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Monitoring milk fat fractionation : effect of agitation, temperature and residence time on physical properties

Bert Vanhoutte, Koen Dewettinck UGent, Brecht Vanlerberghe and André Huyghebaert (2002) JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY. 79(12). p.1169-1176
abstract
With the use of two central composite designs, the effects of agitation rate, fractionation temperature, and residence time on the thermal properties of the stearin and olein milk fat fractions were investigated. The main function of agitation during fat fractionation was suspending the crystal aggregates and enhancing the heat transfer. For the experimental conditions described here, crystal aggregation did not seem to be affected by agitation. The effect of fractionation temperature on the physical properties of the olein fraction was very significant, Triangle diagrams were shown to be a useful tool for monitoring and designing fractionation processes. They illustrate that oleins with similar melting properties can be produced over a range of yields of stearin, which is important from an industrial point of view. Crystallizer residence time, which influences production costs, clearly affects both stearin yield and olein melting properties. For any fractionation temperature, stearin fractions with virtually identical melting properties and yields can be obtained over a range of olein melting properties. Manipulation of both the fractionation temperature and residence time allows the fractionation process to be adapted to meet changing market demands for fractions with different melting properties.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
milk fat fractionation, agitation, residence time, temperature, triangle diagram, CRYSTALLIZATION, BEHAVIOR
journal title
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
J. Am. Oil Chem. Soc.
volume
79
issue
12
pages
1169-1176 pages
Web of Science type
Article
Web of Science id
000179992300003
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
1.178 (2002)
JCR rank
22/92 (2002)
JCR quartile
1 (2002)
ISSN
0003-021X
DOI
10.1007/s11746-002-0622-3
language
English
UGent publication?
yes
classification
A1
id
152154
handle
http://hdl.handle.net/1854/LU-152154
date created
2004-01-14 13:38:00
date last changed
2018-03-06 08:28:53
@article{152154,
  abstract     = {With the use of two central composite designs, the effects of agitation rate, fractionation temperature, and residence time on the thermal properties of the stearin and olein milk fat fractions were investigated. The main function of agitation during fat fractionation was suspending the crystal aggregates and enhancing the heat transfer. For the experimental conditions described here, crystal aggregation did not seem to be affected by agitation. The effect of fractionation temperature on the physical properties of the olein fraction was very significant, Triangle diagrams were shown to be a useful tool for monitoring and designing fractionation processes. They illustrate that oleins with similar melting properties can be produced over a range of yields of stearin, which is important from an industrial point of view. Crystallizer residence time, which influences production costs, clearly affects both stearin yield and olein melting properties. For any fractionation temperature, stearin fractions with virtually identical melting properties and yields can be obtained over a range of olein melting properties. Manipulation of both the fractionation temperature and residence time allows the fractionation process to be adapted to meet changing market demands for fractions with different melting properties.},
  author       = {Vanhoutte, Bert and Dewettinck, Koen and Vanlerberghe, Brecht and Huyghebaert, Andr{\'e}},
  issn         = {0003-021X},
  journal      = {JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY},
  keyword      = {milk fat fractionation,agitation,residence time,temperature,triangle diagram,CRYSTALLIZATION,BEHAVIOR},
  language     = {eng},
  number       = {12},
  pages        = {1169--1176},
  title        = {Monitoring milk fat fractionation : effect of agitation, temperature and residence time on physical properties},
  url          = {http://dx.doi.org/10.1007/s11746-002-0622-3},
  volume       = {79},
  year         = {2002},
}

Chicago
Vanhoutte, Bert, Koen Dewettinck, Brecht Vanlerberghe, and André Huyghebaert. 2002. “Monitoring Milk Fat Fractionation : Effect of Agitation, Temperature and Residence Time on Physical Properties.” Journal of the American Oil Chemists Society 79 (12): 1169–1176.
APA
Vanhoutte, Bert, Dewettinck, K., Vanlerberghe, B., & Huyghebaert, A. (2002). Monitoring milk fat fractionation : effect of agitation, temperature and residence time on physical properties. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 79(12), 1169–1176.
Vancouver
1.
Vanhoutte B, Dewettinck K, Vanlerberghe B, Huyghebaert A. Monitoring milk fat fractionation : effect of agitation, temperature and residence time on physical properties. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY. 2002;79(12):1169–76.
MLA
Vanhoutte, Bert, Koen Dewettinck, Brecht Vanlerberghe, et al. “Monitoring Milk Fat Fractionation : Effect of Agitation, Temperature and Residence Time on Physical Properties.” JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY 79.12 (2002): 1169–1176. Print.