餐饮废油的回收处理及制皂工艺

Recovery and soap making process of waste cooking oil

以回收油脂的酸值和过氧化值为指标,采用单因素试验和响应面试验优化餐饮废油回收工艺。将回收处理后的餐饮废油进行皂化反应制备透明皂,以透明度为指标优化透明皂的制备工艺,并对制备的透明皂进行综合感官评价。结果表明,餐饮废油的最佳回收工艺条件为:反应温度106.64℃,搅拌时间25 min,质量分数为3.5%的过氧化氢溶液用量9.16 mL,吸附剂用量53.27%,活性炭与活性白土质量比值40%。在最佳回收工艺条件下,回收油脂的酸值(KOH)为2.15 mg/g,过氧化值为4.50 mmol/kg,符合菜籽原油国家标准。透明皂的最佳制备条件为搅拌速度70 r/min、皂化温度80℃、质量分数为30%的氢氧化钠用量12 mL、皂化时间45 min,在此条件下透明皂的透明度为58.2%,综合感官评价结果良好。

The recovery process of waste cooking oil was optimized by single factor experiment and response surface methodology with acid value and peroxide value of recovered oil as indexes.Transparent soap was prepared by saponification of the recovered waste cooking oil,and the preparation conditions were optimized with transparency as the index,a comprehensive sensory evaluation of the transparent soap was also conducted.The results showed that the optimal recovery conditions of waste cooking oil were obtained as follows:reaction temperature 106.64℃,stirring time 25 min,dosage of hydrogen peroxide with mass fraction of 3.5%9.16 mL,adsorbent dosage 53.27%,ratio value of activated carbon to activated clay 40%.Under these conditions,the acid value of recovered oil was 2.15 mgKOH/g,and the peroxide value was 4.50 mmol/kg,which were in line with the national standard for crude rapeseed oil.The optimal preparation conditions of transparent soap were obtained as follows:stirring speed 70 r/min,saponification temperature 80℃,dosage of sodium hydroxide with mass fraction of 30%12 mL and saponification time 45 min.Under these conditions,the transparency of transparent soap was 58.2%with good comprehensive sensory evaluation feedback.