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INTEGRATION OF PCA INTO THE INTERPRETATION OF THE EFFECTIVENESS OF THE DRY FRACTIONING OPERATION IN CENTRIFUGAL FIELD OF FORCES ON A NATURAL LIPID MIXTURE
Abstract
The paper resumes the previously published series of studies on the efficacy of a dry fractioning operation in centrifugal field of forces on the complex lipid mixture of pork lard, by multivariate analysis in general and the principal component analysis (PCA). Particularly, the correlation between the operating parameters (time-temperature-centrifugal rotor speed) and the physic-chemical parameters was determinate. Changes induced to the lipid mixture by repeated fractional crystallization, to separate (olein / stearin) in accordance with operating parameters, correlated with the interpretation of the PCA results, highlight the potential for techno-economic capitalization of the dry fractioning process. The Multivariate analysis in general and particularly the principal component analysis (PCA) are high accuracy statistical analysis tools that allow the extraction of useful information from large amounts of data that may be more or less independent. 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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