稻米油分子蒸馏脱酸工艺优化

摘要

The deacidification office bran oil was studied using molecular distillation. Based on one-factor-at-a-time experiments, Box-Belmken experimental design and response surface methodology were applied to investigate the effects of temperature, rotation speed and dripping speed on the acid value office bran oil. A quadratic regression model was built. The optimal molecular distillation conditions were determined as 208 ℃ of distillation temperature, 183 r/min of rotation speed and 2.05 mL/min of dripping speed. After treatment under these conditions, the acid value of rice bran oil was 1.01 mg/g KOH.%采用分子蒸馏技术进行稻米油脱酸研究。在单因素试验的基础上进行Box—Behnken响应曲面试验设计，重点考察温度、转速和进料速度对酸值的影响，得到分子蒸馏脱酸最佳操作条件及二次响应面模型，最佳工艺条件为温度208℃、转速183r／rain、进料速度2．05mL／min，此时所得酸值为1．01mg／gKOH。