2026-09-06T17:59:27Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/43162022-04-29T12:02:46Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245
Repositorio Institucional de la Universidad de Burgos
author
Bucio López, Silvia Liliana
author
Sanz Díez, Mª Teresa
author
Beltrán Calvo, Sagrario
author
Melgosa Gómez, Rodrigo
author
García Solaesa, Ángela
author
Ruiz Pérez, María Olga
2017-01-30T12:30:56Z
2018-01-01T03:45:07Z
2016-01
0896-8446
http://hdl.handle.net/10259/4316
tLiquid and supercritical CO2has been used to extract the remaining fat content from rendered fish meal.The effect of pressure (10–40 MPa) and temperature (25–80◦C) on the extraction kinetics and extractionyield has been investigated as well as the effect on the rendered fish meal. The extraction curves areinitially linear with a slope close to the oil solubility value in pressurized CO2. Based on previous fishoil solubility data reported in the literature, a general equation has been proposed to correlate fish oilsolubility data as a function of temperature and density of CO2. Fish meal has been characterized beforeand after extraction by determining the fat and protein content and its colour. Toxic trace elements havebeen also determined by ICP-MS in the fish meal showing that most of the toxic elements remained inthe fish meal after extraction. Characterization of extracted oil was also performed by determining thefatty acid group composition and some physical parameters such as colour
eng
Attribution-NonCommercial-NoDerivatives 4.0 International
Fish meal
Liquid and supercritical CO2
Fish oil solubilitya
Study of the influence of process parameters on liquid andsupercritical CO2 extraction of oil from rendered materials: fish meal and oil characterization
info:eu-repo/semantics/article
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URL
https://riubu.ubu.es/bitstream/10259/4316/1/Bucio-JSF_2016.pdf
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https://riubu.ubu.es/bitstream/10259/4316/6/Bucio-JSF_2016.pdf.txt
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Bucio-JSF_2016.pdf.txt