Models for FFA-removal and changes in phase behavior of cocoa butter by packed column steam refining

Author:

Calliauw Gijs,Ayala José Vila,Gibon Véronique,Wouters Johan,Greyt Wim De,Foubert Imogen,Dewettinck Koen

Publisher

Elsevier BV

Subject

Food Science

Reference19 articles.

1. Steam deodorization of edible oils and fats;Bailey;Industrial and Engineering Chemistry,1941

2. Deodorization;Carlson,1996

3. De Greyt, W.F.J., 1998. Effect of physical refining on selected minor components in vegetable oils. Ph.D. Thesis, University Ghent.

4. Phase behaviour of cocoa butter in a two-step isothermal crystallization;Dewettinck;Crystal Growth & Design,2004

5. Stripping Medium Requirement in Continuous Countercurrent Deodorization;Dijkstra;Journal of American Oil Chemists’ Society,1999

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