| 稻米油分子蒸馏脱酸工艺优化 |
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| 引用本文： | 姜绍通,牛春祥,庞敏,孛瑞超.稻米油分子蒸馏脱酸工艺优化[J].食品科学,2012,33(18):1-5. |
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| 作者姓名： | 姜绍通 牛春祥 庞敏 孛瑞超 |
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| 作者单位： | 合肥工业大学生物与食品工程学院，安徽省农产品精深加工重点实验室 |
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| 基金项目： | “十二五”国家科技支撑计划项目(2011BAD02B02);国家农业成果转化基金项目(2011KJNZ1148);安徽省自然科学基金项目(11040604Q34) |
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| 摘 要： | 采用分子蒸馏技术进行稻米油脱酸研究。在单因素试验的基础上进行Box-Behnken响应曲面试验设计，重点考察温度、转速和进料速度对酸值的影响，得到分子蒸馏脱酸最佳操作条件及二次响应面模型，最佳工艺条件为温度208℃、转速183r/min、进料速度2.05mL/min，此时所得酸值为1.01mg/g KOH。
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| 关 键 词： | 稻米油 分子蒸馏 脱酸 响应曲面法 |
| 收稿时间： | 2011-07-06 |
Optimization of Deacidification of Rice Bran Oil by Molecular Distillation |
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| JIANG Shao-tong,NIU Chun-xiang,PANG Min,BO Rui-chao.Optimization of Deacidification of Rice Bran Oil by Molecular Distillation[J].Food Science,2012,33(18):1-5. |
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| Authors: | JIANG Shao-tong NIU Chun-xiang PANG Min BO Rui-chao |
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| Affiliation: | (Key Laboratory for Agricultural Products Processing of Anhui Province,School of Biotechnology and Food Engineering,Hefei University of Technology,Hefei 230009,China) |
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| Abstract: | The deacidification of rice bran oil was studied using molecular distillation. Based on one-factor-at-a-time experiments, Box-Behnken experimental design and response surface methodology were applied to investigate the effects of temperature, rotation speed and dripping speed on the acid value of rice bran oil. A quadratic regression model was built. The optimal molecular distillation conditions were determined as 208 ℃ of distillation temperature, 183 r/min of rotation speed and 2.05 mL/min of dripping speed. After treatment under these conditions, the acid value of rice bran oil was 1.01 mg/g KOH. |
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| Keywords: | rice bran oil molecular distillation deacidification response surface methodology |
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