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Winterization of oils and fats
Author(s) -
Puri Pushpinder S.
Publication year - 1980
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02687675
Subject(s) - crystallization , triglyceride , filtration (mathematics) , materials science , process (computing) , food science , chemistry , chromatography , chemical engineering , pulp and paper industry , mathematics , organic chemistry , biochemistry , cholesterol , engineering , computer science , statistics , operating system
The process of winterization consists of fractional crystallization of oils and fats followed by the separation of solids to make high quality salad oils. To design a winterization process, the rate of cooling of oil, the temperature of crystallization and the mobility of triglyceride molecules in the oil mass are crucial. These variables play a significant role both in separating the solid fats as distinct crystals and facilitating their filtration from the oil. Thus, the main emphasis in this paper is on the effect of the above variables on the performance of the winterization process.