餐饮业废油脂皂化工艺的探索

Study on saponification technology of waste edible oil from catering trade

研究了废油脂的皂化方法和皂化机理。通过红外光谱分析废油脂皂化样品 ,对皂化度的影响因素进行了讨论。摸索出最佳皂化工艺条件 :皂化时间 4h ,皂化温度 10 0℃ ,碱液用量 (NaOH与废油脂的质量比 ) 1∶2 ,皂化用NaOH碱液浓度为 30 %。

This paper studies the saponification method and mechanism of waste edible oil, analyses waste edible oil saponification sample through infrared spectrum, and discusses the influencing factors of saponification degree. The optimum technical conditions for saponification are: the saponification time: 4 h, the saponification temperature: 100 ℃ , the ratio of alkali consumed and the waste edible oil's quality: 1∶2, and the density of sodium hydroxide: 30%.