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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 / s...

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 / s...

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 com...

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 com...