| 학회 |
한국화학공학회 |
| 학술대회 |
2010년 가을 (10/21 ~ 10/22, 대전컨벤션센터) |
| 권호 |
16권 2호, p.1460 |
| 발표분야 |
분리기술 |
| 제목 |
Off-flavors removal from marine fish oil using a continuous countercurrent process with supercritical carbon dioxide |
| 초록 |
The study was performed for quality improvement of marine fish oil by removing off-flavors and decolorization using a continuous countercurrent process with supercritical carbon dioxide (SCO2) and adsorption material. The experiment was carried out in a continuous countercurrent column at different temperatures (30- 55ºC), pressures (8-10 MPa) and 25gadsorption column to optimize the off-flavors removal from fish oil. The height and internal diameter of countercurrent column were 920 and 21 mm, 200 and 10 mm, respectively. The column were packed with ceramic roll (10 mm height and 6 mm i.d.) and activated carbon. The CO2 flow rate measured by a dry gas meter was 22.6 g/min. The volatile organic compounds (VOCs) of original and SCO2 treated fish oil were analyzed by GC-MS. The highest off-flavors and decolorization were removed by continuous countercurrent process with SCO2 and activated carbon from marine fish oil at temperature of 30ºC and pressure of 8 MPa. The quality of marine fish oil obtained after continuous countercurrent process with SCO2 and adsorption material were improved by reducing the off-flavors and decolorization of fish oil. |
| 저자 |
권경태, 전병수
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| 소속 |
부경대 |
| 키워드 |
Off-flavor removal; Countercurrent process; Volatile organic compounds (VOC’s)
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| E-Mail |
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| 원문파일 |
초록 보기 |
