Optimisation of urea complexation by box-behnken design

Chin, Yoong Fei and Jumat Salimon, and Mamot Said, (2010) Optimisation of urea complexation by box-behnken design. Sains Malaysiana, 39 (5). pp. 795-803. ISSN 0126-6039


Official URL: http://www.ukm.my/jsm/english_journals/vol39num5_2...


Urea complexation is a method favoured by researchers to separate fatty acids based on molecular structure. In this study, effects of urea amount, crystallisation temperature and crystallisation time on the final products of urea complexation were examined. Box-Behnken Design (BBD) was employed to study the significance of these factors and the optimum conditions for the technique were predicted and verified. Results showed that urea-to-polyunsaturated fatty acid (PUFA) mole ratio and crystallisation temperature were two significant variables for enrichment of PUFA in non-urea complexing fraction (NUCF). In a 17-point experimental design, percentage of saturated fatty acid (SFA) was reduced almost entirely from initial 4.49%, monounsaturated fatty acid (MUFA) reduced from 57.02% to 41.32%, while PUFA increased from 33.49% to 53.87% in NUCF. Optimum condition for maximum PUFA and minimum SFA and MUFA contents was predicted at urea-to-PUFA mole ratio of 20, crystallisation temperature of –20 oC and crystallisation time of 29.67 h.

Item Type:Article
Keywords:Box-Behnken design (BBD); optimisation; polyunsaturated fatty acid (PUFA); urea complexation
Journal:Sains Malaysiana
ID Code:7408
Deposited By: Mr Fazli Nafiah -
Deposited On:11 Aug 2014 07:46
Last Modified:14 Dec 2016 06:43

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