Визначення раціональних умов фракційної кристалізації жирної коріандрової олії

The article is devoted to the definition of rational conditions for the fractional crystallization of fatty coriander oil from the melt. Modification of fat by the fractionation method allows separating fats and oils into fractions with different degrees of hardness, melting point and varied composition of triacylglycerols. Careful selection of the process parameters is required for each type of raw material. Aim of the article is defining the optimal parameters of the process of fractional crystallization of fatty coriander oil from the melt. Search of rational conditions for fractional crystallization of oil is done using the method of mathematical design of the experiment. The values of the response function and regression equations that adequately describe the response surface are defined. The results will be used in subsequent studies of fractionation patterns of fatty coriander oil by crystallization from the melt using auxiliary substances for process intensification