期刊论文

中文

粮食与油脂

1008-9578

2016

29

9

42-46

10.3969/j.issn.1008-9578.2016.09.011

本校为第一机构

在对催化剂的种类、反应时间、反应温度、催化剂添加量和甘油添加量5个影响因素考察的基础上,根据中心组合试验原理设计了试验,并以响应面法优化高酸值米糠油的脱酸工艺。结果表明,酯化脱酸的最佳方案为反应时间4 h、反应温度215℃、甘油添加量为理论甘油的115%、催化剂添加量为0.3%,在此条件下的理论脱酸率可达90.95%,实际脱酸率可达91.81%,其中谷维素保留率为30.23%。以上结果表明,该工艺条件可靠,具有可行性和参考价值。

Five factors, including catalyst, reaction time, reaction temperature, catalyst dosage and glycerol addition amount, were investigated by single factor experiment. Based on the results and Central-Composite Design principle, the experiment was designed and responsejsurface method was used to optimize the deacidification process. The results indicated that the optimized parameters for esterification deacidification by chemical method were reaction time 4 h, reaction temperature 215 ~2, catalyst dosage 0.3%, glycerol addition amount 115% of theoretical glycerol. The predicted and experimental ra...