Open AccessExperimental Study on Rheology of Animal Fats
Author(s) -
Alexandru Valentin Rădulescu,
I. Rădulescu
Publication year - 2021
Publication title -
incas buletin
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.282
H-Index - 10
eISSN - 2247-4528
pISSN - 2066-8201
DOI - 10.13111/2066-8201.2021.13.1.15
Subject(s) - rheology , animal fat , animal waste , food science , animal food , viscosity , environmental science , biochemical engineering , animal feed , waste management , chemistry , materials science , engineering , composite material
In our days, there is a priority to diversify the sources of energy, in order to prevent the negative effects of human activity on the environment. One of the interestings solutions is to use the animal waste from the food industry. Turning animal fat into combustible would allow substituting it to oil in systems like boilers. But for using animal fat as energy in these systems, we should characterize it before by studying its rheological properties and especially the viscosity, in order to design the systems as well as possible. The purpose of the following study is to establish the main rheological properties of the pork fat, which is one of the most important waste source of animal fat from the food industry