Study of Some Physical Properties of Fresh, Frozen and Rendered Animal Fats

Mustafa Abdullah Alsalim And  Aum-elbashar H.J. Almosawi, Abdullah

	Study of Some Physical Properties of Fresh, Frozen and Rendered Animal Fats
Journal of Basrah Researches (Sciences)
Article 1, Volume 40, Issue 2, 2014, Pages 104-113 PDF (0 K)
Author
Abdullah Mustafa Abdullah Alsalim and Aum-elbashar H.J. Almosawi
Abstract
Some physical properties, refractive index and specific gravity and viscosity, density, melting point of fresh, frozen and rendered animal fat were studied. The refractive indexmean values in fresh fat (40 º C) ranged from1.4523 in buffalo fat to 1.4715 in camels fatand in frozen fat ranged 1.4495 in buffalo fat to 1.4655 in camels fat ,and in rendered fat was 1.4435 in buffalo to 1.4572 in camels fat.The specific weight Mean ranged from between 0.959 to 0.970 in fresh fat and in frozen fat between 0.952 to 0.969 and in rendered fat 0.831 to 0.841.Viscosity averages ranged between 14.1077 centipoise (cP). to camels fat and 15.66354 centipoise (cP)to buffalo fat . in frozen fat viscosity ranged from ( 13.9321 (centipoise (cP) for mutton tail fat fat and the highest Average viscosity values of the of buffalo fat ( 14.9513 ) centipoise (cP). Rendered fat viscosity values averages ranged between 17.2112 centipoise (cP). Camels fat to 18.6145 centipoise (cP) for fat buffalo . The results showed that the viscosity was not significantly affected by the freeze, but was significantly affected by the process of rendered. And for the Density average values in fresh fat between 0.877 and 0.8901 in cows fat and buffalo fat and the average density values for frozen fat was ranged between 0.8767 to 0.8898 for the cows and camels fat . The values of density average ranged in rendered fat between the lowest value 0.8569 for cows fat and the highest value of the density in mutton tail fat 0.8837. The density not affected significantly by the freezing treatment, but rendering has affected the density significantly. The melting point averages ranged in fresh fat between 41.5 º C in mutton tail fat and the highest melting point was in buffalo fat 47.5 º C. in frozen fat the melting point values ranged between the less value for mutton tail fat 40.75 º C and the highest melting point of buffalo fat 47.50 ºC. in rendered fat the average melting point values ranged between 43.50 ºC for the mutton tail fat and the highest melting point of the buffalo fat 49.50 º C. melting point have been affected by freezing and rendering treatment significantly.
Keywords
Physical Properties; animal fats

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