Optimization of bleaching conditions for sardine oil

Pedro Jesús García Moreno, Antonio Guadix, Luis Gomez-Robledo, Manuel Melgosa, Emilia M. Guadix

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

This work studies the influence of the operational conditions (temperature: 90-130 degrees C, activated clay amount: 1-5 wt% and contact time: 20-60 min) on the bleaching process of degummed and neutralized sardine oil. The bleached oils were evaluated for free fatty acids, peroxide value, p-anisidine value, totox, oxidation stability (Rancimat) and color (CIELAB coordinates). Such measured variables were statistically modeled by full factorial experimental design and response surface methodology. An individual optimum value for totox of 21.38 (which minimizes oxidation products content) was obtained at 130 degrees C, 5 wt% of clay amount and 60 min. Regarding the color quality, it was found a maximum value for hue-angle (89.19 at 99.2 degrees C, 5 wt% of clay and 56.6 min) and a minimum value for chroma (81.76 at 109.4 degrees C, 5 wt% of clay and 49.4 mm). The conflicting effect of temperature and time on the location of the individual optima motivated the generation of a Pareto front (set of non inferior solutions) employing the weighted-sum multi-objective optimization technique. (C) 2013 Elsevier Ltd. All rights reserved.
Original languageEnglish
JournalJournal of Food Engineering
Volume116
Issue number2
Pages (from-to)606-612
Number of pages7
ISSN0260-8774
DOIs
Publication statusPublished - 2013
Externally publishedYes

Keywords

  • ENGINEERING,
  • FOOD
  • FATTY-ACIDS
  • MARINE OILS
  • ADSORPTION
  • Fish oil
  • Refining
  • Bleaching
  • Activated clay
  • Oxidation
  • Color
  • Optimization
  • Food Science
  • Bleaching condition
  • Effect of temperature
  • Multi-objective optimization techniques
  • Operational conditions
  • Oxidation stability
  • Response surface methodology
  • Cleaning
  • Multiobjective optimization
  • Clay products
  • bleaching condition optimization
  • color quality
  • oxidation stability
  • sardine oil fats and oils
  • temperature effect
  • totox value
  • clay
  • free fatty acids
  • p-anisidine 104-94-9
  • peroxide 14915-07-2
  • 04500, Mathematical biology and statistical methods
  • 10066, Biochemistry studies - Lipids
  • 13502, Food technology - General and methods
  • 13514, Food technology - Fats and oils
  • Computational Biology
  • model analysis mathematical and computer techniques
  • response surface method mathematical and computer techniques
  • weighted-sum multi-objective optimization technique mathematical and computer techniques
  • Foods
  • Mathematical Biology
  • AMINES
  • ANISIDINE
  • BLEACHING
  • CLAYS
  • COLOUR
  • FATTY ACIDS
  • FILTER AIDS
  • MODELLING
  • OILS FISH
  • OXIDATION
  • OXIDATIVE STABILITY
  • PEROXIDE VALUES
  • SARDINE OILS
  • STABILITY
  • TEMP.
  • TEMPERATURE
  • Fats, oils and margarine
  • Fish oils
  • SARDINES

Fingerprint Dive into the research topics of 'Optimization of bleaching conditions for sardine oil'. Together they form a unique fingerprint.

Cite this