Desodorización de aceite de pescado mediante destilación a alto vacío: preservación de las características químicas del aceite

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Nieto, S.; Galleguillos, A.; Sanhueza, J.; Valenzuela, A.;
(1993)
  • Publisher: Consejo Superior de Investigaciones Científicas
  • Journal: Grasas y Aceites (issn: 0017-3495, eissn: 1988-4214)
  • Publisher copyright policies & self-archiving
  • Subject: Deodorization | Fish oil | High vacuum distillation Quality | Sardine | Aceite de pescado | Calidad | Desodorización | Destilación a alto vacío | Sardina | Nutrition. Foods and food supply | TX341-641

The construction and the operation conditions of a high vacuum glass-equipment for deodorizing sardine oil at laboratory scale is described. The equipment working at 120°C and at a pressure of 0.05-0.1 mmHg maintains unchanged the n-3 fatty acid composition of the oil p... View more
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