The first water-saving degumming II
First, the basic principle of hydration degumming 2
Second, the factors affecting hydration degumming 4
Three. Conventional hydration degumming process 8
IV. Hydration degumming equipment 13
Section 2 Removal of Anhydrous Phospholipids 16
I. Properties of Anhydrous Phospholipids 16
Two. Formation of Anhydrous Phospholipids 17
Three. Control of anhydrous phospholipids 18
IV. Special Hydration Degumming 19
Other degumming methods in the third quarter 23
First, acid refining degumming 23
Second, the adsorption degumming 23
Three. Electropolymerization degumming 23
Four, thermal coagulation degumming 24
The second chapter oil deacidification 25
The first section alkali refining deacidification theory 25
I. Basic principles of alkali refining 26
Second, the factors affecting the alkali refining process 28
Iii. Alkali refining loss and alkali refining effect 38
The second quarter alkali refining deacidification process and equipment 40
I. Alkali refining deacidification step 40
Second, the alkali refining deacidification equipment 55
Chapter III Decolorization of Oils and Fats
The first section adsorption decoloration theory 69
I. Adsorbent 70
Second, the principle of adsorption decoloration 72
Three. Factors affecting adsorption decoloration 73
Section 2 Adsorption Decolorization Process and Equipment 78
I. Adsorption Decolorization Process 78
2. Adsorption Decolorization Equipment 82
Section III Other Decolorization Methods 86
I. Photoenergy Decolorization Method 86
Second, the thermal decolorization method 87
Three. Air decoloration method 87
Four, reagent decolorization method 87
The fourth chapter oil deodorization 89
Section 1 Deodorization Theory 90
I. Stripping Theory 90
Second, the deodorization loss 93
Three. Factors affecting deodorization 95
Section 2 Deodorization Technology and Equipment 104
I. Deodorization Process 104
Second, the deodorization operation 1 12
Three. Deodorization equipment 1 14
Chapter V Petroleum Dewaxing 134
I significance and mechanism of dewaxing 134
Second, the factors affecting dewaxing 138
III. Dewaxing Process 140
Chapter VI Petroleum Fractionation 147
Section 1 Petroleum Fractionation Theory 147
I. Significance and Methods of Fractionation 147
Second, the fractionation mechanism 148
Three. Factors affecting fractionation 153
Four. Separation process and product quality control 159
Second fuel-saving separation process and equipment 160
I. Oil Exploitation Process 160
II. Oil Exploitation Equipment 169
173 in the third quarter, crystallization and fractionation of raw materials
I. Vegetable oil 174
Second, animal fat 177
III. Petroleum Derivatives 180
Chapter VII Oil Hydrogenation 182
Section 1 Hydrogenation Theory (Chemistry) 184
I. Mechanism 184
Second, the selectivity of 186
Three. Reaction sequence and reaction rate 189
Four. Isomerization 19 1
Verb (abbreviation of verb) Factors affecting hydrogenation reaction rate and selectivity 193
Section 2 Catalytic Theory 199
I. Definition of Catalyst 199
Heterogeneous and homogeneous catalysis 199
Three. Catalysis and activation energy 200
Four. Structure theory of catalyst 20 1
Verb (abbreviation of verb) Heterogeneous catalysis in oil hydrogenation industry 202
Section 3 Oil Hydrogenation Process and Equipment 206
I. Oil Hydrogenation Process 206
II. Petroleum Hydrogenation Equipment 2 15
Iii. Edible oil hydrogenation product 22 1
Chapter VIII Transesterification Reaction
The first section chemical transesterification 228
I. Acid Hydrolysis 229
Second, alcoholysis 230
Third, ester? Transesterification reaction 234
In the second quarter, enzymatic transesterification 249
I. Mechanism of enzymatic transesterification 249
Second, lipase-catalyzed transesterification process and equipment 253
Three. Factors affecting enzymatic transesterification 255
Chapter 9 Margarine 257
The first section definition, standards and types of margarine 257
I. Definition and standard of margarine 257
Second, the types of margarine 258
The quality of margarine in the second quarter and its influencing factors 26 1
I. Quality of margarine 26 1
Second, the factors affecting the quality of 264
In the third quarter, the base and auxiliary materials of margarine 266
I. Base oil 266
Second, the auxiliary materials 267
Iii. Margarine Formula 27 1
The fourth quarter processing technology of margarine 273
I. Basic processing technology 273
Second, the production of typical margarine products 275
Section 5 Processing Equipment for Margarine and Its Related Products 280
First, the high-pressure feed pump 280
Second, the high pressure scraper heat exchanger 28 1
Third, the kneading unit 284
Fourth, the rest tube 286
Chapter 10 Shortening oil 289
Section 1 Definition, Standards and Types of Shortening 289
I. Definition and criteria of shortening 289
II. Types of shortening 290
In the second quarter, the functional characteristics and influencing factors of shortening 292
I. Plasticity 292
Second, the brittleness is 295.
Thirdly, tyrosinase 296
Four. Emulsion dispersibility 296
Verb (abbreviation of verb) water absorption 297
Oxidative stability of intransitive verbs 297
Seven, fried 297
The third quarter shortening base and auxiliary materials 297
I. Base oil 297
Second, the auxiliary material 300
The fourth quarter shorten the production process 303
I. Basic Procedures 303
Second, the production process of plastic shortening 303
Third, the production of liquid shortening 307
4. Production of powdered shortening 307
Five, automatic production process of shortening for baking 307
Section 5 Shortened Oil Production Equipment 309
First, the Wohl-tuttle scraper heat exchanger 309.
2. Vodafone Mixing and Kneading Unit 3 10
Three. Elevator c unit 3 12
Four. Margarine/Shortening Unit 3 13 of Gerston Bay and Agger Company
Chapter 11 Chocolate Candy Grease 3 15
Section 1 Natural Cocoa Butter 3 15
I cocoa beans 3 15
Two. Cocoa liquid block 3 19
Three. Cocoa powder 3 19
Four. Cocoa butter 320
Five, cocoa butter and cocoa powder production process 322
Section 2 Cocoa butter substitutes 322
I. Cocoa butter-like 322
Second, instead of cocoa butter 325
Third, the production technology of cocoa butter substitutes 329
Four, natural cocoa butter CBS, CBE detection technology 330
Section 3 Basic ingredients of ordinary chocolate candy 33 1
I. Basic ingredients of chocolate 33 1
Second, the process of making chocolate 332
Third, the application of CBS and CBE in chocolate 332
Four, the quality comparison of chocolate candy made of various oil raw materials 333
Chapter 12 Seasoned petroleum products 335
The first section mayonnaise 335
First, the raw materials of mayonnaise 335
Second, the formula of mayonnaise 339
Thirdly, the preparation of mayonnaise 340.
Iv. Quality control and quality evaluation of mayonnaise 342
In the second quarter salad dressing 344
I. Sauce and its Classification 344
Second, the sauce raw materials and formula 344
Third, the preparation of sauce 346
The third quarter seasoning oil 347
A, pepper seasoning oil 349
Second, mustard seasoning oil 349
3. Pepper seasoning oil 35 1
4. Ginger Seasoning Oil 35 1
Five, garlic seasoning oil 352
Six, onion seasoning oil 353
Seven, pepper seasoning oil 354
Eight, powder seasoning oil 355
The fourth quarter blending oil 357
A, blending oil and its functional significance 357
Second, the classification and processing of blending oil 358
Section 5 Peanut butter 359
I. Raw materials and auxiliary materials for producing peanut butter 359
Second, the types of peanut butter products 36 1
Third, the production of peanut butter 362
Shelf stability and quality improvement of peanut butter
Chapter XIII Packaging and Storage of Oils and Fats and Their Products
Section 1 Packaging of Oils and Fats and Their Products 368
First, the purpose and classification of packaging
Second, the packaging equipment 370
Three. Packaging 374
In the second quarter, the deterioration of oil products during storage 388
I. Deterioration of odor 389
Second, the color back 390
Three. Physiological changes of deteriorated oil 39 1
Four, oil deterioration factors 392
Five, margarine deterioration factors 397
VI. Effect of storage on functional characteristics of shortening 399
Safe storage of petroleum products in the third quarter 400
I. Unit Operation and Safe Storage 40 1
Second, the oil reservoir and container 403.
Three. Secure storage 404
Four, stabilizer and its use 408