FOOD SCIENCE ›› 2002, Vol. 23 ›› Issue (8): 136-138.

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 CAO  Yan-Ping, LIU  Yu-De, LIU  Bin   

  • Online:2002-08-15 Published:2011-12-31

Abstract: A study on batch extraction, high-temperature batch extraction and multi-stage counterflow extraction for pig bonewas discussed in this paper. The result showed that the multi-stage counterflow extraction was better than others in theconcentration of soluble solid and the yield of extracts . F.E.A (Facter of Extract-ing Ability ) of batch extraction was thehighest. But by improving the process of the multi-stage counterflow extraction, its F.E.A became the best in these threeextractions. So the multi-stage counterflow extraction could be utilized for extracting deboned bones.

Key words: Bone extract , Extraction