Optimum stearin adulteration in palm oil crystallization
Stearin adulteration in refined palm oil crystallization was investigated for industrial separation of stearin and olein. The important standard properties of olein are the iodine value which must be higher than 55-57, and the cloud point which must be lower than 9ºC. The crystallization temperature...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Prince of Songkla University
2001-11-01
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| Col·lecció: | Songklanakarin Journal of Science and Technology (SJST) |
| Matèries: | |
| Accés en línia: | http://rdo.psu.ac.th/sjstweb/journal/23-Suppl-1/23-S1-2001-821-830.pdf |
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