RT info:eu-repo/semantics/masterThesis
T1 Protein extraction from shrimp shells using ultrasound for the development of new foods.
A1 Obando Bonilla, Sofía Vanessa
A2 Universidad de Valladolid. Escuela Técnica Superior de Ingenierías Agrarias
K1 Ultrasound-assisted extraction (UAE)
K1 Protein recovery
K1 Shrimp by-products
K1 Sustainable extraction
K1 Cavitation
K1 3309 Tecnología de Los Alimentos
AB AbstractThis study explores ultrasound-assisted extraction (UAE) as an eco-friendly method to recover proteins from shrimp by-products like shells and heads, typically discarded. UAE uses water as a solvent, avoiding traditional harmful chemicals. Ultrasound waves induce cavitation, breaking cell structures to release proteins. The study assesses key parameters—time, temperature, and solvent-to-feed ratio—on protein yield and efficiency. UAE yielded 2.6% to 4.26% of raw material, higher than 2.4% from nonsonicated methods, yet only 19.9% of total protein content was extracted, suggesting incomplete protein release. UAE shows promise as a sustainable alternative, enhancing yields with reduced environmental impact. Further research should optimize parameters and explore complementary techniques for maximal protein recovery from shrimp waste.
YR 2024
FD 2024
LK https://uvadoc.uva.es/handle/10324/71000
UL https://uvadoc.uva.es/handle/10324/71000
LA eng
NO Departamento de Ingeniería Química y Tecnología del Medio Ambiente
DS UVaDOC
RD 03-mar-2025