高温对食品级白油性质的影响

模拟工业装置白油产品受热条件,在200mL高压固定床加氢反应器上,在惰性条件下对不同食品级白油产品进行高温加热试验,考察不同受热温度及时间对食品级白油产品的紫外吸光度和易碳化物分析结果的影响。结果表明,受热温度对食品级白油产品的紫外吸光度及易碳化物分析结果都有影响,随着受热温度的升高,紫外吸光度增大,易碳化物分析的结果恶化,但两者变化的幅度有所差异,对易碳化物分析结果的影响更显著;不同白油产品对温度的敏感程度不同;在受热温度相同的情况下,随着受热时间的增加,白油产品的紫外吸光度也增加。

INFLUENCE OF HIGH TEMPERATURE HEATING ON THE PROPERTIES OF FOOD GRADE WHITE OIL

In this paper, the influence of various heating temperature and time on the ultraviolet absorbency and carbonizable substances of food grade white oil was studied by high temperature heating test under the presence of inert gases. The tests were carried out to simulate the heating conditions of white oil in industry unit using a fix-bed hydrogenation reactor and various food grade white oils. Results showed that the ultraviolet absorbency and carbonizable substances of food grade white oil were both affected by the heating temperature, and the effect on the latter was even more significant: with the increase of heating temperature, the ultraviolet absorbency increased, the carbonizable substances became worse and even unqualified. Furthermore, the sensitivity to temperature of various food grade white oils was varied. Under the same heating temperature, the ultraviolet absorbency of white oil increased with the heating time.