Asaad Al – Hilphy(1), Sabah Al – Shatty(1)*, and Atheer Al – Mtury (1)
(1) Department of Food Science, Collage of Agriculture, University of Basrah, Basrah-Iraq.
(*Corresponding author: Dr. Sabah M. H. Al – Shatty. E-Mail: sabahalshatty@gmail.com).
Received: 3/08/2021 Accepted: 3/10/2021
Abstract:
The research aimed to determine the physical properties of Common carp (Cyprinus carpio L.) oil extracted by an infrared device and locally manufactured and to improve its properties by determining the optimal conditions for extraction and obtaining mathematical models that describe them accurately. These physical characteristics included the refractive index, density, specific gravity and viscosity. The results showed that the lowest and predicted practical values for the above characteristics were 1.4565, 1.4661, 0.892, 0.89, 0.78, 0.78, 2.99 and 3.25, respectively. The results of the statistical analysis showed the presence of a significant effect (P <0.05) of temperature, power, distance and interference between them. The results showed that the ideal conditions for improving the physical properties of infrared fish waste oil are: temperature 66.14 ° C, power 215.94 W, and distance 20.02 cm.
Keywords: Carp (Cyprinus carpio) viscera, Infrared radiation , Density, Viscosity and refractive index.
Full paper in Arabic: pdf