摘要
餐厨废弃油脂直接排放,污染环境,冲击食品安全。本研究拟以餐厨废弃油脂为原料,生产洗涤用品,探讨了皂化反应的影响因素,皂化反应最适条件为:NaOH 90g,反应温度80℃,反应时间30min,纯水200mL。液体皂基的配比为:废弃油脂30.0%,碱12.5%,无水乙醇15.0%,余量为水。在此基础上,进行洗衣液、洗手液、洗洁精配方的工艺优化,得到生产合格洗涤用品的配方。
If the dining kichen waste oil was poured to the environment, it would pollute the environment and affect the safety of food. In this paper, dining kichen waste oil was as material to produce cleaning supplies. The influencing factors on saponification reaction were disauseed. The most suitable saponification reaction conditions were sodium hydrate 90g, reaetiom temperature 80℃ ,reaction time 30min,pure water 200mL.The ratio of liquid soap were waste oil 30.0%, alkali 12.5%, absolate ethyl alcohol 15.0%,surplus was pure water. On this basis, the process of licensed liquid detergent, hand sanitizer and detergent were optimized the formulations of quality detergent were obtained.
出处
《化学工程师》
CAS
2013年第6期67-68,79,共3页
Chemical Engineer
关键词
餐厨废弃油脂
洗涤用品
生产工艺
dining kichen waste oil
cleaning supplies
production process
