The rheological component as an influencing factor in the technique of formulating natural fats

Authors:
Mădălina Stîngă, Georgiana Bobic, Lelia Serpe, Monica Ruxanda, Isidora Radulov, Hădărugă Nicoleta , A. Riviş, A. Rinovetz

Volume 26, Issue 1;
Pages: 17-21; 2020
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Abstract:
Currently, the volume of studies on the manifestations of fat flow has increased. The fat considered as a solid-elastic biopolymer (palm oil), thermodynamically unstable, consists of: 1. continuous phase, formed by the elastic network of unsaturated lipids; 2. discontinuous phase of solid crystals. Crystallization, polymorphism and crystal size / geometry are flow phenomena influenced by the fatty acid species that form triglycerides and that pose problems in food processing induced by post-crystallization processes. Therefore, the topic is relevant for the sector of minimally invasive fat processing technologies. Predictive tests were performed on the conditions of fractional crystallization, starting from the following hypothesis: it is considered that the particles (dS, dO (S - stearin, O - olein)), which sediment depending on the two separation methods (fractional crystallization in gravitational force field, centrifugal), accessed in the paper, are spherical. Sedimentation occurs at the same rate as in suspension. The operation covers all areas of sedimentation: laminar, intermediate and turbulent.
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