|
| Surveying the volume of imported refined palm stearin based on volume-temperature coefficient method |
| |
| DOI： |
| KeyWord:refined palm stearin volume-temperature coefficient method temperature volume overflow |
| FundProject: |
| Author Name | Affiliation | | LIU Xin1, YU Ye1,2, XIA Yongjun1, JIN Jun2, JIN Qingzhe2 | 1.Zhangjiagang Customs, Zhangjiagang 215600, Jiangsu, China
2.Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China |
|
| Hits: 850 |
| Download times: 726 |
| Abstract: |
| 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. |
| View full text View/Add Comment Download reader |
| Close |
|
|
|
