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| 棕榈油干式分提工艺结晶回温的原因及解决办法 | |
| 引用本文： | 郭少海,王兴国,廖少华,卢鑫,刘国全.棕榈油干式分提工艺结晶回温的原因及解决办法[J].中国油脂,2007,32(3):64-67. |
| 作者姓名： | 郭少海 王兴国 廖少华 卢鑫 刘国全 |
| 作者单位： | 1. 江南大学食品学院,214036 2. 金光油脂有限公司,315800,浙江省宁波市 3. 黄海粮油工业(山东)有限公司,276808,山东省日照市 |
| 摘 要： | 简要说明了棕榈油干式分提工艺结晶回温的害处,并详细分析了回温的原因。回温是由于RBD棕榈油熔点偏高或偏低,或者是结晶菜单不适合造成的。针对不同的回温原因,分别提出了不同的解决办法:当RBD棕榈油熔点偏低时,结晶菜单主结晶段设置温度应下调、时间应减少;当RBD棕榈油熔点偏高时,结晶菜单主结晶段设置温度应上调,时间应增加;当结晶菜单设置不合适时,可归类于RBD棕榈油熔点偏低或偏高进行调整。 |
| 关 键 词： | 棕榈油 干式分提 结晶 回温 |
| 文章编号： | 1003-7969(2007)03-0064-04 |
| 修稿时间： | 2006-09-30 |
Reason and countermeasure of crystallization temperature returning in palm oil dry fractionation process |
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| GUO Shao-hai,WANG Xing-guo,LIAO Shao-hua,LU Xin,LIU Guo-quan.Reason and countermeasure of crystallization temperature returning in palm oil dry fractionation process[J].China Oils and Fats,2007,32(3):64-67. | |
| Authors: | GUO Shao-hai WANG Xing-guo LIAO Shao-hua LU Xin LIU Guo-quan |
| Affiliation: | 1. College of Food Science and Technology,Jiangnan University ,214036 Jiangsu Wuxi, China; 2. Jinguang Fats and Oils (Ningbo;Shandong |
| Abstract: | The harm of crystallization temperature returning in palm oil dry fractionation was introduced and the reasons were analyzed.The reasons were that the MPT of RBD palm oil was higher or lower,or the crystallization menu was not fit.For the different temperature returning reasons,the countermeasures were illustrated.When the MPT of RBD palm oil was lower,the setting temperature and time of main crystallization segment in crystallization menu should be lowered,when the MPT of RBD palm oil was higher,the setting parameters should be increased.For the unfit crystallization menu,the adjustment should be performed according to the method of the higher or lower MPT of RBD palm oil. |
| Keywords: | palm oil dry fractionation crystallization temperature returning |
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