Abstract
For propane, conditions were 298K and 308K at the liquid vapor pressure. For supercritical mixtures, conditions were 308K at pressures from 8.9 to 15.7 MPa. The solubility of fat in CO2‐propane increased with increasing pressure, up to 0.66wt% at 15.7 MPa. The average solubility of the fat in propane at 298K was 16.7wt% and at 308K it was 21.4wt%. The extracted fat was solid with a melting range of 295–314K. There was no apparent degradation of collagen during extractions. Beef shank fat extraction with propane is feasible and advantageous over use of supercritical CO2‐propane.
| Original language | English |
|---|---|
| Pages (from-to) | 983-987 |
| Number of pages | 5 |
| Journal | Journal of Food Science |
| Volume | 60 |
| Issue number | 5 |
| DOIs | |
| Publication status | Published - 1995 Sep |
Keywords
- beef shank
- fat solubility
- propane
- supercritical CO
ASJC Scopus subject areas
- Food Science
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Cite this
ACOSTA, G. M., SMITH, R. L., WALSH, J. E., & BONI, K. A. (1995). Beef Shank Fat Solubility in Supercritical Carbon Dioxide‐Propane Mixtures and in Liquid Propane. Journal of Food Science, 60(5), 983-987. https://doi.org/10.1111/j.1365-2621.1995.tb06275.x