Process development for continuous crystallization and separation of fat crystal suspensions

被引：0
|
作者：
Breitschuh, B [1 ]
Drost, M [1 ]
Windhab, EJ [1 ]
机构：
[1] ETH Zurich, Dept Food Sci, Lab Food Engn, CH-8092 Zurich, Switzerland
来源：
CHEMICAL ENGINEERING & TECHNOLOGY | 1999年 / 22卷 / 05期
关键词：
D O I：
暂无
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
The industrial use of fat fractions increases with the possibilities to produce fractions with specific chemical and physical properties. Dry fractionation consists of two main process steps: crystallization of a triglyceride fraction and its subsequent separation. During crystallization a part of the triglycerides contained in the fat, which is crystallized from the melt by supercooling.
引用
收藏
页码：425 / +
页数：5
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