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Milk fat crystallization using a pse...

Choi, Sang-Hyeon.

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Milk fat crystallization using a pseudo-solvent.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Milk fat crystallization using a pseudo-solvent./
作者:	Choi, Sang-Hyeon.
面頁冊數:	73 p.
附註:	Source: Masters Abstracts International, Volume: 45-03, page: 1329.
Contained By:	Masters Abstracts International45-03.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=MR21575
ISBN:	9780494215753

Milk fat crystallization using a pseudo-solvent.
Choi, Sang-Hyeon.

Milk fat crystallization using a pseudo-solvent. - 73 p.

Source: Masters Abstracts International, Volume: 45-03, page: 1329.

Thesis (M.Sc.)--Universite Laval (Canada), 2006.

The purpose of this study is to use a pseudo-solvent for milk fat crystallization in order to overcome the inherent limitation of dry fractionation while avoiding the disadvantages of the utilization of a solvent. Milk fat was fractionated into stearin-1, olein-1, stearin-2, and olein-2 by dry fractionation in two stages. By using the fraction of olein-2 as pseudo-solvent, the fractions collected were characterized and compared on the basis of the composition in fatty acid and triglyceride, the thermal profile, solid fat content, and polymorphism. The results of this work show on the one hand that milk fat fractionation in a pseudo-solvent allows the augmentation of selectivity and on the other hand that the speed depends on the conditions used during the fractionation.

ISBN: 9780494215753Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Milk fat crystallization using a pseudo-solvent.
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245 1 0 $a Milk fat crystallization using a pseudo-solvent.
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500 $a Source: Masters Abstracts International, Volume: 45-03, page: 1329.
502 $a Thesis (M.Sc.)--Universite Laval (Canada), 2006.
520 $a The purpose of this study is to use a pseudo-solvent for milk fat crystallization in order to overcome the inherent limitation of dry fractionation while avoiding the disadvantages of the utilization of a solvent. Milk fat was fractionated into stearin-1, olein-1, stearin-2, and olein-2 by dry fractionation in two stages. By using the fraction of olein-2 as pseudo-solvent, the fractions collected were characterized and compared on the basis of the composition in fatty acid and triglyceride, the thermal profile, solid fat content, and polymorphism. The results of this work show on the one hand that milk fat fractionation in a pseudo-solvent allows the augmentation of selectivity and on the other hand that the speed depends on the conditions used during the fractionation.
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