【摘要】 采用二次回归旋转正交试验设计,系统研究了醇油摩尔比、浓H2SO4加入量、反应时间和反应温度四个因素对餐饮废油脂酯化效果的影响。结果表明,四个因素对酯化反应都有极显著的影响,影响由大到小依次为:醇油摩尔比>浓H2SO4加入量>反应时间>反应温度,且醇油摩尔比与反应温度的交互作用对酯化反应有极显著的负影响。在醇油摩尔比16.5~17.5、浓H2SO4加入量4.2%~4.6%(油重)、反应时间1.6~2.0h和反应温度57.2~61.5℃的优化工艺条件下,废油脂的酯化率可达98.29%以上;经优化参数最低限值的实验验证,预测偏差约为1.27%。更多还原

【Abstract】 A central composite rotatable design(CCRD) was used to study the effects of methanol-to-oil molar ratio,sulfuric acid dosage,reaction time,and temperature on the esterification for reducing the free fatty acid content of the waste cooking oil.All the four factors significantly affect the degree of esterification,and the sequence is methanol-to-oil molar ratio > sulfuric acid dosage > reaction time > reaction temperature.The interaction of methanol-to-oil molar ratio and reaction temperature negatively affects the reduction of the free fatty acid.On the optimized conditions,namely methanol-to-oil molar ratio 16.5～17.5,sulfuric acid dosage 4.2%～4.6%(w/w),reaction time 1.6～2.0h and reaction temperature 57.2～61.5℃,the rate of esterification is higher than 98.29%.Verification experiments demonstrate the error only 1.27% between forecast and practice,confirming the validity of the prediction model.更多还原