米糠油的萃取动力学研究  

Kinetic Study on Rice Bran Oil Extraction

作　　者：张志慧[1] 李志凯[1] 赵思明[1] 

机构地区：[1]华中农业大学食品科技学院,武汉430070

出　　处：《中国粮油学报》2011年第5期33-37,共5页Journal of the Chinese Cereals and Oils Association

基　　金：米粉专用稻两种技术(2009BBB017)

摘　　要：为了解米糠油萃取的过程,采用球形模型建立动力学方程,研究温度,米糠/溶剂比对米糠油萃取特性的影响,为米糠油浸出工艺设计及浸出操作条件的选择提供理论依据。结果表明,随着米糠/溶剂比的减小,米糠油的萃取率逐渐升高,在温度为50℃、米糠/溶剂比为1:6时,米糠油的萃取率为16.8%,扩散系数升高,平衡浓度降低;而随着温度的升高,米糠油的萃取率逐渐升高,扩散系数升高,平衡浓度升高;扩散能随米糠/溶剂比的减小而升高,当米糠/溶剂比为1:8时,扩散能达到1 776 J/moL。To understand the process of rice bran oil extraction, we used the spherical model to erect a kinetic equation to study the influence of temperature and rice bran/solvent ratio on the extraction properties of rice bran oil to provide a theoretical basis for the design and operation conditions of leaching of rice bran oil. The results showed that, as the rice bran/solvent ratio decreased, the rice bran oil extraction ratio increased gradually. Besides,when the temperature was 50℃, rice bran/solvent ratio was 1 ： 6, the rice bran oil extraction rate was 16.8% , diffusion coefficient rose and balanced concentration decreased. As the temperature rose, the rice bran oil extraction ratio, diffusion coefficient and equilibrium concentration increased. At the same time, diffusion energy increased with the decrease of the rice bran/solvent ratio. And the diffusion energy could reach 1 776 J/moL when the rice bran/solvent ratio was 1 ： 8.

关 键 词：米糠 油脂 萃取 动力学 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]