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Extraction of tallow from meat meals: I. Assays in bench scale
Author(s) -
Alvarez G. P. I.,
Massaldi H. A.,
Maymó J. A.
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/bf02883783
Subject(s) - tallow , percolation (cognitive psychology) , extraction (chemistry) , solvent extraction , process engineering , meat packing industry , diffusion , chemistry , chromatography , food science , mathematics , biological system , thermodynamics , engineering , biology , physics , neuroscience
A laboratory study on solvent extraction of tallow from meat meals is described for both a stirred batch system and a flooded percolation system. The stirred batch system data, interpreted by standard diffusion concepts, show that the extraction process proceeds through a somewhat complex mechanism, which involves at least two types of extractable fat. The results for the percolation system, which show the effect of different operating variables, indicate good yields are possible with a substantially low solvent requirement.