摘要
将食用纯碱用于高酸值压榨花生油的精炼过程,用以降低酸值,研究了反应温度、超碱量、碱液质量分数、搅拌时间对脱酸的影响,得到最佳精炼条件为：反应温度20-30℃,超碱量不超过理论值的50%,碱液质量分数20%-25%,搅拌时间20-25 min。
The sodium carbonate was used in the process of refining to reduce the acid value of peanut oil with high acid value. The effects of reaction temperature, exceeding alkali dosage, mass fraction of lye solution and stirring time on the deacidification were studied. The results showed that the optimal refining conditions were obtained as follows： reaction temperature 20 -30℃, exceeding alkali dosage 50% less than the theoretical value, mass fraction of lye solution 20% -25% and stirring time 20-25 min.
出处
《中国油脂》
CAS
CSCD
北大核心
2015年第1期13-15,共3页
China Oils and Fats
关键词
纯碱
酸值
花生油
精炼
sodium carbonate
acid value
peanut oil
refining
