大豆油茴香胺值在精炼加工中的控制与研究
Control and Study of Anisidine Value of Soybean Oil in Refining and Processing
谭磊 1杨加兴 1李超 1刘江春 1唐子和 1潘燕1
作者信息
- 1. 中粮黄海粮油工业(山东)有限公司,山东日照 276808
- 折叠
摘要
本文分析不同来源大豆油精炼各工段的P-茴香胺值变化趋势,并通过优化脱色和脱臭工艺参数,生产出P-茴香胺值≤1.0 的产品.该产品能够满足部分特殊企业对专用大豆油的个性化需求,提高产品附加值,实现高附加值和绿色低碳加工的双赢.
Abstract
This article analyzes the trend of P-anisidine value changes in different stages of soybean oil refining from different sources,and produces products with P-anisidine value≤1.0 by optimizing the decolorization and deodorization process parameters.This product can meet the personalized needs of some special enterprises for specialized soybean oil,increase product added value,and achieve a win-win situation of high added value and green low-carbon processing.
关键词
P-茴香胺值/原料油/脱色/脱臭Key words
P-anisidine value/raw oil/decolorization/deodorization引用本文复制引用
出版年
2024
NETL
NSTL
万方数据