Study on crystallization kinetics of dry fractionation products of beef tallow
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Shoushan Liu
,
Hang Li
,
Xiaoyan Li
Abstract
The dry fractionation beef tallow and their products were analyzed in the dynamic thermodynamic analysis, isothermal analysis and crystallization kinetics analysis in this experiment. Through the dynamic thermodynamic analysis by DSC, the possibility of fine fractionation of beef tallow at 25 °C and 42.9 °C crystallization temperature was obtained. The dynamic thermodynamic analysis of dry fractionation products was carried out, and the linear functions of peak temperature and melting/crystallization rate of beef tallow and its stearic acid mixture were constructed. The crystallization temperature and melting point were obtained by linear function. The isothermal crystallization kinetic model was used to calculate and fit the experimental data by the Avrami model. Beef tallow and its stearic mixture were fitted with the Avrami equation to obtain R2 ≥ 0.98. This analysis provides an innovative idea and method for thermodynamics and crystallization kinetics of beef tallow.
Funding source: Tianjin Municipal Education Commission Research Project
Award Identifier / Grant number: No.2020KJ090
Acknowledgments
Tianjin Municipal Education Commission Research Project(No.2020KJ090) are gratefully acknowledged.
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Author contributions: Shoushan Liu and Hang Li developed the manuscript, Dong Li carried out the experiment, and Xinyi He conducted the research. Zhanzhong Wang, Xiaoyan Li, Zhenyu Liao analyzed the data, Zhenyu Liao provided the formal analysis.
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Research funding: Tianjin Municipal Education Commission Research Project (No. 2020KJ090) are gratefully acknowledged.
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Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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Artikel in diesem Heft
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Artikel in diesem Heft
- Frontmatter
- Critical Review
- Anthocyanin content and storage stability of spray/freeze drying microencapsulated anthocyanins from berries: a review
- Articles
- Study on crystallization kinetics of dry fractionation products of beef tallow
- Growth of Salmonella Enteritidis in the presence of quorum sensing signaling compounds produced by Pseudomonas aeruginosa
- Drying kinetics and quality characteristics of daylily dried by mid-infrared
- Morphological, structural and physicochemical properties of rice starch nanoparticles prepared via ultra-high pressure homogenization
- Effects of three treatments on protein structure and gel properties of Perccottus glenii myofibrillar protein
- Evaluation of yield and quality properties of Elaeagnus mollis oil produced by ultrasound-assisted solvent enzymatic extraction
