FRACTIONATION OF IRANIAN BEEF TALLOW - CHEMICAL AND PHYSICAL EVALUATIONS OF THE FRACTIONS

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

REZAEI F.; GHARACHORLOO M.; AZIZINEJAD R.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Food Biosciences and Technology Year:2013 | Volume:3 | Issue:3 Page(s): 37-40

Download Full-Text

View:

432

Download:

249

Cites:

Information Journal Paper

Title

FRACTIONATION OF IRANIAN BEEF TALLOW - CHEMICAL AND PHYSICAL EVALUATIONS OF THE FRACTIONS

Author(s)

REZAEI F. | GHARACHORLOO M. | AZIZINEJAD R. | Issue Writer Certificate

Keywords

BEEF TALLOW

FRACTIONATION

PHYSICAL AND CHEMICAL SPECIFICATIONS

Abstract

Large quantities of beef and mutton tallow are available in Iran every year. If these products are processed and formulated properly and scientifically, the need to import oils and fats in substantial quantities might be reduced. The aim of this study is to fractionate BEEF TALLOW into different fractions and carry out physical and chemical tests on each isolated fraction. Beef fat was obtained from butchery shop in Tehran. The fat or tallow was obtained by dry rendering using a rotary evaporator. FRACTIONATION took placed at 4oC for 22 hours. Physical and chemical tests concerning melting point, colour, free fatty acid concentration, refractive index, peroxide value, iodine value, induction period measurement and fatty acid composition were carried out on the original and fractionated samples. The results indicated yields of 94% and 98% for extraction and FRACTIONATION respectively. The statistical analysis of the samples indicated significant differences between the results obtained. The results also showed that the liquid fraction might be employed as salad or frying oil and the hard fraction might be used as a fraction in margarine or shortening fats.

Cites

No record.

References

MODIFICATIONS OF EDIBLE FAT PRODUCTS

Cite

APA: Copy

REZAEI, F., GHARACHORLOO, M., & AZIZINEJAD, R.. (2013). FRACTIONATION OF IRANIAN BEEF TALLOW - CHEMICAL AND PHYSICAL EVALUATIONS OF THE FRACTIONS. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, 3(3), 37-40. SID. https://sid.ir/paper/606934/en

Vancouver: Copy

REZAEI F., GHARACHORLOO M., AZIZINEJAD R.. FRACTIONATION OF IRANIAN BEEF TALLOW - CHEMICAL AND PHYSICAL EVALUATIONS OF THE FRACTIONS. JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY[Internet]. 2013;3(3):37-40. Available from: https://sid.ir/paper/606934/en

IEEE: Copy

F. REZAEI, M. GHARACHORLOO, and R. AZIZINEJAD, “FRACTIONATION OF IRANIAN BEEF TALLOW - CHEMICAL AND PHYSICAL EVALUATIONS OF THE FRACTIONS,” JOURNAL OF FOOD BIOSCIENCES AND TECHNOLOGY, vol. 3, no. 3, pp. 37–40, 2013, [Online]. Available: https://sid.ir/paper/606934/en

Related Journal Papers

No record.

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops