Characterization of sheep tail fat dry fractionation at the pilot scale

文献类型： 外文期刊

第一作者： Hou, Chengli

作者： Hou, Chengli;Wang, Zhenyu;Zhao, Mengya;Tian, Xuelce;Zhang, Dequan;Shen, Qingwu

作者机构：

关键词： characterization; dry fractionation; polymorphism; sheep tail fat; solid fat content

期刊名称：INTERNATIONAL JOURNAL OF FOOD ENGINEERING （ 影响因子：1.022； 五年影响因子：1.152 ）

ISSN： 2194-5764

年卷期： 2021 年 17 卷 4 期

页码：

收录情况： SCI

摘要： 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 degrees C. The iodine values of stearin samples were significantly decreased compared to the crude oil samples (P < 0.05). For the stearin fractions, the polymorphic form was mainly beta' form, and the solid fat content was significantly higher than the olein fractions (P < 0.05), which can be used to make the shortening product.

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