Purifying salmon oil using adsorption, neutralization, and a combined neutralization and adsorption process

Journal of Food Engineering

Volumn 96, Issue 1, 2010, Pages 51-58

  Huang, Jiaqi ^a   Sathivel, Subramaniam ^b  

^a UNIVERSITY OF ALASKA FAIRBANKS   (United States)

^b LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

Author keywords

Adsorption kinetics; Fish oil purification; Salmon oil

Indexed keywords

ADSORPTION KINETICS; ADSORPTION PROCESS; COMBINED PROCESS; DIFFUSION COEFFICIENTS; FISH OIL PURIFICATION; FREE FATTY ACID; MOISTURE CONTENTS; NEUTRALIZATION PROCESS; PEROXIDE VALUE; PURIFICATION PROCESS; SALMON OIL; TOCOPHEROLS CONTENT; WATER ACTIVITY;

ACIDS; ADSORPTION; BIOLOGICAL MEMBRANES; CHITIN; CHITOSAN; FATTY ACIDS; FLOOD CONTROL; METAL REFINING; MINERALS; MOISTURE DETERMINATION; OXIDATION; PEROXIDES; WATER CONTENT;

PURIFICATION;

EID: 69949083364     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.06.042     Document Type: Article

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