Keywords
refining
fish meal
experimental design
How to Cite
Abstract
In the current work a process of refining fish oil was studied that determined, through Factorial Experimental Design, the variables which significantly influence the neutralization and bleaching stages. The crude fish oil was treated with phosphoric acid 85%, neutralized with sodium hidroxide 20% w/w in excess, washed with hot water and dried under vacuum, being bleached with adsorbent substances and filtered. During the neutralization stage some oil with Peroxide Values of 2.1 mEq/Kg and 0.04 of Free Fatty Acids was obtained, in the range of 40°C and 4.0% excess NaOH 20%. The temperature and the excess NaOH were the main influential variables of the process. During the bleaching stage, a complete factorial experimental design (2K) involving temperature, retention time, %Adsorbent and %Charcoal/Adsorbent was used. The % Adsorbent and % Charcoal/Adsorbent significantly influenced the Lovibond color and Peroxide Values of the bleached oil. The best results for the Lovibond Red 1.24, Lovibond Yellow 30 and Peroxide Value of 3.93 meq/Kg of the bleached oil were found in the range of 70°C and time of 20 minutes, with 5.0% of adsorbent and 10.0% of Charcoal/Adsorbent.
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This work is licensed under a Creative Commons Attribution 4.0 International License.
Copyright (c) 2001 Instituto Adolfo Lutz Journal
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