Characterization of sheep tail fat dry fractionation at the pilot scale
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Chengli Hou
Abstract
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 °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 β’ 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.
Funding source: National Agricultural Science and Technology Innovation Program in China
Funding source: Modern Agricultural Talent Support Program-Outstanding Talents and Innovative Team of Agricultural Scientific Research
Award Identifier / Grant number: No. 2016-2020
Acknowledgments
The authors appreciated to Inner Mongolia grassland Hong Bao Food Co., Ltd for their helpful support in sampling. We wish to thank Wenchao Liu, Kai Ding and Minjie Zhang for their help during the course of this work.
Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
Research funding: This research was financially supported by the Modern Agricultural Talent Support Program-Outstanding Talents and Innovative Team of Agricultural Scientific Research (No. 2016-2020), National Agricultural Science and Technology Innovation Program in China.
Conflict of interest statement: The authors have declared no conflict of interest.
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Artikel in diesem Heft
- Frontmatter
- Articles
- Determination of thermal, molecular changes, and functional properties in stabilized rice bran
- Study on the adsorption effect of diatomite on neosolaniol (NEO) in muskmelon fruits inoculated with Fusarium sulphureum
- Mitigation of relative humidity (RH) on phytochemicals and functional groups of dried pineapple (Ananas comosus) slices
- Tri-frequency ultrasound as pretreatment to infrared drying of carrots: impact on enzyme inactivation, color changes, nutrition quality parameters and microstructures
- Effects of phenolic compounds from blueberry leaves on the thermal decomposition of trimethylamine oxide in squid extract
- Impact of high-pressure homogenization on the microstructure and rheological properties of citrus fiber
- Thermal physical properties of the golden pomfret at low temperatures
- Characterization of sheep tail fat dry fractionation at the pilot scale
Artikel in diesem Heft
- Frontmatter
- Articles
- Determination of thermal, molecular changes, and functional properties in stabilized rice bran
- Study on the adsorption effect of diatomite on neosolaniol (NEO) in muskmelon fruits inoculated with Fusarium sulphureum
- Mitigation of relative humidity (RH) on phytochemicals and functional groups of dried pineapple (Ananas comosus) slices
- Tri-frequency ultrasound as pretreatment to infrared drying of carrots: impact on enzyme inactivation, color changes, nutrition quality parameters and microstructures
- Effects of phenolic compounds from blueberry leaves on the thermal decomposition of trimethylamine oxide in squid extract
- Impact of high-pressure homogenization on the microstructure and rheological properties of citrus fiber
- Thermal physical properties of the golden pomfret at low temperatures
- Characterization of sheep tail fat dry fractionation at the pilot scale
