| 菜籽油皂脚中游离脂肪酸分子蒸馏分离模拟 |
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| 引用本文： | 邵 平,郑 志,罗水忠,姜绍通.菜籽油皂脚中游离脂肪酸分子蒸馏分离模拟[J].农业工程学报,2008,24(2):260-263. |
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| 作者姓名： | 邵 平 郑 志 罗水忠 姜绍通 |
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| 作者单位： | 1. 合肥工业大学生物与食品工程学院,合肥,230009;浙江工业大学生物与环境工程学院,杭州,310014
2. 合肥工业大学生物与食品工程学院,合肥,230009 |
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| 基金项目： | 国家科技支撑计划
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安徽省科技攻关项目 |
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| 摘 要： | 该文利用分子蒸馏模型模拟分离皂脚中脂肪酸,进而为后续高效率制备生物柴油奠定基础.根据建立的分子蒸馏模型和物化参数的估算,对菜籽油皂脚中游离脂肪酸的分离进行模拟,并与实际试验数据进行了比较.研究结果表明:该模型在模拟分离菜籽油皂脚中游离脂肪酸时的结果与试验结果曲线趋势相近.随着蒸馏温度的增加,蒸馏量增大,蒸馏量模拟值与实验值的相对误差不超过16%.随着蒸馏温度的增加,重组分中游离脂肪酸含量不断降低,试验结果的脂肪酸浓度都大于模拟值,而相对误差随温度升高不断降低,蒸馏温度为453 K时较蒸馏温度为423 K时,相对误差降低近50%.
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| 关 键 词： | 分子蒸馏 皂脚 游离脂肪酸 模拟 |
| 文章编号： | 1002-6819(2008)-2-0260-04 |
| 收稿时间： | 2006/4/14 0:00:00 |
| 修稿时间： | 2006年4月14日 |
Simulation of free fatty acids separation from rapeseed oil soapstock by molecular distillation |
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| Shao Ping,Zheng Zhi,Luo Shuizhong and Jiang Shaotong.Simulation of free fatty acids separation from rapeseed oil soapstock by molecular distillation[J].Transactions of the Chinese Society of Agricultural Engineering,2008,24(2):260-263. |
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| Authors: | Shao Ping Zheng Zhi Luo Shuizhong and Jiang Shaotong |
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| Institution: | 1.School of Biotechnology and Food Engineering,Hefei University of Technology,Hefei 230009,China;2.College of Biological and Environmental Engineering,Zhejiang University of Technology,Hangzhou 310014,China,School of Biotechnology and Food Engineering,Hefei University of Technology,Hefei 230009,China,School of Biotechnology and Food Engineering,Hefei University of Technology,Hefei 230009,China and School of Biotechnology and Food Engineering,Hefei University of Technology,Hefei 230009,China |
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| Abstract: | Molecular distillation simulation of free fatty acid separation from rapeseed oil soapstock was carried out on the basis of the model and estimation of components thermodynamic properties. It provided basis for efficient preparation of biodiesel subsequently. Model values of degree of evaporation and free fatty acids content in residue were compared with experimental values. Results show that the tendency of model in process of simulation is similar to that of experimental value. Degree of evaporation increases with the increase of evaporator temperature. The relative error between model and experimental value is below 16%. The free fatty acid content in residue decreases when evaporator temperature increased. Experimental free acid content is higher than the model value, while the relative error decreased sharply with the increase of evaporator temperature. 50% of relative error is reduced when evaporator temperature of 453 K compared with evaporator temperature of 42 |
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| Keywords: | molecular distillation soapstock free fatty acid simulation |
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