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Thermal characterization of chicken fat dry fractionation process

Arnaud Elodie, Trystram Gilles, Relkin Perla, Collignan Antoine. 2006. Thermal characterization of chicken fat dry fractionation process. Journal of Food Engineering, 72 (4) : pp. 390-397.

Journal article ; Article de revue à facteur d'impact
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Abstract : Heat transfers that occurred during chicken fat dry fractionation process were characterized. Thermal behaviour of chicken fat and the olein and stearin fractions obtained were determined. The heat flow model developed in this study led to follow the heat flow associated with crystallization (=?Or) during the cooling step. Stearin mass and crystal mass (calculated from stearin solid fat content measurements by nuclear magnetic resonance) were determined experimentally at 30, 170 and 300 min cooling time. Their variation towards a plateau value after 170 min of cooling was related with a decrease in heat flow associated with crystallization. The results reported suggested that monitoring =?Or during cooling could be useful for the prediction and control of crystallization kinetics and therefore stearin yield. (Résumé d'auteur)

Mots-clés Agrovoc : Corps gras, Poulet, Propriété thermique, Cristallisation, Modèle, Fractionnement, Oléine, Stéarine

Mots-clés complémentaires : Cinétique, Extrait sec

Classification Agris : Q02 - Food processing and preservation

Champ stratégique Cirad : Axe 3 (2005-2013) - Alimentation accessible et de qualité

Auteurs et affiliations

  • Arnaud Elodie, CIRAD-FLHOR-UPR Qualité des aliments (REU) ORCID: 0000-0002-0896-7916
  • Trystram Gilles, ENSIA (FRA)
  • Relkin Perla, ENSIA (FRA)
  • Collignan Antoine, CIRAD-FLHOR-UPR Qualité des aliments (REU)

Autres liens de la publication

Source : Cirad - Agritrop (https://agritrop.cirad.fr/530229/)

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