Technical method of deacidifying vegetable fat
A vegetable oil and deacidification technology, applied in the direction of fat oil/fat refining, fat production, etc., to achieve the effect of clear separation interface, shorten deacidification time, and improve deacidification effect
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[0020] Embodiment 1: a kind of technical method of vegetable oil depickling, comprises the following steps:
[0021] (1) Weigh 50g of crude soybean oil and heat it to a predetermined temperature of 60°C under the action of slow stirring (30r / min).
[0022] (2) Determine the amount of alkali added (that is, the amount of sodium hydroxide).
[0023] Solid total alkali (kg) = theoretical alkali (kg) + excess alkali (kg)
[0024] = crude oil weight (kg) x crude oil acid value (mgKOH / g oil) x 7.13 x 10 -4 +Coarse crude oil weight (kg)×0.2%
[0025] The acid value of the crude soybean oil that adopts in this example is 5.05mgKOH / g, can obtain that the solid alkali total amount that adopts in this example is 2.8 * 10 by calculation -4 kg, add water to prepare sodium hydroxide solution, the concentration is 6 degrees Baume.
[0026] (3) Adjust the stirring speed of soybean oil in step (1) to 60r / min, insert the ultrasonic probe into the crude soybean oil, and adjust the ultras...
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