摘要
为探讨印加果油制备食品级润滑剂的最佳工艺,采用化学改性后的印加果油与低级多元酯复合制备食品级润滑剂,研究在搪瓷反应釜中温度、时间、料液比等对制备食品级润滑剂的影响。结果表明:在搪瓷反应釜中最佳温度为70℃,反应时间为3 h,料液比为6∶4,得到的运动粘度(40℃)为46.7 mm^(2)/s,倾点为-27℃,闪点(开口)为242℃、粘度指数为139,该结论为开发一种食品级润滑剂提供参考。
In order to obtain the best technology for the preparation of food grade lubricants with Inca fruit oil,the food grade lubricants were prepared by the combination of chemical modified Inca fruit oil and low level multiple esters,and the effects of temperature,time and material to liquid ratio on the preparation of food grade lubricants in enamel reaction kettle were studied.The results showed that the optimal temperature in the enamel reaction kettle is 70℃,the reaction time is 3 h,the material-liquid ratio is 6:4,the kinematic viscosity(40℃)is 46.7 mm/s,the pour point is-27℃,the flash point(opening)is 242℃and the viscosity index is 139.This conclusion provided references for the development of a food-grade lubricant.
作者
肖培富
邓成儒
XIAO Peifu;DENG Chengru(Hainan Qixing Biotechnology Co.LTD,Sanya,Hainan 572000)
出处
《热带农业工程》
2021年第2期39-41,共3页
Tropical Agricultural Engineering
基金
三亚市科技成果转化项目“印加果油制备食品级润滑剂”(No:2014CZ07)。
