scholarly journals Improving the Quality of Sardine Fish Oil by Degumming Using Sodium Cholride Solution

2017 ◽  
Vol 20 (1) ◽  
pp. 199
Author(s):  
Dian Prima Christiani Hulu ◽  
Sugeng Heri Suseno ◽  
Uju Uju
Keyword(s):  
Fatty Acid ◽  
Sodium Chloride ◽  
Fish Oil ◽  
Chloride Solution ◽  
Sodium Chloride Solution ◽  
Total Oxidation ◽  
Long Time ◽  
Degumming Process ◽  
Alkali Neutralization

The quality of fish oil is determined by some parameters such as primary and secondary grade oxidation, fatty acid profile and physical qualities which include viscosity, density, color and clarity. Sardine fish oil by-products of fish meal processing can be a source of polyunsaturated fatty acids (PUFAs), particularly<br />eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Degumming is one of steps that can be carried out to improve the quality of sardine fish oil. The processing will help to reduce oxidation and eliminate the impurity of the oil that influence the quality of fish oil. The purpose of this study was to determine the effect of sodium chloride solution degumming on the quality of sardine fish oil to fulfill International Fish Oil Standard (IFOS). Fish oil purification was done by degumming of 5% H2O,  followed<br />by sodium chloride solution with ratio of fish oil and sodium chloride solution were 1:1; 1:3, and 1:5. The sodium chloride solution concentrations of 5% and 8% for 20, 30 and 40 minutes. The next steps after degumming process were followed by alkali neutralization and bleached by absorbent. The best treatment<br />was at  concentration of 5%  sodium chloride solution, ratio fish oil with sodium chloride solution 1:1 on a long time degumming processed 20 minutes. The best quality of fish oil, according to IFOS, was resulted from the treatments combination of free fatty acid 0.21±0.00%, peroxide value 0.43±0.06 mEq/kg, anisidin <br />value 2.22±0.04 mEq/kg and total oxidation 3.11±0.14  mEq/kg.<br /><br />

Effect of sodium chloride solution on quality of 3D-printed samples molded using wheat starch gel

2021 ◽  
pp. 107197
Author(s):  
Luyao Zheng ◽  
Aiqing Ren ◽  
Rui Liu ◽  
Yanan Xing ◽  
Xiuzhu Yu ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Chloride Solution ◽  
Sodium Chloride Solution ◽  
Wheat Starch ◽  
Starch Gel ◽  
3D Printed

scholarly journals Purification of Sardine Fish Oil Through Degumming and Neutralization

2017 ◽  
Vol 20 (1) ◽  
pp. 143 ◽  
Author(s):  
Stephanie Bija ◽  
Sugeng Heri Suseno ◽  
Uju Uju
Keyword(s):  
Heavy Metal ◽  
Fatty Acid ◽  
Free Fatty Acid ◽  
Fish Oil ◽  
Palmitic Acid ◽  
Total Oxidation ◽  
Purification Method ◽  
Neutralization Process

The quality of sardine fish oil can be improved by purification method through the step of degumming and neutralization. The aimed of this this study was analysis characteristic of crude sardin fish oil and determined the best method of purification. Degumming was carried out using 30% water and salt at concentration 5%, 8%, 10% b/v. Neutralization process using  NaOH with 16°Be and bleaching using 5% Magnesol XL. All step of refining was done at 50°C, 60°C, 70°C, and 80°C. The result of analysis showed that sardine crude fish oil had 24.86% of palmitic acid as the highest fatty acid, heavy metal was not detected,<br />dencity was 0.92 g/cm3 and viscocity was 51 cPs. The best treatment of purification method was degumming using 5% NaCl at 50°C with rendement 65.37±0.72%; free fatty acid (FFA) 0.38±0.03%; peroxide (PV) 1.07±0.12 mEq/kg; anisidine (p-AnV) 15.18±0.16 mEq/kg; total oxidation value (TOTOX) 17.31±0.39 mEq/kg; and clarity was 75.09± 1.20%.<br /><br />

scholarly journals Refining of Mackerel Fish Oil from Fish Meal Processing Byproduct with Alkali Neutralization

2015 ◽  
Vol 17 (3) ◽  
pp. 206
Author(s):  
I Wayan Kukuh Feryana ◽  
Sugeng Heri Suseno ◽  
Nurjanah -
Keyword(s):  
Fatty Acid ◽  
Fish Oil ◽  
Fish Meal ◽  
Acid Value ◽  
Scomber Japonicus ◽  
Oil Oxidation ◽  
Total Oxidation ◽  
Anisidine Value ◽  
Alkali Neutralization ◽  
Oxidation Parameters

Fish oil neutralization with alkali was a common refining technique used to separate impurities and decrease oil oxidation parameters value. The purpose of this study were to analyze oxidation parameters and determine the best NaOH concentration treatment. The best NaOH concentration to neutralize mackerel fishmeal processing byproduct (Scomber japonicus) oil was 24oBe (17.87% NaOH) with 56.33±1.15% yield; peroxide value (PV) 5.60±0.42 meq/kg; p-Anisidine value (AnV) 14.31±0.15 meq/kg; percentage of free fatty acid (%FFA) 2.16±0.25%; acid value (AV) 4.30±0.49 mg KOH/kg and total oxidation value (TOTOX) 25.53±0.71 meq/kg.<br />Keywords: fish oil, mackerel, neutralization

scholarly journals The use of Robinia pseudoacacia L fruit extract as a green corrosion inhibitor in the protection of copper-based objects

2021 ◽  
Vol 9 (1) ◽  
Author(s):  
Vahid Pourzarghan ◽  
Bahman Fazeli-Nasab
Keyword(s):  
Sodium Chloride ◽  
Corrosion Inhibition ◽  
Aqueous Extract ◽  
Chloride Solution ◽  
Sodium Chloride Solution ◽  
Control Sample ◽  
Fruit Extract ◽  
Bronze Alloy ◽  
Sem Images ◽  
Green Inhibitor

AbstractThe most important inhibitors used in bronze disease are BTA and AMT. While these inhibitors control corrosion, they are toxic and cancerous. In this study, the acacia fruit extract (200 ppm to 1800 ppm) was used to the prevention of corrosion inhibition of bronze alloy in corrosive sodium chloride solution 0.5 M, for 4 weeks consecutively. The Bronze alloy used in this research, was made based on the same percentage as the ancient alloys (Cu-10Sn). IE% was used to obtain the inhibitory efficiency percentage and Rp can be calculated from the resistance of polarization. SEM–EDX was used to evaluate the surfaces of alloy as well as inhibitory. The experiment was conducted in split plot design in time based on the RCD in four replications. ANOVA was performed and comparison of means square using Duncan's multiple range test at one percent probability level. The highest rate of corrosion inhibition (93.5%) was obtained at a concentration of 1800 ppm with an increase in the concentration of the extract, corrosion inhibition also increased, i.e., more bronze was prevented from burning. Also, the highest corrosion inhibitory activity of Acacia extract (79.66) was in the second week and with increasing duration, this effect has decreased. EDX analysis of the control sample matrix showed that the amount of chlorine was 8.47%wt, while in the presence of corrosive sodium chloride solution, after 4 weeks, the amount of chlorine detected was 3.20%wt. According to the morphology (needle and rhombus) of these corrosion products based on the SEM images, it can be said, they are the type of atacamite and paratacamite. They have caused bronze disease in historical bronze works. The green inhibitor of Acacia fruit aqueous extract can play an effective role in inhibiting corrosion of bronze, but at higher concentrations, it became fungal, which can reduce the role of Acacia fruit aqueous extract and even ineffective. To get better performance of green inhibitors, more tests need to be done to improve and optimize.

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