2026-10-23T20:10:10Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/43162022-04-29T12:02:46Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245

Bucio López, Silvia Liliana Sanz Díez, Mª Teresa Beltrán Calvo, Sagrario Melgosa Gómez, Rodrigo García Solaesa, Ángela 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 http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess 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