Heat transfers that occurred during chicken fat dry fractionation process were characterized. The heat flux model developed led to follow the heat flux associated with crystallization (?r) during the cooling step. A crystallization kinetics was performed by measuring the solid content of the suspension of crystals at regular intervals by low-resolution pulsed nuclear magnetic resonnance. The variation of the total heat of crystallization calculated from the thermal model developed in this study was in good agreement with the crystallization kinetics. The results reported suggested that monitoring ?r during cooling could be useful for the prediction and control of crystallization kinetics and therefore the yield of fat dry fractionation process.