Effect on decolorizing for the quality of crude fish oil

ZHU Hua-ming

doi:10.13386/j.issn1002-0306.2014.14.022

ZHU Hua-ming. Effect on decolorizing for the quality of crude fish oil[J]. Science and Technology of Food Industry, 2014, (14): 139-142. DOI: 10.13386/j.issn1002-0306.2014.14.022

Citation:

ZHU Hua-ming. Effect on decolorizing for the quality of crude fish oil[J]. Science and Technology of Food Industry, 2014, (14): 139-142. DOI: 10.13386/j.issn1002-0306.2014.14.022

Citation:

ZHU Hua-ming. Effect on decolorizing for the quality of crude fish oil[J]. Science and Technology of Food Industry, 2014, (14): 139-142. DOI: 10.13386/j.issn1002-0306.2014.14.022

Effect on decolorizing for the quality of crude fish oil

ZHU Hua-ming

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To appropriately use different kinds of crude fish oil resouces, selected pressing oil, weak alkaline cooking oil and solvent extraction oil respectively, each of them divide into 3 types:stored for one day, one week and one month. By single factor and orthogonal test determined the best decoloring conditions:using3.5% of active clay and 0.3% of active carbon at 95℃ for 30min.The ratio of decolourization was 90.7%.As a result:the processing period of fish oil is less than a week. For decoloring of the pressing oil and weak alkaline cooking oil, we just use carclazyte, but for the solvent extraction oil, we must use carclazyte and active carbon.

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Effect on decolorizing for the quality of crude fish oil

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