基于体积温度系数法测量进口精炼棕榈硬脂体积  

Surveying the volume of imported refined palm stearin based on volume-temperature coefficient method

作　　者：刘新 俞晔 夏拥军[1] 金俊 金青哲[2] LIU Xin;YU Ye;XIA Yongjun;JIN Jun;JIN Qingzhe(Zhangjiagang Customs,Zhangjiagang 215600,Jiangsu,China;Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,School of Food Science and Technology,Jiangnan University,Wuxi 214122,Jiangsu,China)

机构地区：[1]张家港海关,江苏张家港215600 [2]江南大学食品学院,江苏省食品安全与质量控制协同创新中心,江苏无锡214122

出　　处：《中国油脂》2022年第12期146-149,共4页China Oils and Fats

摘　　要：为了估算拟卸液油到罐体积,使储油罐区有效配置罐容,避免加热液油卸入岸罐时发生溢冒事故,以进口精炼棕榈硬脂(熔点52.6℃)为例,研究了其在液态下温度变化和体积相对变化的关系,并基于体积温度系数对其在60~75℃范围内的体积进行了估算,同时实测液位和液温,求取体积和密度,计算液货质量,并采用常规密度推算法对精炼棕榈硬脂在60~75℃范围内的体积进行估算,对两种方法估算的体积进行t检验。结果表明:在60~75℃范围内,运用体积温度系数法求得的体积与常规密度推算法求得的体积没有显著差异。因此,可以采用体积温度系数法估算精炼棕榈硬脂的体积。In order to estimate the volume of the liquid oil to be discharged to the tank,so that the tank capacity could be effectively configured in the oil storage tank area,and avoid the overflow accident when the heated liquid oil was discharged into the shore tank,the imported refined palm stearin(melting point 52.6℃)was used as an example to study the relationship between the temperature change and the relative volume change under the liquid state,and its volume within the range of 60-75℃was estimated based on the volume-temperature coefficient.At the same time,the liquid level and liquid temperature were measured to calculate the volume and density,the mass of liquid cargo was calculated,and the volume of refined palm stearin in the range of 60-75℃was estimated by the conventional density calculation method.The volume estimated by the two methods was t-tested.The results showed that there was no significant difference between the volume obtained by the volume-temperature coefficient method and the volume obtained by the conventional density calculation method in the range of 60-75℃.Therefore,the volume-temperature coefficient method can be used to estimate the volume of refined palm stearin.

关 键 词：精炼棕榈硬脂 体积温度系数法 温度 体积 溢冒 

分 类 号：TS227[轻工技术与工程—粮食、油脂及植物蛋白工程] F740.4[轻工技术与工程—食品科学与工程]