Effect of Vinegar on Extraction Rate of Fish Bone Calcium
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Abstract:
The extraction of fish bone calcium by vinegar was studied under the atmospheric pressure and high pressure. The results showed that the best acetic acid concentration and the ratio of the fish bone to vinegar solution were 0.9 mol/L and 1:20, respectively, for the extraction either under the atmospheric pressure or the high pressure. For extraction under the atmospheric pressure, the optimum extraction time and temperature were 60 min and 60 ℃, respectively. For that under the high pressure, the best extraction time was 45 min.
