Fractionation of milk fat by falling film layer crystallization

Separation Science and Technology

Volumn 38, Issue 12-13, 2003, Pages 3115-3131

  Belkacemi, K ^a   Angers, P ^a   Fischer, O ^b   Arul, J ^a  

^a UNIVERSITÉ LAVAL   (Canada)

^b SULZER CHEMTECH LTD   (Switzerland)

Author keywords

Falling film; Fractionation; Layer crystallization; Melt; Milk fat; Triglycerides

Indexed keywords

COOLING; CRYSTALLIZATION; CRYSTALS; FRACTIONATION; REYNOLDS NUMBER; SUSPENSIONS (FLUIDS);

SUSPENSION MELT CRYSTALLIZATION (SC);

OILS AND FATS;

MILK FAT; OIL; PLASTIC; TRIACYLGLYCEROL; TRIOLEIN; TRISTEARIN;

CRYSTALLIZATION; FALLING FILM; FRACTIONATION; MILK;

CONFERENCE PAPER; COOLING; CRYSTAL STRUCTURE; CRYSTALLIZATION; FILM; FRACTIONATION; LIPID ANALYSIS; MELTING POINT; SOLID STATE; SUSPENSION; TEMPERATURE DEPENDENCE;

EID: 0043028478     PISSN: 01496395     EISSN: None     Source Type: Journal    
DOI: 10.1081/SS-120022589     Document Type: Conference Paper

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