Open Access
Tableau 8.
Teneurs en fraction solide des différents mélanges des références Colza (HC) et Palme (SP) aux températures de travail
| HC 100 % | HC/SP 75/25 | HC/SP 50/50 | HC/SP 25/75 | SP 100 % | |
|---|---|---|---|---|---|
| Température de la matière grasse avant incorporation | 12 °C | 12 °C/37 °C | 12 °C/37 °C | 12 °C/37 °C | 37 °C |
| SFC correspondant | 0,0 % | 2,5 % | 5,0 % | 7,5 % | 10,0 % |
| Température de la pâte avant incorporation | 24 °C | ||||
| SFC correspondant | 0,0 % | 6,0 % | 12,0 % | 18,0 % | 24,0 % |
| Température de la pâte après incorporation | 22 °C | 24 °C | 24 °C | 25 °C | 25 °C |
| SFC correspondant | 0,0 % | 6,0 % | 12,0 % | 16,5 % | 22,0 % |
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.