DEODORIZATION OF FISH-OIL BY HIGH-VACUUM DISTILLATION - PRESERVATION OF THE CHEMICAL CHARACTERISTICS OF THE OIL

Authors
NIETO S GALLEGUILLOS A SANHUEZA J VALENZUELA A
Citation
S. Nieto et al., DEODORIZATION OF FISH-OIL BY HIGH-VACUUM DISTILLATION - PRESERVATION OF THE CHEMICAL CHARACTERISTICS OF THE OIL, Grasas y aceites, 44(1), 1993, pp. 35-38
Citations number
NO
Categorie Soggetti
Food Science & Tenology","Chemistry Applied
Journal title
Grasas y aceites → ACNP
ISSN journal
00173495
Volume
44
Issue
1
Year of publication
1993
Pages
35 - 38
Database
ISI
SICI code
0017-3495(1993)44:1<35:DOFBHD>2.0.ZU;2-9
Abstract
The construction and the operation conditions of a high vacuum glass-e quipment 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 pro ducing a considerable reduction in the cholesterol and peroxide conten t of the oil. The stripper, having a througput of 1500-1800 mL/hr, all ows the obtention of a high quality fish oil suitable for experimental and for pharmacological and/or nutritional applications.