Optimization of Decoloration Process of Mixed Fish Oil by Response Surface Methodology

被引：0

作者：

Zhu J. ^{[1
]}

Xue J. ^{[1
]}

Song G. ^{[1
]}

Wang Q. ^{[3
]}

Wang J. ^{[1
]}

Dai Z. ^{[1
,2
]}

Shen Q. ^{[1
,2
]}

机构：

[1] Institute of Seafood, Zhejiang Gongshang University, Hangzhou

[2] State Key Laboratory of Aquatic Products Processing of Zhejiang Province, Hangzhou

[3] Zhoushan Ocean Fish Oil Company, Zhoushan, 316000, Zhejiang

来源：

Dai, Zhiyuan (dzy@zjgsu.edu.cn) | 1600年 / Chinese Institute of Food Science and Technology卷 / 17期

关键词：

Chromaticity; Decoloration; Fish oil; RSM;

D O I：

10.16429/j.1009-7848.2017.02.016

中图分类号：

学科分类号：

摘要：

In order to optimize the decoloration process of mixed fish oil, response surface methodology is used to design experiments of decoloration condition, based on single factor test. RSM could indicate the impact of carclazyte dosage, preservation time and decoloration temperature as well as their cross-interactions on the decoloration rate and chromaticity of mixed fish oil. The regression equation is established. The results indicate the theoretical decoloration rate of mixed fish oil is 98.9% under the following conditions: carclazyte dosage of 10.07%, preservation time of 14.04 min and decoloration temperature of 93.07℃. It almost accords with the experimental value of 98.5% and the chromaticity of 4+. It indicates regression equation is reliable and significant. © 2017, Editorial Office of Journal of CIFST. All right reserved.

引用

页码：119 / 126

页数：7

共 2 条

[1] Sara B., Franco A., Claudio M., Et al., Beneficial effects of ω-3 PUFA in children on cardiovascular risk factors during childhood and adolescence, Prostaglandins & Other Lipid Mediators, 120, pp. 72-79, (2015)
[2] Mia S., Kusharto C.M., Ikeu T., Et al., Effect of different bleaching temperatures on the quality of refined catfish (Clarias Gariepinus) oil, Procedia Food Science, 3, 1, pp. 223-230, (2015)

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