微波超声波联合技术加速油脂水解  

Accelerate oil hydrolysis by microwave ultrasonic coupling technology

作　　者：支敏[1] 陆鑫[2] 李红霞[1] 马玉发[2] 

机构地区：[1]河北联合大学化学工程学院,唐山063009 [2]唐山市产品质量监督检验所,唐山063000

出　　处：《食品科技》2013年第7期206-210,共5页Food Science and Technology

基　　金：唐山市科技局项目((11120206A-2)

摘　　要：为了加速油脂水解、减少资源和能耗,比较了微波、超声波以及微波超声波联用技术对油脂水解效率。探讨了微波功率、超声波功率、温度、时间对水解的影响,结果表明,微波超声波联合技术优于微波、超声波单独水解。在确定了单因素的基础上,采用了正交实验法确定了最佳条件:微波功率500W、超声波功率300W、温度60℃、水解时间8min,可使酸值达到195mg KOH/g。按所提出的条件进行处理,不仅缩短了水解的时间、降低了反应所需要的温度,并且酸值也有所增加,有利于水解反应的进行。In order to accelerate oil hydrolysis, reduce resource and energy consumption, compared the efficiency of oil hydrolysis used microwave irradiation, ultrasonic irradiation and microwave ultrasonic coupling technique. The influences of the microwave power, ultrasonic power, temperature and time on hydrolysis were discussed. The results show that microwave ultrasonic coupling technology is better than the microwave, ultrasonic separate hydrolysis. Based the determined single factor, the orthogonal test is used to determine the optimum conditions, that are microwave power 500W, ultrasonic power 300 W, temperature 60 ℃, hydrolysis 8 min, the acid value can reach to about 195 mg KOH/g. According to the proposed conditions, the processing not only shortens the hydrolysis time, reduce the reaction temperature and acid value has also increased, it is beneficial to the hydrolysis reaction.

关 键 词：微波 超声波 油脂 水解 

分 类 号：TS221[轻工技术与工程—粮食、油脂及植物蛋白工程]