94 results about "Smoke point" patented technology

The invention discloses a hydrocracking method for selective increasing of an aviation kerosene yield. The hydrocracking method comprises that raw oil and hydrogen are mixed and then orderly undergo a hydrofinishing reaction and a hydrocracking reaction; a reaction effluent is cooled and is subjected to separation so that a heavy diesel fraction is obtained; and the heavy diesel fraction having the content of 10 to 100% and a temperature of 320 to 370 DEG C is fed back to a raw material tank and then undergoes a reaction sequentially, wherein the heavy diesel fraction has low aromatic hydrocarbon content and naphthenic hydrocarbon content and is an appropriate fraction for selective increasing of aviation kerosene yield. The hydrocracking method realizes high selectivity of an aviation kerosene fraction. The recycle heavy diesel fraction is fed into the raw material tank and undergoes a hydrofinishing reaction in a hydrofinishing reactor and a hydrocracking reaction in a hydrocracking reactor so that an aromatic hydrocarbon further undergoes a hydrogenation saturation reaction. Therefore, the hydrocracking method is conducive to improvement of a smoke point of aviation kerosene and reduction of aromatic hydrocarbon content of aviation kerosene.

The invention discloses a hydro-cracking method for blending ethylene bottom oil, which is different from the method for processing the conventional ethylene bottom oil and comprises the following steps: blending an ethylene bottom oil light end into a conventional hydro-cracking raw material for hydro-cracking, in the presence of hydrogen, sequentially contacting the ethylene bottom oil light end with a hydro-guard catalyst, a hydro-refining catalyst, a hydro-residue carbon removing catalyst and a hydro-cracking catalyst; separating an effluent of hydro-cracking reaction to obtain light fuel oil. The method of the invention adopts a method of grading the hydrogenation catalyst, can process the ethylene bottom oil light end and produce diesel oil having a high cetane number and a low condensation point and a naphtha having high arene, and is not obviously changed in a BMCI value of tail oil and a smoke point of a jet fuel when compared with the conditions before blending the ethylene bottom oil.

A mid-pressure hydrocracking method for producing jet fuel is employed under mid-pressure condition; under the control of a certain single- pass conversion, part of kerosene fractions are circulated to a feed tank, and refined, the refined kerosene fractions accounting for 30 percent of the total kerosene fractions. The method of the invention can improve the smoke point of the kerosene fractions and acquire No. 3 jet fuel satisfying GB 6537-2006 standard, and simultaneously acquire maximum high-quality tail oil. The invention has a simple process and low operation cost and equipment investment.

A method of making precooked meat pieces using a hybrid cooking system comprises preheating meat pieces to a temperature of at least approximately 140° F. to create preheated meat pieces. The preheated meat pieces are transferred to an oven heated with an external heating source. The oven includes internal surfaces, and the external heating source assists in keeping the internal surfaces at a temperature below a smoke point of fat from the meat pieces. The preheated meat pieces are cooked in the oven to a water activity level of 0.92 or less to create precooked meat pieces. Optionally, flavoring could be applied to the precooked meat pieces after the precooked meat pieces have been removed from the oven and before the precooked meat pieces have cooled.

The invention provides a control method, device, equipment and a computer readable storage medium, and the method comprises the steps: responding to a cooking instruction, and controlling a heating device to operate so as to carry out the preheating operation on a cooking cavity till the preheating is finished; and responding to a feedback signal of putting food materials into the cooking cavity,controlling the heating device to intermittently operate, and controlling a steam generator to be started so as to execute cooking operation on the cooking cavity. According to the technical scheme, on one hand, the cooking efficiency can be guaranteed, and on the other hand, by reducing the oxygen content in the cooking cavity, the amount of grease for a thermal oxygen reaction can be reduced, sothat the grease smoke point is prevented from being reduced, or the reduction amount of the grease smoke point is reduced, and the generated oil smoke amount is reduced.

The invention discloses special blend oil for frying. The special blend oil for frying contains 10-50% by weight of high oleic acid peanut oil and 10-50% by weight of rice oil. The blend oil for frying is prepared by compounding any two or more than two of sunflower seed oil, olive oil, soybean oil, corn oil, cottonseed oil, palm oil, rapeseed oil, safflower oil, linseed oil and sesame oil in different proportions. The blend oil for frying is rich in fragrance, bright in color, high in content of oleic acid, rich in oryzanol and vitamin E, reasonable in composition of fatty acids and free of stickiness. Through a high-temperature frying test, the blend oil is high in smoke point, low in content of trans-fatty acids and high in frying stability. The fried food is small in oil content, good in crispy property, excellent in taste and nutritional and healthy. The blend oil disclosed by the invention can be used for frying different food materials, is suitable for being used as special fat for frying food in family and catering industry, is long in expiration date, and is novel nutritional and healthy special blend oil for frying.

The invention provides a method for detecting smoke in a video image sequence. The method comprises the following steps of: 1, calculating the optical flow direction of each pixel in an interframe difference image of a video image frame; 2, determining the type of the optical flow direction of each pixel according to the deviation between the optical flow direction of each pixel and the background direction at the same pixel position and calculating the integral value corresponding to each pixel based on the type of the optical flow direction of each pixel; 3, determining whether each pixel is a smoke point according to the integral value corresponding to each pixel; 4, obtaining an initial detection area formed by all the smoke points; and 5, judging whether the obtained initial detection area is a smoke area. The method has the advantages of avoiding background establishment, eliminating the influence of illumination, noise and background textures and improving the reliability of smoke detection.

In the jet fuel producing process, heavy material is first hydrocracked and the resultants of hydrocracking reaction are separated to obtain intermediate fraction oil. The intermediate fraction oil and light material are then hydrogenation processed and the resultants of the hydrogenation reaction are separated to obtain the destination product jet fuel. Fresh hydrogen may be replenished to hydrocracking reaction region and/or hydrogenation processing reaction region. The present invention can produce jet fuel with qualified smoke point, arene content and other indexes at relatively low reaction pressure, and this expands the material source for producing jet fuel.

The invention relates to technology for deodorizing vegetable oil with high content of unsaturated acid, belonging to the technical field of vegetable oil refining. In the technology, two vacuum heatexchangers with the same structure are employed for heat exchanging and heating; a tray deodorization tower and a packing deodorization tower are employed to form double towers for deodorization in sequence. The obvious characteristics of adopting the vacuum heat exchangers for heat exchanging and heating are as follows: the energy is saved and the oil is slowly heated under high vacuum. By adopting the double towers for deodorization in sequence, such indexes as acid value, smoke point, color and the like of the vegetable oil with high content of unsaturated acid can be effectively improved,thus strongly ensuring that the final oil products satisfy the high standard requirements of the clients. The technology is suitable for processing the vegetable oil which has high content of unsaturated acid and is easily decomposed at high temperature, such as corn oil, and features good deodorization effect, simple operation and high comprehensive benefits.

A process to prepare a kerosene and a gasoil product from a crude petroleum source having a Watson characterization factor K value of equal or below 12.0 by (a) isolation of a petroleum derived kerosene fraction and a petroleum derived gasoil fraction from said crude petroleum source, wherein the petroleum derived kerosene fraction has a smoke point of below 25 mm or below 19 mm if naphthalenes content of the kerosene fraction is below 3% vol and the petroleum derived gas oil has a cetane number of below 50 or a density higher than 845 kg/m³, ( ) adding a Fischer-Tropsch derived kerosene fraction to the petroleum derived kerosene fraction in an amount sufficient to obtain a mixture having a smoke point value of above 25 mm or above 19 mm if the naphthalenes content of the mixture is below 3% vol and (c) adding a Fischer-Tropsch derived gas oil fraction to the petroleum derived gasoil fraction such that the resultant mixture has a cetane number value of above 51.

The invention relates to a method for refining linseed oil. The method specifically comprises the following steps: screening and blanking; cooking; squeezing; primarily filtering; secondarily filtering; degumming; deacidifying; decoloring; filtering for the third time; deodorizing; finely filtering; and filling. According to the method, a spiral squeezer is adopted in the squeezing section, so that the squeezing efficiency is improved, the continuity is good, the utilization ratio of effective components of the raw material is improved and the smoke point of linseed oil is improved. The oil yield reaches 38.4% and the content of linolenic acid in oil reaches up to 69.76%.

The invention discloses a special blended olive oil for cooking and a preparation method of the special blended olive oil. The blended olive oil is composed of olive oil, sunflower seed oil and rapeseed oil in the mass ratio of (30-40): (10-20): (40-60). The blended olive oil disclosed by the invention has the advantages of good thermal stability and higher smoke point and is more suitable for the Chinese cooking habit; meanwhile, nutrient substances in the product can be remained to the maximum extent in the cooking process; and the smoke point of the blended olive oil is higher than 170 DEG C which is increased by 5-10 DEG C than the smoke point of the olive oil, thus the thermal stability is improved.

The invention involves a kind of edible plant grease smoke to order an automatic measurement instrument. Measuring the instrument establishes a smoke examination box, examination box from box body, light source, lens, light column, the light detector, cigarette holder, light trap, gasp device to constitute; The ray of light source radiation is through the lens also focuses through a light column in the cigarette holder above, the smoke spreads to shoot output light signal to pass light the column focuses through the lens at light detector up; Be examining light road anti- to extension on-line establish light trap; Cigarette holder just above in order to gasp device, cigarette holder with gather a smoke cover to connect with each other, under one by one in order is sample cup, heating apparatus, the temperature spreads a feeling machine to place in sample cup, is carried out smoke by the single slice machine to order an automatic measurement. Its advantage BE: Light source and light detector aren't on a straight line, adopting light trap in the meantime, raising an examination of intelligent degree and accuracy; The pollution established to shield to lead to flow bore, gasped device and lined up dirty bore, avoided soot to give or get an electric shock a component to the light, let up temperature to the influence which gives or gets an electric shock a component only, raised instrument accuracy and service life.

The invention relates to a smoke detection system testing method used in an aircraft cabin. The invention mainly provides the smoke detection system testing method which can be applied in the aircraft cabin, is safe and reliable and has strong operability and the steps of the method, especially selection and arrangement of the smoke points. The method has the following advantage: the performancesof the smoke detection systems in the cabins can be efficiently verified through the tests in ground laboratories.

The invention discloses a hydro-cracking method for reducing bromine index of heavy naphtha. The method comprises the following steps: mixing raw oil and hydrogen, then introducing the mixture into ahydro-refining reactor, carrying out a hydro-refining reaction; introducing the reaction effluent into a hydro-cracking reactor, introducing the oil generated by hydro-cracking into a fractionating tower after going through a high-pressure separator and a low-pressure separator so as to obtain dry gas, liquefied gas, light naphtha, heavy naphtha, light aviation kerosene, heavy aviation kerosene, diesel oil and tail oil, and returning part or all of the light aviation kerosene to the hydro-cracking reactor. According to the method, the content of aromatic hydrocarbons and cyclo-alkane in reactants and ammonia partial pressure can be effectively improved, and secondary cracking reaction of paraffin is inhibited, so that the purposes of reducing the bromine index of heavy naphtha and increasing aviation kerosene smoke point are achieved.

The invention discloses a detection device for a smoke point of edible vegetable oil and fat. The detection device comprises a sealed heating unit, an oil cup, a smoke collector, a temperature sensor,a photoelectric smoke sensor, a connecting block and a hoisting arm, wherein the oil cup is arranged above the sealed heating unit; the smoke collector is arranged above the oil cup; a smoke outlet hole is formed in the top part of the smoke collector; the smoke outlet hole is connected to the connecting block through a connecting pipe; an inclined flue which has a high right end and a low left end and is inclined is arranged in the connecting block; the photoelectric smoke sensor is arranged at the left end of the inclined flue; the upper end of the connecting pipe penetrates through the connecting block and is communicated with the inclined flue. The detection device for the smoke point of the edible vegetable oil and fat is reasonable in design and can be used for automatically, accurately and rapidly determining the smoke point of the edible vegetable oil and fat.

The invention discloses a smoke and fire point positioning method based on video monitoring, and the method comprises the following steps: taking a frame of image from video monitoring equipment at equal intervals per second, generating a continuous image sequence, carrying out the regular partitioning of the image sequence according to time, forming image blocks, and calculating the signal-to-noise ratio of each image; setting a threshold value by adopting a background difference method according to the change sequence of the signal-to-noise ratio; according to the signal-to-noise ratio of the image and the threshold value, finding out a changed image block, and determining the changed image block as a suspected smoke image; extracting an LBP feature vector of the suspected smoke image, inputting the LBP feature vector into a trained SVM classification model, classifying the suspected smoke image, and distinguishing a smoke image from a non-smoke image; and calculating the position of the smoke image by using a single-point positioning method, and determining the coordinate of a smoke point by combining forestry compartment data. According to the method disclosed by the invention, video monitoring is utilized to identify the smoke area, the secret-related problem is avoided, and deep learning is utilized to identify smoke, so that the identification accuracy can be improved.

The invention discloses blend oil suitable for frying food. The blend oil is prepared from the following raw materials in percentage by weight: 30%-40% of cottonseed oil, 30%-40% of rapeseed oil and 20%-30% of palm oil, wherein the cottonseed oil and the rapeseed oil are refined salad oil. The blend oil disclosed by the invention is low in erucic acid content, good in shortning performance, high in smoke point and suitable for frying food, and a proportion of the linoleic acid to the linolenic acid meets the edible oil health standards (about 4 to 1).

The invention discloses a chinlon DTY oiling agent formula and a production method. The chinlon DTY oiling agent formula comprises the following components by weight percent: 1 to 4 percent of fatty alcohol-polyoxyethylene ether, 1 to 2 percent of polyethylene glycol, 2 to 4 percent of fatty alcohol polyoxyethylene phosphate potassium salt, 1 to 2 percent of sorbitan mo-nooleate, 1 to 2 percent ofanti-splashing agent, 0.1 to 0.4 percent of penetrating agent, and 85.6 to 93.9 percent of cosmetics-level white oil. The chinlon DTY oiling agent formula disclosed b y the invention has the advantage of good application effect; the chinlon DTY oiling agent formula and the production method are suitable for pre-oriented yarn (POY) spinning oiling agents of polyester and chinlon (nylon) and also suitable for producing fully-drawn yarns (FDY) and stretchable yarn (DTY) (a uniform oiling agent in two adjacent steps), have the advantages of high smoke point, high automatic spreadability, high lubricating performance, high strand integrity, excellent washability prior to the staining, and can improve the spinning antistatic performance and the oiling rate of the oiling agent, so that the oiling agent is light in color, the oiling agent is good in solubility with water, has a good emulsification effect, is high in emulsification fast-cut degree, white in color, and capable of preventing theseparation of oil and water for a long term.

Medium chain triglyceride oils are interesterified with long chain edible oils in order to form interesterified structured lipids. These structured lipids find special application in food service pan release cooking compositions and methods. The products have a relatively low viscosity of between about 20 and about 52 centipoise while having a smoke point which is especially suitable for cooking applications. They provide enhanced release properties, reduced darkening effects, less residue build-up, and enhanced cleaning of griddling, cooking and baking pans, containers and utensils.