Reduction in Oxidation Index Value of Fish Oils Using Hydrophobic Nonporous Denser Membrane Process
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概要
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Attempts were made to remove the oxidation products from fish oil with membrane process as an improved refining method. A study was conducted with hexane-diluted fish oils of Engraulis japonicus and Maurolicus japonicus in a batch membrane cell using hydrophobic nonporous denser membrane. Peroxide, anisidine and TOTOX values were reduced by 58-72%, 45-75% and 53-73%, respectively. During the membrane process, fatty acids compositions of both fish oils were not changed. The membrane process has an effect in the removal of oxidation products such as toxicity, off-flavor, and color compounds maintaining the beneficial function arising from polyunsaturated fatty acids of fish oils. In the fish oilhexane systems, when the oil contents of feeds were 25-33%, the oil fluxes were obtained in the range of 1.0-2.0 kg/(m2 h). In addition, preferential permeations of hexane over fish oils through the membrane were observed.
- 2009-05-01
著者
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NABETANI Hiroshi
National Food Research Institute
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Nabetani Hiroshi
Food Engineering Division National Food Research Institute Naro
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Nakajima Mitsutoshi
Graduate School Of Life And Environmental Sciences University Of Tsukuba
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Nakajima Mitsutoshi
Graduate School Of Life And Environmental Sciences Univ. Of Tsukuba
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Nabetani H
Food Engineering Division National Food Research Institute Naro
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Nabetani Hiroshi
National Food Research Institute National Agriculture And Food Research Organization
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MIYAGI Atsushi
Chiba Industrial Technology Research Institute
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Nakajima M
Food Engineering Division National Food Research Institute Naro
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