Journal of Food, Agriculture and Environment
Impact of centrifugation time and speed on dry fractionation of pork lard
Author(s):
Alexandru Rinovetz 1,
Călin Jianu 1, Zorica Adina Rinovetz 2, Flavius Berbentea 1, Mihaela Cazacu 1, Gabriel Bujancă 1, Ionel Jianu 1Recieved Date: 2011-01-11, Accepted Date: 2011-04-08
Abstract:This paper presents trial results of the study of replicated dry fractionation of the medium melting point-fraction (MMPF) of pork lard purified of sterols and lecithin together with a change of centrifugation time and speed at 8oC. The importance of MMPF is thus again confirmed as a more difficult separation area because of the presence, under real working conditions, of several compounds with colloidal features opposing the fractionation.
Keywords:Dry fractionation,
fat centrifugation, fractioned cristallization, lard centrifugationJournal: Journal of Food, Agriculture and Environment
Year: 2011
Volume: 9
Issue: 2
Category: Food and Health
Pages: 168-176
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