Characterization of sheep tail fat dry fractionation at the pilot scale

Characterization of sheep tail fat dry fractionation at the pilot scale

Two-step dry fractionation was employed to prepare the liquefied sheep tail oil at the pilot scale. Sheep tail oil was separated into fat residuals, crude oil, stearin A, stearin B, olein A, and olein B. The extracted rates for crude oil, olein A, and olein B were 66.7, 45.9, and 35.0%, respectively...

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Veröffentlicht in:International journal of food engineering 2021-04, Vol.17 (4), p.319-325
Hauptverfasser: Hou, Chengli, Wang, Zhenyu, Zhao, Mengya, Tian, Xueke, Shen, Qingwu, Zhang, Dequan
Format: Artikel
Sprache:eng
Schlagworte:
characterization
dry fractionation
polymorphism
sheep tail fat
solid fat content
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Zusammenfassung:Two-step dry fractionation was employed to prepare the liquefied sheep tail oil at the pilot scale. Sheep tail oil was separated into fat residuals, crude oil, stearin A, stearin B, olein A, and olein B. The extracted rates for crude oil, olein A, and olein B were 66.7, 45.9, and 35.0%, respectively. The ratios of saturated/unsaturated fats in the crude oil, olein A fractions, and olein B fractions were 0.62, 0.63, and 0.60, respectively. The olein B was liquid at ambient temperature and its melting point was 5.32 °C. The iodine values of stearin samples were significantly decreased compared to the crude oil samples (  
ISSN:2194-5764
1556-3758
DOI:10.1515/ijfe-2019-0160