Abstract
This study proposed a new infrared-based oil extraction technique and investigated the applicability of this method for the recovery of oil from the viscera of common carp (Cyprinus carpio var. communis) at pilot-scales. An optimization attempt was performed to understand the effects of independent process parameters of this novel valorization approach, i.e., input power (130–250 W), temperature (50–70 °C), and the radiation distance (1–30 cm), on oil yield (OY), viscosity, thiobarbituric acid (TBA), free fatty acid (FFA), and peroxide value (PV) using the response surface methodology. The optimal extraction conditions were found to be the input power of 168.3 W, the temperature of 70 °C, and a distance of 6.08 cm. OY, viscosity, TBA, FFA, and PV at these processing conditions are expected to be 23.73%, 3.04 Pa.s, 1.55 mg malonaldehyde/kg oil, 0.675%, and 2.83 meq/kg oil, respectively. Besides, statistical results showed reduced cubic and quadratic models were well-fitted on the experimental data to predict PV and OY, respectively. The proposed valorization technique has a good potential for industrial adaptation considering the simplicity of the technology, ease of process control, and the possibility of enhancing the fish oil quality and quantity.
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