摘要
以菜籽油脚为研究对象,通过乙酰化改性改善菜籽油脚的流动特性,选取乙酸酐加入量,反应时间,反应温度为影响因素,研究了乙酰化改性对菜籽油脚黏度的影响。研究表明通过乙酰化改性可以有效地改善菜籽油脚黏度,其适宜条件为:乙酸酐加入量为8%,反应时间为20 min,反应温度为40℃。在此条件下,乙酰化改性可有效地改善菜籽油脚的黏度。
Take rapeseed oil sediment as raw material and use acetylation to strengthen its flow characteristic.The effects of the acetic anhydride dosago,acetylation time and temperature were studied.The result showed the suitable conditions was：acetic anhydride dosago 8%,acetylation time 20 min,and acetylation temperature 40℃.In these conditions,the viscosity of rapeseed oil residue had a significant reduction.
出处
《食品工业》
CAS
北大核心
2016年第1期158-159,共2页
The Food Industry
关键词
菜籽油脚
乙酰化
黏度
rapeseed oil sediment
acetylation
viscosity
