کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1266457 | 1496853 | 2015 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of Different Bleaching Temperatures on the Quality of Refined Catfish (Clarias Gariepinus) Oil
ترجمه فارسی عنوان
اثر دماهای مختلف سفیدکننده بر کیفیت روغن تصفیه شده سوپ گربه ماهی(Clarias gariepinus)
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی (عمومی)
چکیده انگلیسی
Catfish (Clarias gariepinus) oil contains a high amount of unsaturated fatty acids, however process of refining will damage the double bond of unsaturated fatty acids. This study was aimed at develop a better refining process of catfish oil. The material used in this research were crude catfish oil as a by product from flouring industry, and magnesol XL as its adsorbent. Oil was purified by two-step, neutralization and bleaching. The various bleaching temperatures (25o C; 70o C; 100o C) were applied. The study showed that refined oil at temperature of 25oC resulted in a best value of FFA, PV, anisidin numbers, and the lowest number of total oxidation.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Procedia Food Science - Volume 3, 2015, Pages 223-230
Journal: Procedia Food Science - Volume 3, 2015, Pages 223-230