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Iranian Journal of Chemistry and Chemical Engineering، جلد ۴۰، شماره ۳، صفحات ۸۱۵-۸۳۱
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عنوان انگلیسی Parameters Optimization of Ultrasound-Assisted Deodorization of Sheep Tail Fat Using Response Surface Technique
چکیده انگلیسی مقاله Sheep tail fat is a common frying oil in Iran due to its good flavor and stability. Deodorization is a high-temperature vacuum purification process for removing the volatile compounds from the edible fats and oils. In this paper, the effects of temperature, time, and ultrasound power on the quality attributes of sheep tail fat during the deodorization process were studied using response surface methodology. Variations of the acid value, peroxide value, iodine value, and saponification value, as well as extinction coefficient, were investigated. The best equations were created for the responses of acid value (R2 = 0.9143, p < 0.0001), peroxide value (R2 = 0.9862, p < 0.0001), iodine value (R2 = 0.9670, p < 0.0001), refractive index (R2 = 0.9816, p < 0.0001), saponification value (R2 = 0.9345, p < 0.0001) and extinction coefficient (R2 = 0.9562, p < 0.0001). Finally, the temperature of 200 ºC, the processing time of 80 min, and the ultrasound power of 307 W were recommended for the optimal conditions of sheep tail fat ultrasound-assisted deodorization.
کلیدواژه‌های انگلیسی مقاله Edible Fats,Extinction coefficient,Free Fatty Acids,Peroxide Value,Ultrasound Power
نویسندگان مقاله Asiye Doosti |
Department of Biosystems Engineering, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, I.R. IRAN

Kazem Jafarinaimi |
Department of Biosystems Engineering, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, I.R. IRAN

Mohammad Balvardi |
Department of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, I.R. IRAN

Hamid Mortezapour |
Department of Biosystems Engineering, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, I.R. IRAN

نشانی اینترنتی https://ijcce.ac.ir/article_38998_3ed4ddc6429d916487cf8081160b6e25.pdf
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