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| Optimization of microwave-assisted wet rendering process for beef tallow based on response surface methodology |
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Received:June 03, 2025 Revised:March 22, 2026 Accepted:June 30, 2025
Published：July 20, 2026
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250270 |
| KeyWord:beef tallow extraction microwave-assisted wet rendering response surface methodology |
| FundProject:杨凌示范区科技计划项目（2024NY-42）；陕西省“科学家+工程师”队伍项目（2024QCY-KXJ-079）； 陕西省科技创新团队项目（2024RS-CXTD-70） |
| Author Name | Affiliation | | SHAO Yinuo1， ABDIRAKHMAN Dana1， LIN Zhang1， HUANG Dan2，
LIU Chongyang3， LIU Xiaoli1， LI Qi1，YU Xiuzhu1 | 1.College of Food Science and Engineering, Northwest A & F University, Yangling 712100, Shaanxi, China
2.Weinan Changanhua Grain and Oil Co. , Ltd. , Weinan 714026, Shaanxi, China
3.Yangling Qinyang
Agricultural Technology Co. , Ltd. , Yangling 712100,Shaanxi, China |
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| Abstract: |
| To provide a reference for the efficient extraction of high quality beef tallow, a microwave-assisted wet rendering process was used to extract beef tallow. Single factor experiments were conducted to investigate the effects of microwave extraction time, microwave power, and liquid-to-solid ratio on the extraction rate, temperature, and acid value of beef tallow. On this basis, response surface methodology was employed for process optimization. The quality indices of beef tallow obtained under the optimal conditions were determined and compared with those from other methods. The results showed that the optimal microwave-assisted wet rendering conditions were as follows: microwave extraction time 7.3 min, microwave power 480 W, and liquid-to-solid ratio 0.6∶ 1. Under these conditions, the extraction rate of beef tallow reached 91.72%, the temperature was 98.32 ℃, and the acid value was 0.51 mgKOH/g. The acid value, peroxide value and malondialdehyde content of the obtained beef tallow met the requirements of relevant national standards. Compared with rendering methods (dry and wet), solvent extraction, and enzymatic extraction, microwave-assisted wet rendering significantly shortened the extraction time, resulted in the lowest degree of oxidation, achieved the best sensory score, and gave the lowest saturated fatty acid content. In conclusion, the microwave-assisted wet rendering offers high extraction rate and superior quality of beef tallow, making it suitable for efficient beef tallow extraction. |
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