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A technical method for reducing the viscosity of rapeseed oil feet by using ultrasonic waves

A kind of rapeseed oil and ultrasonic technology, which is applied in the direction of fat oil/fat production and fat generation, can solve the problems of restricting the comprehensive development and utilization of rapeseed oil feet, the oil feet are easy to rancid and smelly, and the viscosity of rapeseed oil feet is high. Low cost, easy to use, and the effect of reducing viscosity

Inactive Publication Date: 2018-04-03
防城港澳加粮油工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

my country is a big producer of rapeseed edible oil, but due to the high viscosity of rapeseed oil bottoms, the comprehensive development and utilization of rapeseed oil bottoms are greatly restricted. Usually, the method of salting out is used for the hydration of rapeseed oil bottoms. Dispose of as waste after
First, oily feet contain useful substances such as phospholipids with high nutritional value. These resources are wasted in vain, resulting in a waste of resources. Second, oily feet are prone to rancidity and odor, which will also cause certain pollution to the environment.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: a kind of technical method that utilizes ultrasonic assist to reduce the viscosity of rapeseed oil foot, comprises the following steps:

[0015] 1. Weigh 50g of rapeseed oil foot, place it in a 250mL Erlenmeyer flask and heat it to 40°C, add sodium hypochlorite solution (the amount added is based on adding 40mL of sodium hypochlorite solution per 100g of oil foot), and drop glacial acetic acid to adjust the pH, so that the pH is 4.5.

[0016] 2. Insert the ultrasonic probe into the material of the Erlenmeyer flask, adjust the ultrasonic power (120w), and maintain a constant temperature (40°C) for ultrasonic treatment for 15 minutes.

[0017] 3. After the ultrasonic treatment, take out the ultrasonic probe, heat the reaction vessel in a water bath, stir while heating, the stirring speed is 300r / min, keep the temperature of the reaction material at 40°C, and stir for 19 minutes.

[0018] 4. After the reaction, add 100mL water to wash 3 times each time, and ...

Embodiment 2

[0020] Embodiment 2: a kind of technical method that utilizes ultrasonic wave to assist to reduce the viscosity of rapeseed oil foot, comprises the following steps:

[0021] 1. Weigh 50g of rapeseed oil foot, place it in a 250mL Erlenmeyer flask and heat it to 43°C, add sodium hypochlorite solution (adding 36mL of sodium hypochlorite solution per 100g of oil foot), add dropwise glacial acetic acid to adjust the pH, so that the pH is 3.8.

[0022] 2. Insert the ultrasonic probe into the material in the Erlenmeyer flask, adjust the ultrasonic power (100w), and maintain a constant temperature (43°C) for 18 minutes of ultrasonic treatment.

[0023] 3. After the ultrasonic treatment, take out the ultrasonic probe, place the reaction vessel in a water bath to heat, stir while heating, the stirring speed is 300r / min, keep the temperature of the reaction material constant at 43°C, and stir for 15 minutes.

[0024] 4. After the reaction is over, add 140mL of water to wash twice, and t...

Embodiment 3

[0026] Embodiment 3: a kind of technical method that utilizes ultrasonic assist to reduce the viscosity of rapeseed oil foot, comprises the following steps:

[0027] 1. Weigh 50g of rapeseed oil foot, put it in a 250mL Erlenmeyer flask and heat it to 35°C, add sodium hypochlorite solution (the amount added is based on adding 44mL of sodium hypochlorite solution per 100g of oil foot), and drop glacial acetic acid to adjust the pH, so that the pH is 4.2.

[0028] 2. Insert the ultrasonic probe into the material of the Erlenmeyer flask, adjust the ultrasonic power (130w), and maintain a constant temperature (35°C) for ultrasonic treatment for 12 minutes.

[0029] 3. After the ultrasonic treatment, take out the ultrasonic probe, heat the reaction vessel in a water bath, stir while heating, the stirring speed is 300r / min, keep the temperature of the reaction material constant at 35°C, and stir for 25 minutes.

[0030] 4. After the reaction, add 80mL water to wash 4 times each time...

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PUM

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Abstract

The invention relates to a technical method for reducing the viscosity of rapeseed oil bottoms by using ultrasonic waves, comprising the following steps: (1) adding sodium hypochlorite to the rapeseed oil bottoms, adding glacial acetic acid dropwise to adjust the pH value to 4-5; (2) adding Insert the ultrasonic probe into the reaction material for ultrasonic treatment; (3) After taking out the ultrasonic probe, place the reaction vessel in a water bath to heat, and react at a constant temperature; (4) After the reaction is completed, add water to wash for 2 to 4 times, and take the upper layer That is the finished product. The invention effectively reduces the viscosity of the rapeseed oil bottom by modifying the rapeseed oil bottom, expands the way of comprehensive development and utilization of the rapeseed oil bottom, not only can improve the production efficiency of the enterprise, but also reduces the pollution to the environment . At the same time, ultrasonic auxiliary technology is used in the process of reducing viscosity, which more effectively shortens the reaction time, improves production efficiency and processing effect, has the advantages of convenient use, low cost, and low investment, and is suitable for large and medium-sized oil processing enterprises.

Description

technical field [0001] The invention relates to a method for reducing the viscosity of rapeseed oil bottoms, in particular to a technical method for reducing the viscosity of rapeseed oil bottoms by using ultrasonic waves. Background technique [0002] Rapeseed oil foot is a by-product of hydration and degumming of crude rapeseed oil. In the process of producing rapeseed oil by leaching, the degumming process is one of the key steps in its refining. A certain amount of water is added to the rapeseed oil degumming process, and the phospholipids in the rapeseed oil foot absorb water and swell to form a colloid, which also contains neutral oil and other impurities. After centrifugation, the oil foot can be obtained. my country is a big producer of rapeseed edible oil, but due to the high viscosity of rapeseed oil bottoms, the comprehensive development and utilization of rapeseed oil bottoms are greatly restricted. Usually, the method of salting out is used for the hydration of...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B1/00C11B1/04
Inventor 孟陆丽程谦伟刘昭明黄继伟孙庭广
Owner 防城港澳加粮油工业有限公司
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