Dry multiple fractionation : trends in products and application.
The dry fractionation technology of fats and oils has progressed much during this last decade thanks to the recent development in melt crystalization and to the use of membrane filter presses. This article shows the possibilities offered by dry multiple fractionation when operating with a highly selective crystalzation and an efficient separation. Triple-stage fractionatio of palm oil and anhydrous milk fat are given as examples, as well as the physical and chemical characteristis of the main products.
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| Formato: | Texto biblioteca |
| Idioma: | EN |
| Materias: | Fraccionamiento., Aceites y grasas., |
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