Optimization of drying temperature and vacuum pressure on the decoloration and composition crude fish oil
The objective of this study was to determine the optimal parameters of decolorization of crude oil to obtain a semi-refined fish oil of acceptable quality; response surface methodology was used, considering a central composite design with two factors: Vacuum pressure (0.13-0.7 bar) and drying temper...
| Authors: | , , , |
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| Format: | article |
| Status: | Published version |
| Publication Date: | 2018 |
| Country: | Perú |
| Institution: | Universidad Nacional del Altiplano |
| Repository: | Revista de Investigaciones Altoandinas |
| Language: | Spanish |
| OAI Identifier: | oai:oai.huajsapata.unap.edu.pe:article/32 |
| Online Access: | https://huajsapata.unap.edu.pe/index.php/ria/article/view/32 |
| Access Level: | Open access |
| Keyword: | decoloration crude oil free fatty acids colour decoloración aceite crudo ácidos grasos libres color |
| Summary: | The objective of this study was to determine the optimal parameters of decolorization of crude oil to obtain a semi-refined fish oil of acceptable quality; response surface methodology was used, considering a central composite design with two factors: Vacuum pressure (0.13-0.7 bar) and drying temperature (96-124°C); having as dependent variables the percentage of free fatty acids (% AGL) and color of the oil. The raw material and the optimum finished product were characterized physico-chemically, which was obtained under the operating conditions: drying temperature of 110 ° C and 0.13 bar vacuum. The finished product indicated a percentage of free fatty acids of 0.27 ± 0.01% and CieLab colour with coordinates L: 48.69 ± 0.88, a: -4.28 ± 0.26 and b: 35.03 ± 0.85, which Is equivalent to color 6 -7 in Gardner scale, compliance with the industrial specifications. |
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