大豆一次浸出粕残油因素的分析

大豆一次浸出粕残油因素的分析江苏省东海油脂食品集团公司（２２２３００）孙立树随着食品工业的发展，大豆粕中蛋白质的利用日益为人们注重。同时，由于大豆中含油偏低，为了降低大豆的加工费用，特别是能源消耗，大豆一次浸出生产方法已成为油脂厂必走的路子。然而，由...     

大豆一次浸出工艺粕中残油偏高原因的分析

叙述了大豆一次浸出工艺流程、设备、操作参数,分析了粕中残油偏高的原因的改进方法。     

如何降低粕中残油

通过对以大豆为原料的油脂加工制取工艺理论进行分析研究和多年生产实践，加以认真总结分析，得出结论，对工业生产中降低粕中残油，提高出油效率，具有指导意义。     

影响大豆一次浸出粕残油量因素

通过对大豆一次浸出工艺理论研究学习和结合多年生产实践,认真分析总结出影响一次浸出粕残油量几种因素及其原因,这对提高油厂出油率,增加企业经济效益具有重要意义。     

浅谈降低粕残油

浅谈降低粕残油辽宁省开原市油脂厂（１１２３００）孙海繁，王子录编者按：辽宁省南边是漫长的海岸线，豆粕可以大量出口，其北面的黑龙江是我国大豆原料产地。这个得天独厚的地理优势，为辽宁省油脂工业的蓬勃发展创造了很好的条件。辽宁省近７０个油脂浸出厂，年加工量...     

如何降低浸出粕残油率

<正> 在浸出油厂生产过程中,浸出干粕残油每降低0.5％、则每吨可多出油5kg、而一个50t/d浸出车间每天要多出毛油250kg,每公斤按4元计价,则每天增收人民币1000元、一年按200天生产计算、可增加收入20万元,是一个可观的数字,这是在相同条件下的纯收入。所以,每家浸出油厂都想将残油降到最低限度,但如何降低呢?笔者从入浸前料坯质量和浸出器的操作两个方面作一介绍,以便广大浸出油厂工人和技术人员结合本厂情况作其验试。一、入浸前料坯质量入浸前料坯质量,不但影响残油率,而且     

油脂厂降低浸出粕残油的措施及实践

粕残油是油脂厂生产中重要的技术指标和经济指标。通过在生产过程中控制入浸料质量、入浸水分、浸出温度等工艺参数，以及采取提高沥干效果和间歇式大喷淋法浸出等措施来达到降低浸出粕残油的目的，从而降低生产成本，提高企业经济效益。     

油脂厂降低浸出粕残油的措施及实践

粕残油是油脂厂生产中重要的技术指标和经济指标。通过在生产过程中控制入浸料质量、入浸水分、浸出温度等工艺参数 ,以及采取提高沥干效果和间歇式大喷淋法浸出等措施来达到降低浸出粕残油的目的 ,从而降低生产成本 ,提高企业经济效益     

浸出油厂降低粕残油的措施

粕残油与预处理和浸出加工工序质量控制密切相关,要想降低粕残油需要各工序的配合。1预处理方面1·1清选工段物料进入清理筛,首先应分料均匀,经常检查筛面和筛板,将料中的大杂小杂去除干净,特别是小杂对粕残油影响较大。1·2去石工段去石效果不仅影响粕残油,而且影响设备的使用     

论浸出油厂安全生产和消防

讨论了浸出油厂火灾的特点、溶剂的易爆性及溢出途径，指出了主要火灾是电气火灾和溶剂爆炸，因此，在建厂规划设计时就要考虑消防，日常操作中以防为主，正确使用消防器材，保证安全生产和减少财产损失。     

ACCELERATED SOLVENT EXTRACTION AND FRACTIONED EXTRACTION TO OBTAIN THE CURCUMA LONGA VOLATILE OIL AND OLEORESIN

Curcuma longa L. is a common species among the aromatic plants in Brazil. The roots are used in dairy food as colorant and flavoring substitute for saffron. Turmeric (C. longa L.) contains curcuminoids that have antimutagenic and antioxidant activities, and is thus used for the formulation of foods for the prevention of cancer. Turmeric extracts rich in curcuminoids were obtained using a mixture of CO₂ and EtOH/IsoC₃, and the assays were performed in a fixed bed extractor at 300 bar, 303 K. The bed's height effect was studied, maintaining constant the bed diameter and porosity; for the accelerated solvent extraction, the cosolvent percentages used were 10, 50 and 90% (v/v), with or without a static period of 30 min. The curcuminoid content was monitored using a spectrophotometer; the volatile oil was analyzed by gas chromatography‐flame ionization detector, and the extract chemical profile was observed by thin‐layer chromatography. The overall extraction curves showed that by keeping the relation between solvent and raw material constant, maximum extraction yield was obtained in a shorter time using the lowest bed height (H_B/D_B = 1.8). The supercritical fluid extraction using 50% of the cosolvent that employed the static period increased the curcuminoid content (0.72% of curcuminoids) and reached ～10% of extract yield.     

ENZYMATIC HYDROLYSIS PRETREATMENT TO SOLVENT EXTRACTION OF SOYBROKENS FOR ENHANCED OIL AVAILABILITY AND EXTRACTABILITY

Response surface analysis of enzymatic hydrolysis of soybrokens was conducted and the parameters were optimized to enhance both the oil availability and the oil extractability. The parameters, with their levels investigated, were: moisture content during hydrolysis (18.1–27.9% wet mass basis), enzyme concentration (7.1–16.9% volume/weight of sample) and hydrolysis period (2.1–21.9 h). For soybrokens, the enzymatic hydrolysis pretreatment increased both the oil availability by 1–2 percentage points and the oil extractability by 1.3–4 percentage points. The effect of enzymatic concentration was insignificant. The recommended parameter values are: 24–25% w.b. moisture during hydrolysis, 7.1% v/w enzyme concentration and 13.5–14.5 h hydrolysis period.     

提取方法对核桃油提取效果及品质的影响

研究了三种提取方法对核桃油得率、理化性能、总黄酮含量、不饱和脂肪酸含量的影响。结果表明：索氏抽提核桃油得率高（66.46%）;超临界CO2萃取核桃油酸值（0.962mg/g）、过氧化值（0.912mmol/kg）低,总黄酮含量（35.63mg/100g）、不饱和脂肪酸含量高（95.13%）,油脂色泽浅,符合人们对植物油口感的要求。