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MANAGEMENT OF A NEW SOLUTION TO EVALUATE THE EFFECTIVENESS OF THE DRY FRACTIONING OPERATION
Abstract
The purpose of the research paper was to manage the dry fractioning operation and find out a new solution for it?s effectiveness. Therefore, based on previous studies of the authors related to dry fractioning in centrifugal field on complex lipid mixture, the correlation between the operating parameters (time ? temperature ? centrifugal speed) and physic ? chemical parameters can be done through the principal component analysis (PCA). Starting from these considerations and from the fact that the pork lard is a complex lipid mixture, in which each lipidic structure reacts differently to the external stimuli, a "green" process was sought for the exploited direction, with the obtaining of complex, by-products, with technical and economic potential in various technologies. The study was done in the Laboratory for Operation and Equipment in the Food Industry at the Faculty of Food Processing, Banat`s University of Agricultural Sciences and Veterinary Medicine `King Michael I of Romania` from Timisoara.
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