Optimum Conditions for Emulsification Effect on Fish Oil Producing by Response Surface Methodology

Abstract

Abstract: Based on single factor experiment which oil extraction efficiency was evaluation indexes including extraction time, solvent consumption, temperature and pH, by response surface methodology the main factor extraction time, temperature and pH was considered using emulsification efficiency as evaluation indexes to study the conditions for Pneumatophorus japonicus fish oil extraction. The experimental results reveal the following optimal conditions: extration time 15min, temperature 40℃, pH4.0 and solvent consumption 100ml/20g raw material.

Key words: , enzymatic hydrolysis； fish oil； extraction； response surface methodology；

WU Xiang-Ting. Optimum Conditions for Emulsification Effect on Fish Oil Producing by Response Surface Methodology[J]. FOOD SCIENCE, 2006, 27(10): 279-282.

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Optimum Conditions for Emulsification Effect on Fish Oil Producing by Response Surface Methodology

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