Influence of Production Process Parameters on Fish Oil Quality in a Pilot Plant

I.M. Aidos, N. Kreb, M. Boonman, J.B. Luten, R.M. Boom, A. van der Padt

Research output: Contribution to journalArticleAcademicpeer-review

26 Citations (Scopus)

Abstract

A pilot plant used for upgrading herring byproducts into fish oil was analyzed on its operational efficiency and product quality. The temperature of the heat exchanger and the speeds of the pump and the 3-phase decanter were varied according to a 23 fractional factorial design. The initial amount of oxidation products present in the crude oil, its storage stability, and the yields from the different obtained products were determined. Multivariate data analysis of the advanced screening stage showed that T had neither influence on the quality nor on the yield in contrast to D and MP (P , 0.05). Process optimization results showed that the quality of the oil was influenced by an interaction effect between the speed of the MP and the D. Oils processed with the highest MP speed were the most stable during storage.
Original languageEnglish
Pages (from-to)581-587
JournalJournal of Food Science
Volume68
Issue number2
DOIs
Publication statusPublished - 2003

Keywords

  • polyunsaturated fatty-acids
  • by-products
  • lipid oxidation
  • docosahexaenoic acid
  • crude
  • triglycerides
  • purification
  • extraction
  • stability
  • recovery

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