Modelling of heat transfers and prediction of crystallization during cooling of chicken fat

Arnaud Elodie, Trystram Gilles, Relkin Perla, Collignan Antoine. 2005. Modelling of heat transfers and prediction of crystallization during cooling of chicken fat. In : EUROTHERM Seminar 77, Heat and Mass Transfer in Food Processing, June 20-22, 2005, Parma, Italy. s.l. : s.n., 6 p. Eurotherm Seminar 77, Parme, Italie, 20 June 2005/22 June 2005.

Paper without proceedings
[img] Published version - Anglais
Use under authorization by the author or CIRAD.

Télécharger (197kB)

Abstract : Heat transfers that occurred during chicken fat dry fractionation process were characterized. The heat flux model developed led to follow the heat flux associated with crystallization (?r) during the cooling step. A crystallization kinetics was performed by measuring the solid content of the suspension of crystals at regular intervals by low-resolution pulsed nuclear magnetic resonnance. The variation of the total heat of crystallization calculated from the thermal model developed in this study was in good agreement with the crystallization kinetics. The results reported suggested that monitoring ?r during cooling could be useful for the prediction and control of crystallization kinetics and therefore the yield of fat dry fractionation process. (Résumé d'auteur)

Classification Agris : Q02 - Food processing and preservation
U10 - Mathematical and statistical methods

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 (

View Item (staff only) View Item (staff only)

[ Page générée et mise en cache le 2020-01-02 ]