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Suitable cooling program for chicken fat dry fractionation
Author(s) -
Arnaud Elodie,
Pina Michel,
Collignan Antoine
Publication year - 2007
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200600176
Subject(s) - fractionation , suspension (topology) , nucleation , filtration (mathematics) , crystal (programming language) , slow cooling , materials science , phase (matter) , chemistry , chromatography , chemical engineering , metallurgy , organic chemistry , computer science , mathematics , homotopy , pure mathematics , engineering , programming language , statistics
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.