아임계수 가수분해를 통한 돈지로부터 지방산 생산의 최적화 = Optimization of Fatty Acids Production from Lard via Subcritical Water-Mediated Hydrolysis

다국어 초록 (Multilingual Abstract)

Response surface methodology (RSM) in combination with a 17-run central composite design (CCD) was applied to optimize the non-catalytic hydrolysis of lard using subcritical water to produce fatty acids (FA). The effects of three variables including temperature, molar ratio of water to oil and time, and their relationship on FA content were investigated. A quadratic regression model was employed to predict the FA contents. Optimum reaction conditions for maximizing the FA content were obtained as follows: reaction temperature of 288.5°C, molar ratio of water to oil of 39.5 and reaction time of 29.5 min. Under the optimum conditions, the predicted and experimentally obtained FA contents were 97.06% and 96.99%, respectively.

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