蒸煮对餐饮垃圾油脂分离的影响

Effect of Boiling on Grease Separation from Food Residue

采用蒸煮-重力法油脂分离技术,对影响餐饮垃圾油脂分离的主要因素蒸煮时间和蒸煮温度进行了实验研究。结果表明:蒸煮可以大幅度提高餐饮垃圾中上浮油的含量,有助于提高油脂分离效率。蒸煮时间一定时,蒸煮初期上浮油的含量随着温度的上升先增加后减小,当温度超过70℃时,继续升温加热,上浮油的含量又开始增加,100℃时为最大;蒸煮温度一定时,上浮油的量随着时间的增加先减小后增加,在40min时达到最大值,故100℃、加热40min时油脂分离效果最佳。

Using boiling-gravity grease separation technology, main influencing factors in separation of grease from food residue, such as boiling time and boiling temperature were studied. The results showed that boiling could observably increase content of floating grease which was helpful to raise grease separation efficiency. During certain boiling time, amount of floating grease increased at first and then decreased with temperature increased. When temperature exceeded 70 ℃, the amount of floating grease began to increase again with temperature increased, and reached maximum value at 100℃. When boiling temperature kept unchangeable, amount of floating grease decreased firstly and then increased with boiling time increased, and the extremum appeared when the waste was boiling for 40 minutes. Hence, on condition that boiling temperature was 100 ℃, boiling time was 40 minutes, separation efficiency of grease from food residue was optimal.