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Simple high vacuum distillation equipment for deodorizing fish oil for human consumption
Author(s) -
Dinamarca E.,
Garrido F.,
Valenzuela A.
Publication year - 1990
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/bf02544333
Subject(s) - sardine , distillation , vacuum distillation , chemistry , fish <actinopterygii> , food science , flavor , fish oil , pulp and paper industry , chromatography , engineering , fishery , biology
A simple piece of glass equipment for deodorizing fish oil (sardine oil) by high vacuum distillation was designed and constructed. The equipment has a throughput of 450–500 ml/hr working at 140°C and at a constant pressure of 2×10 −2 mm Hg. It reduces the peroxide value and the cholesterol content of the oil and improves the flavor without affecting the EPA and DHA content.