基于响应面分析法优化冷榨花生油酸法脱胶工艺

Optimization of oleic acid degumming process for cold pressed peanut based on response surface methodology

本实验以冷榨花生油为原料,选择磷酸作为脱胶用酸,探索酸的添加量、水的添加量、脱胶温度和脱胶时间这4个实验因素和两两实验因素间的交互作用对冷榨花生油酸法脱胶率的影响。结果表明:对酸法脱胶率影响最显著的是酸的添加量,而水的添加量、脱胶温度和脱胶时间对于脱胶率的影响并没有那么显著。利用响应面优化酸法脱胶的工艺条件,得出当酸的添加量为油重0.2%、水的添加量为油重3%、脱胶温度60℃、脱胶时间20 min时,冷榨花生油的酸法脱胶率最高,达到86.61%,与软件预测脱胶率86.62%接近,说明此工艺具有一定的参考价值。

In this experiment,cold pressed peanut oil was used as raw material,and phosphoric acid was selected as degumming acid.The effects of four experimental factors:acid addition,water addition,degumming time and degumming temperature and the interdction between two experimenta factors on the degumming rate of cold pressed peanut oil by oleic acid method were explored.It can be concluded from the experiment that the most significant effect on acid degumming rate is the amount of acid,while the effect of the amount of water degumming time and degumming temperature on degumming rate is not so significant.Response surface methodology was used to optimize the acid degumming process.The results showed that when the amount of acid was 0.2%of oil,the amount of water was 3%of oil,the degumming time was 20 min,and the degumming temperature was 60℃,the acid degumming rate of cold pressed peanut oil was the highest,reaching 86.61%,which was close to 86.62%predicted by the software.