Deodorization of fish oil by high vacuum distillation: preservation of the chemical characteristics of the oil

dc.creatorNieto, S.
dc.creatorGalleguillos, A.
dc.creatorSanhueza, J.
dc.creatorValenzuela, A.
dc.date.accessioned2018-12-20T15:11:42Z
dc.date.available2018-12-20T15:11:42Z
dc.date.created2018-12-20T15:11:42Z
dc.date.issued1993
dc.identifierGrasas y Aceites, Volumen 44, Issue 1, 1993, Pages 35-38
dc.identifier19884214
dc.identifier00173495
dc.identifier10.3989/gya.1993.v44.i1.1118
dc.identifierhttps://repositorio.uchile.cl/handle/2250/158432
dc.description.abstractThe 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.
dc.languageen
dc.publisherCSIC Consejo Superior de Investigaciones Cientificas
dc.rightshttp://creativecommons.org/licenses/by-nc-nd/3.0/cl/
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Chile
dc.sourceGrasas y Aceites
dc.subjectDeodorization
dc.subjectFish oil
dc.subjectHigh vacuum distillation
dc.subjectQuality
dc.subjectSardine
dc.titleDeodorization of fish oil by high vacuum distillation: preservation of the chemical characteristics of the oil
dc.typeArtículos de revistas


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