Journal of Food, Agriculture and Environment

Vol 9, Issue 2,2011
Online ISSN: 1459-0263
Print ISSN: 1459-0255

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


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


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.


Dry fractionation, fat centrifugation, fractioned cristallization, lard centrifugation

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

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