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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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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Author NameAffiliation
WEI Songli, LIU Yuanfa, CAO Peirang,etc  
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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 9630%±1.20%.
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