Artículos de revistas
Deodorization of fish oil by high vacuum distillation: preservation of the chemical characteristics of the oil
Fecha
1993Registro en:
Grasas y Aceites, Volumen 44, Issue 1, 1993, Pages 35-38
19884214
00173495
10.3989/gya.1993.v44.i1.1118
Autor
Nieto, S.
Galleguillos, A.
Sanhueza, J.
Valenzuela, A.
Institución
Resumen
The construction and the operation conditions of a high vacuum glass-equipment for deodorizing sardine oil at laboratory scale is described. The equipment working at 120-degrees-C and at a pressure of 0.05-0.1 mmHg maintains unchanged the n-3 fatty acid composition of the oil producing a considerable reduction in the cholesterol and peroxide content of the oil. The stripper, having a througput of 1500-1800 mL/hr, allows the obtention of a high quality fish oil suitable for experimental and for pharmacological and/or nutritional applications.