Journal of Food, Agriculture and Environment

Impact of centrifugation time and speed on dry fractionation of pork lard

Author(s):

Alexandru Rinovetz ¹, Călin Jianu ¹, Zorica Adina Rinovetz ², Flavius Berbentea ¹, Mihaela Cazacu ¹, Gabriel Bujancă ¹, Ionel Jianu ¹

Recieved Date: 2011-01-11, Accepted Date: 2011-04-08

Abstract:

This paper presents trial results of the study of replicated dry fractionation of the medium melting point-fraction (MMPF) of pork lard purified of sterols and lecithin together with a change of centrifugation time and speed at 8oC. The importance of MMPF is thus again confirmed as a more difficult separation area because of the presence, under real working conditions, of several compounds with colloidal features opposing the fractionation.

Keywords:

Dry fractionation, fat centrifugation, fractioned cristallization, lard centrifugation

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Journal: Journal of Food, Agriculture and Environment
Year: 2011
Volume: 9
Issue: 2
Category: Food and Health
Pages: 168-176

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