Optimization of an oil leaching process to reduce the level of dioxins and dioxin‐like <scp>PCBs</scp> in fishmeal

Oterhals, Åge; Kvamme, Bjørn

doi:10.1002/jsfa.5942

Cited by 2 publications

(1 citation statement)

References 25 publications

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“…The wet reduction method generates a dewatered press cake and press liquor containing oil, suspended matter and soluble compounds (Oterhals & Kvamme, 2013). Although this method allows to obtain high yields, the high temperature used in the cooking step (85-95°C for 15-20 min) facilitates the oxidative spoilage of the crude oil produced (Rubio-Rodr ıguez et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Optimisation of oil extraction from sardine (Sardina pilchardus) by hydraulic pressing

Moreno

Morales‐Medina

Pérez‐Gálvez

et al. 2014

Int J of Food Sci Tech

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Summary The aim of this study was to evaluate the influence of the processing conditions (pretreatment temperature: 5–55 °C, pressure: 60–120 bar and number of pressing stages: 1–3) on the yield and quality (free fatty acids, peroxide value, p‐anisidine and Rancimat induction period) of the oil extracted from whole sardine by hydraulic pressing. Experimental factors were investigated by a designed experiment and optimised by response surface methodology. A maximum yield of oil, 12.47%, was obtained at 55 °C, 60 bar and two pressing stages. Regarding oil quality, it was found minimum values for acidity (0.25% oleic at 55 °C, 60 bar and one pressing stage) and for peroxide value (0.29 meq kg−1 oil at 5 °C, 60 bar and one pressing stage). Hence, the opposite effect of pretreatment temperature and number of pressing stages on the yield of oil and on its oxidation parameters suggested applying the weighted‐sum method as multiobjective optimisation technique.

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Section: Introductionmentioning

confidence: 99%