A simple piece of glass equipment for deodorizing fish oil (sardine oil) by high vacuum distillation was designed and constructed. The equipment has a throughput of 450–500 ml/hr working at 140°C and at a constant pressure of 2×10 −2 mm Hg. It reduces the peroxide value and the cholesterol content of the oil and improves the flavor without affecting the EPA and DHA content.
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Dinamarca et al. (1990) studied this question.
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