FN Archimer Export Format
PT J
TI Optimisation of liquor yield during the hydraulic pressing of sardine (Sardina pilchardus) discards
BT 
AF PEREZ-GALVEZ, Raul
   CHOPIN, Christine
   MASTAIL, Max
   RAGON, Jean-Yves
   GUADIX, Antonio
   BERGE, Jean-Pascal
AS 1:1;2:1;3:1;4:1;5:2;6:1;
FF 1:;2:PDG-DOP-DCN-STAM;3:PDG-DOP-DCN-SGCN-STLNA;4:PDG-DOP-DCN-STAM;5:;6:PDG-DOP-DCN-STAM;
C1 IFREMER, Ctr Nantes, Dept Sci & Tech Alimentaires Marines, F-44311 Nantes 03, France.
   Univ Granada, Dept Ingn Quim, E-18071 Granada, Spain.
C2 IFREMER, FRANCE
   UNIV GRANADA, SPAIN
SI NANTES
SE PDG-DOP-DCN-STAM
   PDG-DOP-DCN-SGCN-STLNA
IN WOS Ifremer jusqu'en 2018
   copubli-europe
IF 2.313
TC 13
UR https://archimer.ifremer.fr/doc/2009/publication-7415.pdf
LA English
DT Article
DE ;Multiobjective optimisation;Response surface methodology;Hydraulic pressing;Fish discards;Sardine
AB Fresh sardine (employed as discard model species) was pressed with a hydraulic press in order to obtain a partially dewatered cake (whose volume represents between 55% and 60% of the initial Volume of raw material) and a 3-phase press liquor comprising an aqueous fraction, an oil fraction and a variable amount of suspended solids. Pressing conditions, such as final pressure to which the sardine was subjected, compression speed, number of pressing stages and time of relaxation between two consecutive pressing stages, were optimised by means of a statistically designed experiment. The goal of the optimisation problem was to achieve maximal yield of press liquor with a minimum load of suspended solids. The Suspended solid content in the press liquor Must be kept to a minimum in order to facilitate any further treatment by operations such as membrane filtration. The conflict between these two objectives suggested employing a multiobjective optimisation technique. A Pareto Front was generated in order to find a set of solutions which satisfied both objectives to an adequate degree. (C) 2009 Elsevier Ltd. All rights reserved.
PY 2009
PD JUN
SO Journal of Food Engineering
SN 0260-8774
PU Elsevier
VL 93
IS 1
UT 000265133700010
BP 66
EP 71
DI 10.1016/j.jfoodeng.2008.12.031
ID 7415
ER

EF