| 魏松丽，刘元法，曹培让，等.水酶法制取菜籽油的超声辅助微波破乳工艺研究[J].中国油脂,2017,42(7):.[WEI Songli, LIU Yuanfa, CAO Peirang,etc.Ultrasound-assisted microwave demulsification of rapeseed oil prepared by aqueous enzymatic method[J].China Oils and Fats,2017,42(7):.] |
| 水酶法制取菜籽油的超声辅助微波破乳工艺研究 |
| Ultrasound-assisted microwave demulsification of rapeseed oil prepared by aqueous enzymatic method |
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| DOI： |
| 中文关键词: 菜籽油 水酶法 乳状液 超声辅助 微波 破乳 |
| 英文关键词:rapeseed oil aqueous enzymatic method emulsion ultrasound-assist microwave demulsification |
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| 中文摘要: |
| 在超声辅助作用下，采用微波辐射对水酶法制取菜籽油过程中产生的乳状液进行破乳。采用单因素试验方法，对超声辅助微波破乳工艺条件进行优化。结果表明，最优破乳工艺条件为：乳状液体积分数60%，pH 5.0，超声强度400 W，超声温度40?℃，超声作用时间30 s，微波强度600 W，微波作用时间70 s。在最优工艺条件下，破乳率可达96.30%±1.20%。 |
| 英文摘要: |
| The emulsion produced during aqueous enzymatic extraction of rapeseed oil was treated by microwave for demulsification assisted by ultrasound. The process conditions of ultrasound-assisted microwave demuldification were optimized by single factor experiment. The results showed that the optimal demulsification conditions were obtained as follows: volume fraction of emulsion 60%, pH 5.0, ultrasonic power 400 W, ultrasonic temperature 40?℃, ultrasonic treatment time 30 s, microwave power 600 W, and microwave treatment time 70 s. Under the optimal conditions, the demulsification rate of rapeseed oil emulsion was 9630%±1.20%. |
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