| 李法香，孔永平，张环平.餐饮废油脂亚临界水解反应及其动力学研究[J].中国油脂,2018,43(11):.[LI Faxiang, KONG Yongping, ZHANG Huanping.Hydrolysis reaction and kinetics of waste edible oil in subcritical water[J].China Oils and Fats,2018,43(11):.] |
| 餐饮废油脂亚临界水解反应及其动力学研究 |
| Hydrolysis reaction and kinetics of waste edible oil in subcritical water |
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| DOI： |
| 中文关键词: 餐饮废油脂 亚临界水 水解 动力学 脂肪酸 |
| 英文关键词:waste edible oil subcritical water hydrolysis kinetics fatty acid |
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| 中文摘要: |
| 对餐饮废油脂在亚临界水中的水解反应及其动力学进行试验研究，探讨了水油体积比、反应温度和反应时间对水解反应的影响。结果表明，在水油体积比3∶?1、反应温度250?℃、反应时间3 h条件下，餐饮废油脂水解为脂肪酸的转化率高达98.3%。根据二级动力学方程对本试验的动力学参数进行计算，得出餐饮废油脂在亚临界水中的反应活化能为35.47 kJ/mol。 |
| 英文摘要: |
| The hydrolysis reaction and kinetics of waste edible oil in subcritical water were studied.The effects of volume ratio of water to oil, reaction temperature and reaction time on the hydrolysis reaction were investigated. The results showed that the conversion rate of waste edible oil was up to 98.3% under the conditions of volume ratio of water to oil 3∶?1, reaction temperature 250?℃ and reaction time 3 h. The second-order kinetic equation was used to calculate the kinetic parameters of the hydrolysis reaction, and the activation energy of hydrolysis of waste edible oil in subcritical water was 35.47 kJ/mol. |
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