油脂在精炼过程中氧化稳定性的高精度控制方法研究

Study on High Precision Control Method of Oxidation Stability in Oil Refining

油脂的氧化稳定性是评价油脂精炼工艺的重要指标之一,在精炼过程中油脂的不饱和脂肪酸过低极易氧化,导致其营养成分遭到破坏,影响食物风味,危害人体健康。为了提高油脂质量,控制油脂在精炼过程中的氧化稳定性,本实验室通过对脱酸、脱色、脱臭过程中不同反应时间、温度以及药品的选用进行实验,测定酸值、磷含量、脱色率、定过氧化值的具体数据。从实验结果中得到脱酸脱胶过程中控制二乙醇胺用量在3%~4%之间时反应时间为60 min、反应温度为25℃,测定酸值在0.97~2.89mg/g、磷含量40~45 mg/kg。在脱色过程中当控制活性白土用量在20%时,脱色率为90.4%、温度在50℃时,脱色率为92.1%、反应时间控制在2 0min时,脱色率为89.8%。脱臭过程将蒸汽用量控制在50 k Pa时,氧化稳定性值为3.33 h、进油量达到27 m3/h时,氧化稳定性值为3.28 h、温度在240℃时,氧化稳定性值为3.26 h。为了最大程度地提高油脂的氧化稳定性,应严格控制油脂精炼过程中的各种反应条件,研究结果为油脂的精炼过程提供科学数据。

Lipid oxidation stability is one of the important evaluation index of oil refining technology,oil inthe refining process of unsaturated fatty acids too easily oxidized,resulting in destruction of nutrients,affecting the flavor of food,the harm to human health.In order to improve the oil quality,oil oxidationstability control during the refining process,the laboratory experiments on the deacidification,decolorization,deodorization process in different reaction time,temperature and drugs,to obtain thespecific data determination of phosphorus content,the decolorization rate of acid value,peroxide value.From the experimental results obtained in the reaction time and acid degumming process control twoethanol dosage in the range of3%~4%to60min,reaction temperature is25DEG C,determination ofacid value in0.97~2.89mg/g,P40~45mg/kg.In the bleaching process when the amount of active clay in20%,the decolorization rate was90.4%,the temperature at50DEG C,the decolorization rate was92.1%and the reaction time control in20min,the decolorization rate was89.8%.The deodorization processwill control steam at50kPa,the oxidation stability value of3.33h,oil reached27m3/h,oxidationstability value is3.28h,the temperature at240DEG C,oxidation stability value is3.26h,maximize theoxidative stability of fats and oils,the results provide scientific data for the oil refining process.