When animal adipose tissue is heated and smelt, it will secrete oil from it.
The fats and oils in animal fat cells will change from solid to liquid under the action of heat. Heating animal fat will reduce the viscosity of the oil and reduce its surface tension. This is the result of the movement of hot molecules and is also the result of the weakening of intermolecular cohesion. The weakening of cohesive force makes it easier for fats and oils to precipitate out of the cells and can converge the lipid droplets of a single cell into large masses. At the same time, due to the difference in specific gravity, oils and proteins are separated.
The way of fat smelting is an important factor in determining the quality of refined oil. The process is smelting and drying under vacuum conditions. Its characteristics are as follows:
(1) The smelting is performed under a vacuum condition to remove the moisture in the raw material to obtain a dry fat and a dry oil residue. (2) As this equipment is sealed, it is possible to completely avoid adverse effects such as increased peroxide value and darkening of the oil due to oxidation of the oil during the entire melting process.
(3), can guarantee to obtain high-quality grease. This is because organic substances (vitamins, stearyl alcohol, lecithin, etc.) sufficient to increase the food value and the stocking resistance of fats and oils are stored in fats and oils.
(4) The oil is partially deodorized, and it also eliminates unpleasant and unpleasant taste.
(5) Get good quality oil residue. Because smelting under vacuum, the protein is almost invariable.
(6) Reduced heat loss during smelting.
www.oilmachinedy.com
When animal adipose tissue is heated and smelt, it will secrete oil from it.
The fats and oils in animal fat cells will change from solid to liquid under the action of heat. Heating animal fat will reduce the viscosity of the oil and reduce its surface tension. This is the result of the movement of hot molecules and is also the result of the weakening of intermolecular cohesion. The weakening of cohesive force makes it easier for fats and oils to precipitate out of the cells and can converge the lipid droplets of a single cell into large masses. At the same time, due to the difference in specific gravity, oils and proteins are separated.
The way of fat smelting is an important factor in determining the quality of refined oil. The process is smelting and drying under vacuum conditions. Its characteristics are as follows:
(1) The smelting is performed under a vacuum condition to remove the moisture in the raw material to obtain a dry fat and a dry oil residue. (2) As this equipment is sealed, it is possible to completely avoid adverse effects such as increased peroxide value and darkening of the oil due to oxidation of the oil during the entire melting process.
(3), can guarantee to obtain high-quality grease. This is because organic substances (vitamins, stearyl alcohol, lecithin, etc.) sufficient to increase the food value and the stocking resistance of fats and oils are stored in fats and oils.
(4) The oil is partially deodorized, and it also eliminates unpleasant and unpleasant taste.
(5) Get good quality oil residue. Because smelting under vacuum, the protein is almost invariable.
(6) Reduced heat loss during smelting.
www.oilmachinedy.com
When animal adipose tissue is heated and smelt, it will secrete oil from it.
The fats and oils in animal fat cells will change from solid to liquid under the action of heat. Heating animal fat will reduce the viscosity of the oil and reduce its surface tension. This is the result of the movement of hot molecules and is also the result of the weakening of intermolecular cohesion. The weakening of cohesive force makes it easier for fats and oils to precipitate out of the cells and can converge the lipid droplets of a single cell into large masses. At the same time, due to the difference in specific gravity, oils and proteins are separated.
The way of fat smelting is an important factor in determining the quality of refined oil. The process is smelting and drying under vacuum conditions. Its characteristics are as follows:
(1) The smelting is performed under a vacuum condition to remove the moisture in the raw material to obtain a dry fat and a dry oil residue. (2) As this equipment is sealed, it is possible to completely avoid adverse effects such as increased peroxide value and darkening of the oil due to oxidation of the oil during the entire melting process.
(3), can guarantee to obtain high-quality grease. This is because organic substances (vitamins, stearyl alcohol, lecithin, etc.) sufficient to increase the food value and the stocking resistance of fats and oils are stored in fats and oils.
(4) The oil is partially deodorized, and it also eliminates unpleasant and unpleasant taste.
(5) Get good quality oil residue. Because smelting under vacuum, the protein is almost invariable.
(6) Reduced heat loss during smelting.
www.oilmachinedy.com
