摘要
旨在用分子蒸馏技术对洋葱精油进行提纯精制。逐一考察了蒸馏温度、刮膜器转速、蒸馏压力以及投料速率4个因素对精油纯度的影响。最佳工艺条件为:蒸馏温度为200℃,刮膜器转速为90r.min-1,蒸馏压力为5Pa,投料速率为1.5g.min-1。该工艺具有操作稳定可靠,便于控制,对环境十分友好,容易实现工业化等优点。
Purification of onion essential oil by molecular distillation was studied experimentally. The effects of operating parameters concluding evaporation temperature, the speed of thin film evaporator, evaporation pressure and feeding rate on separation efficiency of onion essential oil had been reviewed respectively. Suitable operating parameters obtained from the experiments were that evaporation temperature was 200℃ , the speed of thin film evaporator was 90r · min^-1 , evaporation pressure was SPa and feeding rate was 1.5g ·min^-1. The method was credible, convenient for control, environmental and easy to achieve industrialization.
出处
《化学工程师》
CAS
2008年第8期48-50,共3页
Chemical Engineer
关键词
分子蒸馏
精制
洋葱精油
工艺
molecular distillation
refine
onion essential oil
process
