The work deals with a new dry sweating technique to reduce the content of cholesterol in butter. The applied technique consisted of charging a basket centrifuge with butter and heating it up by a hot nitrogen stream during the centrifuge operation. The heating induces a partial melting of the butter and the centrifugal force allows a quick melt-solid separation.
Butter quality improvement by a new dry-sweating technique / Parisi, Mariapaola; Chianese, Angelo; E., Finotti; G., Quaglia. - STAMPA. - (2002), pp. 1023-1028. (Intervento presentato al convegno 15th International Symposium on Industrial Crystallization tenutosi a Sorrento nel 15-18 settembre 2002).
Butter quality improvement by a new dry-sweating technique
PARISI, Mariapaola;CHIANESE, Angelo;
2002
Abstract
The work deals with a new dry sweating technique to reduce the content of cholesterol in butter. The applied technique consisted of charging a basket centrifuge with butter and heating it up by a hot nitrogen stream during the centrifuge operation. The heating induces a partial melting of the butter and the centrifugal force allows a quick melt-solid separation.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
