Tính ứng dụng của nghiên cứu

Một phần của tài liệu TINH SẠCH DẦU CÁ TRA SỬ DỤNG PHƯƠNG PHÁP HẤP PHỤ KẾT HỢP SÓNG SIÊU ÂM (Trang 72 - 97)

(1) Giải quyết đƣợc vấn đề ô nhiễm môi trƣờng từ một lƣợng phụ phẩm rất lớn đƣợc thải ra hằng năm và giảm đƣợc chi phí xử lý, tiêu hủy phụ phẩm

62

TÀI LIỆU THAM KHẢO

[1] Abdus Sattar, JM DeMan, and JC Alexander. 1976. Effect of wavelength on light induced quality deterioration of edible oils and fats Canadian Institute of Food Science and Technology Journal, vol. 9, pp. 108-113.

[2] AD Rich. 1964. Some basic factors in the bleaching of fatty oils. Journal of the American Oil Chemists’ Society, vol. 41, pp. 315-321.

[3] AK Carvajal, R Mozuraityte, A Tsakiris, S Kallithraka, Y Kourkoutas, CM Cook, et al. 2016. Fish Oils: Production and Properties. in Encyclopedia of food and health, ed: Elsevier, pp. 693-698.

[4] Allen J St. Angelo, John Vercellotti, Tom Jacks, and Michael Legendre. 1996.

Lipid oxidation in foods. Critical Reviews in Food Science & Nutrition, vol. 36, pp. 175- 224.

[5] Ana Paula Badan Ribeiro, Ning Bei, Lireny A Guaraldo Gonçalves, José Carlos Cunha Petrus, and Luiz Antonio Viotto. 2008. The optimisation of soybean oil degumming on a pilot plant scale using a ceramic membrane. Journal of Food Engineering, vol. 87, pp. 514-521.

[6] C Borchani, Souhail Besbes, Ch Blecker, and Hamadi Attia. 2010. Chemical characteristics and oxidative stability of sesame seed, sesame paste, and olive oils.

[7] C Pagliero, N Ochoa, J Marchese, and M Mattea. 2001. Degumming of crude soybean oil by ultrafiltration using polymeric membranes. Journal of the American Oil Chemists' Society, vol. 78, pp. 793-796.

[8] Constantina Tzia, Virginia Giannou, Vasiliki Polychniatou, and Sofia Chanioti. 2015. 12 Fat and Oil Processing Technology," Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes, vol. 35, p. 381.

[9] Dan Su, Tianyu Xiao, Dongyan Gu, Yong Cao, Yuan Jin, Weinong Zhang, et al.. 2013. Ultrasonic bleaching of rapeseed oil: Effects of bleaching conditions and underlying mechanisms," Journal of food engineering, vol. 117, pp. 8-13.

63

[10] Daniel Swern. 1982. Bailey's industrial oil and fat products. [11] Edwin N Frankel. 2014. Lipid oxidation: Elsevier.

[12] EH Gruger. 1967. Fatty acid composition–In: Stansby ME Fish Oils. Their Chemistry, Technology, stability, Nutritional Properties, and Uses. Ed: The Avi Publishing Company, INC, Westport, Connecticut.

[13] Elahe Abedi, Mohammad Ali Sahari, Mohsen Barzegar, and Mohammad Hossein Azizi. 2015. Optimisation of soya bean oil bleaching by ultrasonic processing and investigate the physicochemical properties of bleached soya bean oil. International Journal of Food Science & Technology, vol. 50, pp. 857-863.

[14] Elena Orban, Teresina Nevigato, Gabriella Di Lena, Maurizio Masci, Irene Casini, Loretta Gambelli, et al.. 2008. New trends in the seafood market. Sutchi catfish (Pangasius hypophthalmus) fillets from Vietnam: Nutritional quality and safety aspects. Food Chemistry, vol. 110, pp. 383-389.

[15] F Chemat, I Grondin, P Costes, L Moutoussamy, A Shum Cheong Sing, and J Smadja. 2004. High power ultrasound effects on lipid oxidation of refined sunflower oil. Ultrasonics Sonochemistry, vol. 11, pp. 281-285.

[16] F Galhardo, C Dayton, H Autino, M Odone, V Imoda, and A Lascano, "Desgomado Enzimático de Aceites de Vegetales," Grasas Aceites, vol. 79, pp. 204-212, 2010.

[17] Fereidoon Shahidi. 2005. Bailey’s Industrial Oil and Fat Products, 6 V olume Set. Ed: Wiley Hoboken.

[18] Fereidoon Shahidi. 2005. Bailey's industrial oil and fat products vol. 1. John Wiley & Sons New Jersey.

[19] FK Bangash and H Khattak. 2006. Effect of Deep Fat Frying on Physico-Chemical Properties of Silybum. Jour. Chem. Soc. Pak. Vol, vol. 28, p. 121.

[20] FVK Young. 1986. The Chemical and Physical Properties of Crude Fish Oils. International Association of Fish Meal Manufacturers, pp. 1-18.

64

[21] G Kaynak, M Ersoz, and H Kara. 2004. Investigation of the properties of oil at the bleaching unit of an oil refinery. Journal of Colloid and Interface Science, vol. 280, pp. 131-138.

[22] Hari Eko Irianto. 1992. Fish oil: refining, stability and its use in canned fish for the Indonesian market: a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Process and Product Development at Massey University, New Zealand. Massey University.

[23] Hüseyin Topallar. 1998. The Adsorption Isotherms of the Bleaching of Sun ower- Seed Oil. Turkish Journal of Chemistry, vol. 22, pp. 143-148.

[24] Jane Mara Block and Daniel Barrera-Arellano. 2009. Temas selectos en aceites y grasas: volumen 1-procesamiento. E. Blucher.

[25] Ji-Guo Yang, Yong-Hua Wang, Bo Yang, Geoffrey Mainda, and Yong Guo. 2006.

Degumming of vegetable oil by a new microbial lipase. Food Technology & Biotechnology, vol. 44. (adsbygoogle = window.adsbygoogle || []).push({});

[26] Joaquín Velasco and Carmen Dobarganes. 2002. Oxidative stability of virgin olive oil. European Journal of Lipid Science and Technology, vol. 104, pp. 661-676.

[27] Katalin Kővári. 2004. Recent developments, new trends in seed crushing and oil refining. Oléagineux, Corps gras, Lipides, vol. 11, pp. 381-387.

[28] Lam T Phan, Tam M Bui, Thuy TT Nguyen, Geoff J Gooley, Brett A Ingram, Hao V Nguyen, et al.. 2009. Current status of farming practices of striped catfish, Pangasianodon hypophthalmus in the Mekong Delta, Vietnam. Aquaculture, vol. 296, pp. 227-236.

[29] Lawrence E Stout, Donald F Chamberlain, and James M McKelvey. 1949. Factors influencing vegetable oil bleaching by adsorption. Journal of the American Oil Chemists’ Society, vol. 26, pp. 120-126.

[30] Lê Ngọc Tú, Bùi Đức Hợi, Lƣu Duẫn, Ngô Hữu Hợp, Đặng Thị Thu, và Nguyễn Trọng Cẩn. 2001. Hoá học thực phẩm. Nhà xuất bản khoa học và kỹ thuật, Hà Nội.

65

[31] Lê Thị Thanh Xuân, Nguyễn Thị Hồng Hạnh, Hồ Sơn Lâm, và Cù Thành Sơn. 2018. Khảo sát thành phần omega-3, 6, 9 ly trích từ cá tra ở đồng bằng sông Cửu Long, Việt Nam. Tạp chí Công Thƣơng.

[32] Lê Văn Việt Mẫn, Lại Quốc Đạt, Tôn Nữ Minh Nguyệt, and Trần Thị Thu Trà. 2011. Công nghệ chế biến thực phẩm. Đại học quốc gia TP Hồ Chí Minh trƣờng Đại học Bách Khoa.

[33] Mariana Lara Menegazzo, Maria Eugenia Petenuci, and Gustavo Graciano Fonseca. 2014. Production and characterization of crude and refined oils obtained from the co- products of Nile tilapia and hybrid sorubim processing. Food chemistry, vol. 157, pp. 100- 104.

[34] Maurice E Stansby. 1969. Nutritional properties of fish oils. World Review of Nutrition and Dietetics, vol. 11, pp. 46-105.

[35] Mauricio L Monte, Micheli L Monte, Ricardo S Pohndorf, Valéria T Crexi, and Luiz AA Pinto. 2015. Bleaching with blends of bleaching earth and activated carbon reduces color and oxidation products of carp oil. European journal of lipid science and technology, vol. 117, pp. 829-836.

[36] Mia Srimiati, Clara M Kusharto, Ikeu Tanziha, and Sugeng Hari Suseno. 2015.

Effect of different bleaching temperatures on the quality of refined catfish (Clarias gariepinus) oil. Procedia Food Science, vol. 3, pp. 223-230.

[37] Ming-Hong Ma and Chun-I Lin. 2004. Adsorption kinetics of β-carotene from soy oil using regenerated clay. Separation and Purification Technology, vol. 39, pp. 201-209. [38] Narayana Balagopala Kaimal Thengumpillil, Rajamma Ongole, and Satya Bhaskar Potula. 2004. Process for the preparation of rice bran oil low in phosphorous content. Ed: Google Patents.

[39] Nguyễn Thị Luyến và Đỗ Minh Phụng. 1996. Chế biến tổng hợp thủy sản, Tập 2, Công nghệ chế biến bột cá – dầu cá: Trƣờng Đại Học Thủy Sản, Nha Trang.

[40] Nguyễn Văn Thƣờng. 2007. Khảo sát thành phần loài cá trơn họ pangasiidae ở đồng bằng sông Cửu Long. Đại học Cần Thơ.

66

[41] Otto Eckart and Anton Wirzmüller. 1929. Die Bleicherde: ihre Gewinnung und Verwendung: Serger & Hempel.

[42] Pham Thi Hoan and Trinh Khanh Son. 2018. Tra Catfish Oil Production: Phospholipid Removal Using Citric Acid and Bleaching Using Activated Carbon. In 2018 4th International Conference on Green Technology and Sustainable Development (GTSD), pp. 528-532.

[43] Phạm Văn Khánh, "Kỹ thuật nuôi cá tra và ba sa trong bè," ed, 2009.

[44] Pornpisanu Thammapat, Patcharin Raviyan, and Sirithon Siriamornpun, "Proximate and fatty acids composition of the muscles and viscera of Asian catfish (Pangasius bocourti)," Food Chemistry, vol. 122, pp. 223-227, 2010.

[45] R Fahn. 1973. Einfluß der Struktur und der Morphologie von Bleicherden auf die Bleichwirkung bei Ölen und Fetten. Fette, Seifen, Anstrichmittel, vol. 75, pp. 77-82.

[46] Ravigadevi Sambanthamurthi, Kalyana Sundram, and Yew-Ai Tan. 2000.

Chemistry and biochemistry of palm oil. Progress in lipid research, vol. 39, pp. 507-558. [47] RG Ackman. 1982. Fatty acid composition of fish oils. Nutritional evaluation of long-chain fatty acids in fish oil, pp. 25-88.

[48] Richard D O'brien. 2008. Fats and oils: formulating and processing for applications: CRC press.

[49] Rosemar Antoniassi, Walter Esteves, and Antonio José de Almeida Meirelles. 1998. Pretreatment of corn oil for physical refining. Journal of the American Oil Chemists' Society, vol. 75, pp. 1411-1415.

[50] Roya Abbasi, Maryam Gharachorloo, Mehrdad Ghavami, Hamid Mahmood‐ Fashandi, and Amin Mousavi Khaneghah. 2017. The effect of ultrasonic waves in bleaching of olive and sunflower oils and comparison with conventional bleaching. Journal of food processing and preservation, vol. 41, p. e13079.

[51] Sara Asgari, Mohammad Ali Sahari, and Mohsen Barzegar. 2017. Practical modeling and optimization of ultrasound-assisted bleaching of olive oil using hybrid

67

artificial neural network-genetic algorithm technique. Computers and Electronics in Agriculture, vol. 140, pp. 422-432. (adsbygoogle = window.adsbygoogle || []).push({});

[52] Sara Asgari, Mohammad Ali Sahari, and Mohsen Barzegar. 2018. Ultrasound- assisted bleaching of olive oil: Kinetics, isotherms and thermodynamics. Journal of Food Engineering, vol. 224, pp. 37-44.

[53] Sh Mardani, M Ghavami, A Heidary-Nasab, and M Gharachorloo. 2016. The Effects of Degumming and Neutralization on the Quality of Crude Sunflower and Soyabean Oils. Journal of Food Biosciences and Technology, vol. 6, pp. 47-52.

[54] Shahidi, Fereidoon, Spurvey, And Sharon A. 1996. Oxidative stability of fresh and heatprocessed dark and light muscles of mackerel (Scomber scombrus). Journal of Food Lipids, vol. 3, pp. 13-25.

[55] Simone M Silva, Klicia A Sampaio, Roberta Ceriani, Roland Verhé, Christian Stevens, Wim De Greyt, et al.. 2014. Effect of type of bleaching earth on the final color of refined palm oil. LWT-Food Science and Technology, vol. 59, pp. 1258-1264.

[56] Sook-Chin Chew, Chin-Ping Tan, Kamariah Long, and Kar-Lin Nyam. 2016. Effect of chemical refining on the quality of kenaf (Hibiscus cannabinus) seed oil. Industrial Crops and Products, vol. 89, pp. 59-65.

[57] Subramaniam Sathivel, Witoon Prinyawiwatkul, Casey C Grimm, Joan M King, and Steven Lloyd. 2002. FA composition of crude oil recovered from catfish viscera. Journal of the American Oil Chemists' Society, vol. 79, pp. 989-992.

[58] T Gutfinger and A Letan. 1978. Pretreatment of soybean oil for physical refining: Evaluation of efficiency of various adsorbents in removing phospholipids and pigments. Journal of the American Oil Chemists’ Society, vol. 55, pp. 856-859, 1978.

[59] Trần Thanh Trúc. 2005. Giáo trình công nghệ chế biến dầu mở thực phẩm.

[60] Trần Minh Phú, Trần Thủy Tiên, Nguyễn Lê Anh Đào, and Trần Thị Thanh Hiền. 2014. Đánh giá chất lượng cá tra (Pangasianodon hypophthalmus) thương phẩm ở các khu vực nuôi khác nhau. Tạp chí Khoa học Trƣờng đại học Cần Thơ.

68

[61] U Hofmann and H Haacke. 1961. Ber. dtsch. Keram. Ges, vol. 38, p. 201.

[62] Véronique Fournier, Frédéric Destaillats, Pierre Juanéda, Fabiola Dionisi, Pierre Lambelet, Jean‐ Louis Sébédio, et al.. 2006. Thermal degradation of longchain polyunsaturated fatty acids during deodorization of fish oil. European Journal of Lipid Science and Technology, vol. 108, pp. 33-42.

[63] Vineet Katiyar and Sattar Husain. 2010. Treatment with 1-butanol in reclamation of used oils. Oriental Journal of Chemistry, vol. 26, p. 1219.

[64] Vinod K Garg, Moirangthem Amita, Rakesh Kumar, and Renuka Gupta. 2004.

Basic dye (methylene blue) removal from simulated wastewater by adsorption using Indian Rosewood sawdust: a timber industry waste. Dyes and pigments, vol. 63, pp. 243-250, 2004.

[65] W Zschau. 1987. 80 years activated bleaching earth. Lipid/Fett, vol. 89, pp. 184- 189.

[66] W Zschau. 1982. Versuche zur Optimierung der Raffination von Palmöl. Fette, Seifen, Anstrichmittel, vol. 84, pp. 493-498.

[67] W. Jahouach-Rabai, M. Trabelsi, V. Van Hoed, A. Adams, R. Verhe, N. De Kimpe, et al.. 2008. "Influence of bleaching by ultrasound on fatty acids and minor compounds of olive oil. Qualitative and quantitative analysis of volatile compounds (by SPME coupled to GC/MS). Ultrason Sonochem, vol. 15, pp. 590-7, Apr 2008.

[68] Werner Zschau. 2001. Bleaching of edible fats and oils. European Journal of Lipid Science and Technology, vol. 103, pp. 505-551.

[69] WU Zhansheng, LI Chun, Sun Xifang, XU Xiaolin, DAI Bin, and ZHAO Hongsheng. 2006. Characterization, acid activation and bleaching performance of bentonite from Xinjiang. Chinese Journal of Chemical Engineering, vol. 14, pp. 253-258. [70] Yuksel Bayrak. 2003. Adsorption isotherms in bleaching hazelnut oil. Journal of the American Oil Chemists' Society, vol. 80, pp. 1143-1146.

PHỤ LỤC

Phụ lục 1 - Xây dựng đƣờng chuẩn Phosphorus

Mẫu Hàm lượng phosphorus

(mg/kg) Mật độ quang OD 1 0 0 2 0.05 0.0387 3 0.08 0.0623 4 0.1 0.0793 5 0.15 0.121  Đƣờng chuẩn phosphorus Phụ lục 2 – Kết quả xử lý ANOVA

Ảnh hƣởng của tỷ lệ bentonite và nhiệt độ đến chất lƣợng dầu trong quá trình tẩy trắng theo mẻ kết hợp với sử dụng sóng siêu âm

OD y = 0.8069x - 0.0011 R² = 0.997 -0.02 0 0.02 0.04 0.06 0.08 0.1 0.12 0.14 0 0.1 0.2 Độ hấp thu (ABS), 400nm Nồng độ phosphorus (mg/kg) Đƣờng chuẩn phosphorus

L* a* b* L*

Ảnh hƣởng của tỷ lệ bentonite trong quá trình tẩy trắng ở nhiệt độ 800 C có kết hợp với sóng siêu âm

Ảnh hƣởng của thời gian đến chất lƣợng của dầu trong quá trình tẩy trắng kết hợp với sóng siêu âm ở 80C, tỷ lệ bentonite là 0.5%

OD (adsbygoogle = window.adsbygoogle || []).push({});

Sự thay đổi chất lƣợng dầu cá tra qua các giai đoạn của quá trình tinh luyện FFA

Tỉ trọng

Phụ lục 3

Một phần của tài liệu TINH SẠCH DẦU CÁ TRA SỬ DỤNG PHƯƠNG PHÁP HẤP PHỤ KẾT HỢP SÓNG SIÊU ÂM (Trang 72 - 97)