水代法制备核桃油过程中冷冻解冻破乳工艺的优化

Optimization of Freezing-thawing Demulsification during Aqueous Extracting Process of Walnut Oil

为考察冷冻温度、冷冻时间、解冻温度、解冻时间对水代法提取核桃油产生的乳状液的影响,在单因素基础上,通过正交试验对冷冻解冻破乳乳状液工艺进行优化。结果表明,冷冻解冻乳状液破乳的最佳工艺为:冷冻温度-20℃,冷冻时间10 h,解冻温度50℃,解冻时间15 min。在此条件下进行验证试验,乳状液破乳率高达93.27%。

The effects of freezing temperature,freezing time,thawing temperature and thawing time on the emulsion produced by aqueous extraction of walnut oil were investigated.On the basis of single factor,the process of frozen-thawed demulsifying emulsion was optimized by orthogonal test.The experimental results showed that the optimum demulsification process of frozen-thawed emulsion was as follows:freezing temperature-20℃,freezing time 10 h,thawing temperature 50℃and thawing time 15 min.Under these conditions,the demulsification rate of the emulsion reached 93.27%.