900, |
| Online Access: | http://agritrop.cirad.fr/537820/ http://agritrop.cirad.fr/537820/1/537820.pdf |
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| Summary: | The impacts of the cooling program on crystal morphology, crystal suspension filtration properties and the characteristics of fractions resulting from chicken fat dry fractionation were assessed. The quality of the fractions was found to depend on the nature of the crystallized material and was also closely related to the filtration properties of the crystal suspension, which in turn were controlled by the cooling conditions. A slow cooling rate during the nucleation step was necessary to enhance process selectivity, and this rate could be accelerated once the first crystals had formed. These findings enhanced our understanding of the mechanisms involved during dry fractionation and highlighted the efficacy of a three-phase cooling program, including (1) cooling from 70 to 26°C, (2) slowdown in the cooling rate, and (3) a second rapid cooling down to the final temperature at which the fat is held for a specified time. |
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