Journal of Food, Agriculture and Environment

Vol 9, Issue 1,2011
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Rheological characterisation of the fractions separated from pork lards through dry fractionation


Alexandru Rinovetz 1, Zorica Adina Rinovetz 2, Constantin Mateescu 1, Teodor-Ioan Traşcă 1, Călin Jianu 1, Ionel Jianu 1

Recieved Date: 2010-10-06, Accepted Date: 2011-01-08


Present technological opportunities (fractionation, hydrogenation, interesterification) allow the proper chemical and/or physicochemical “changing” of glycerides according to the goal aimed at. The heterogeneous character of natural fats determines the physical features and their rheological behaviour before and after processing. Dry fractionation – one of the “cleanest” procedures of managing separation into more defined liquid/solid lipid fractions from the initial mixture – has been constantly optimised through the development of techniques of physical and mechanical separation (filtering, centrifugation, refrigeration) and of fractioned crystallisation. Correlating the rheological behaviour with lipidic structures is, generally, more difficult, since most of them change their rheological features depending on operating parameters over the duration of the processing without corresponding chemical changes. In this paper we assess the rheological behaviour of pork lards (raw material) and of liquid (FL)/solid lipid (FS) fractions as a result of the dry fractionation process through centrifugation corroborated with temperature monitoring. Results confirm the way to obtain similar products with physical feature different from the initial material, with possible late guided accession in the field of foods.


Flowing effort, shear rate, modified lipids, fat fractionation, rheological properties

Journal: Journal of Food, Agriculture and Environment
Year: 2011
Volume: 9
Issue: 1
Category: Food and Health
Pages: 47-52

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