Deodorization of fish oil by high vacuum distillation: preservation of the chemical characteristics of the oil
1993
S. Nieto | A. Galleguillos | J. Sanhueza | A. Valenzuela
The construction and the operation conditions of a high vacuum glass-equipment for deodorizing sardine oil at laboratory scale is described. The equipment working at 120°C and at a pressure of 0.05-0.1 mmHg maintains unchanged the n-3 fatty acid composition of the oil producing a considerable reduction in the cholesterol and peroxide content of the oil. The stripper, having a throughput of 1500-1800 mL/hr, allows the obtaining of a high quality fish oil suitable for experimental and for pharmacological and/or nutritional applications.
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