アルカリ消化採油時におけるエマルジヨン形成の防止

概要

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The liver protein and the soap produced by adding sodium hydroxide to free fatty acid act as the emulsifier in the alkali-digestion process. The formation of emulsicn retards not only the extraction of vitamin A but also the recovery of liver oil. Accordingly, in this paper the prevention of emulsifing has teen ccnsidered after the studies of the colloidal property of the liver protein and formed soap. When oil is separated from the solution containing protein soap and, the concentration of protein must be kept lower than 6%, that of soap than 9%, pH value of the solution than 9.5, and the temperature higher than 70°C. In the case of the liver containing a great deal of protein and free fatty acid, the process of alkali-digestion will be more effectively carried out in 0.2 mol sodium chloride solution.
公益社団法人日本水産学会の論文