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

Persian Verion
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

video

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

sound

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

Persian Version

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

View:

2,242
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Download:

0
Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Cites:

Information Journal Paper

Title

FRACTIONATION OF BEEF TALLOW FOR PROPER FOOD APPLICATIONS

Pages

  11-19

Abstract

 In the present study, fractional crystallization of BEEF TALLOW was carried out through a dry process and in hexane as solvent using different temperatures. In the dry process, the melting point of tallow was changed from 45.6°C to 32.3°C for olein produced in the second step of fractionation. In the solvent medium of 65% hexane, the change in melting point was from 46.5°C to 28.8°C after only one step of fractionation. Solvent fractionation, however, especially at high ratios of solvent to fat, is costly and except when the production of high value -added products is in mind, this process is not economically justified. Thus, considering the kind of oil which is mostly demanded in country, using DRY FRACTIONATION for the production of certain specific fractions of tallow seems to be appropriate.

Cites

  • No record.

    • References

  • No record.

    • Cite

    APA: Copy

    BASHIRI, P., & FATEMI, H.. (2004). FRACTIONATION OF BEEF TALLOW FOR PROPER FOOD APPLICATIONS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1(3), 11-19. SID. https://sid.ir/paper/72251/en

    Vancouver: Copy

    BASHIRI P., FATEMI H.. FRACTIONATION OF BEEF TALLOW FOR PROPER FOOD APPLICATIONS. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2004;1(3):11-19. Available from: https://sid.ir/paper/72251/en

    IEEE: Copy

    P. BASHIRI, and H. FATEMI, “FRACTIONATION OF BEEF TALLOW FOR PROPER FOOD APPLICATIONS,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 1, no. 3, pp. 11–19, 2004, [Online]. Available: https://sid.ir/paper/72251/en

    Related Journal Papers

    Related Seminar Papers

  • No record.

    • Related Plans

  • No record.

    • Recommended Workshops





    Move to top