CN212076985U - Vegetable oil continuous soap-free degumming system and ultrasonic reaction device thereof - Google Patents
Vegetable oil continuous soap-free degumming system and ultrasonic reaction device thereof Download PDFInfo
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- CN212076985U CN212076985U CN201922149449.5U CN201922149449U CN212076985U CN 212076985 U CN212076985 U CN 212076985U CN 201922149449 U CN201922149449 U CN 201922149449U CN 212076985 U CN212076985 U CN 212076985U
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Abstract
The utility model provides an ultrasonic reaction device and a vegetable oil continuous soap-free system that comes unstuck that is used for the continuous soap-free of vegetable oil to come unstuck. After acidification and hydration reaction in the traditional degumming process, continuous ultrasound, flocculation precipitation, centrifugal separation and vacuum drying are adopted to obtain the degummed oil which can be directly used for decolorization processing. The continuous ultrasonic soap-free degumming reaction process does not add alkali, dephosphorizes thoroughly, only generates degumming oil and oil residue, does not generate soapstock and washing wastewater, and the degumming section does not remove free fatty acid in the crude oil, but extracts the crude oil in the deodorization section in the form of high-quality fatty acid products, thereby greatly increasing the benefit. The continuous ultrasonic soap-free degumming process flow is simple, the structure of the complete equipment is simpler than that of the traditional process equipment, phospholipid, fatty acid and neutral oil which are taken away by soapstock formed in the traditional process of the industry by adding alkali for degumming and deacidification form product recovery, and the energy conservation, emission reduction and efficiency improvement of the traditional oil processing are realized.
Description
Technical Field
The utility model belongs to the edible oil processing field, in particular to an ultrasonic reaction device and a vegetable oil system that comes unstuck that does not have soap in succession that is used for vegetable oil to come unstuck in succession.
Background
Since the crude vegetable oil contains suspended impurities (such as solid impurities like silt, cake dregs and the like), peptized impurities (such as phospholipid including hydrated phospholipid and non-hydrated phospholipid), oil-soluble impurities (such as free fatty acid and pigment) and water, the crude vegetable oil is easy to hydrolyze, rancidity, cloudiness and oxidative deterioration; during cooking, the food has more foams, peculiar smell and large oil smoke, and the smell and the taste of the food are influenced. Therefore, the crude oil must be refined to obtain a vegetable oil that meets edible standards.
The refining process of the crude oil generally comprises the steps of degumming, deacidification, decoloration, dewaxing, deodorization and the like. The degumming process is mainly used for removing colloid (i.e. peptized impurities such as phospholipid) and metal ions in the crude oil, and the prior art generally adopts hydration degumming, alkali refining degumming, enzymatic degumming and the like. As the first process of the refining and processing of the crude vegetable oil, the level of the degumming process is the key of the subsequent decolorization, deodorization processing and the quality of the final product. Therefore, a new degumming process needs to be developed for different types of oil raw materials to improve the degumming effect, so that the phosphorus content in the degummed oil reaches 5-10 PPm or even lower, the metal content of iron, magnesium and calcium is generally controlled to be less than 0.2%, and the content of free fatty acid is generally controlled to be less than 0.1%, so as to ensure the refining and decoloring processing of vegetable oil and the processing of subsequent processes, and ensure the quality of oil products.
The hydration degumming is a degumming mode which utilizes the hydrophilicity of peptized impurities such as phospholipid and the like, and adds a certain amount of hot water or electrolyte aqueous solutions such as dilute alkali, salt aqueous solution, phosphoric acid and the like into the crude oil at a certain temperature under stirring to enable the peptized impurities in the crude oil to be coagulated, settled and separated. The substances which are coagulated and settled are limited, the degumming is not thorough, and the standard of the degummed oil required by the national standard is difficult to achieve. In contrast, chinese patent application CN102851115A utilizes ultrasonic wave to assist hydration degumming, and uses low-power ultrasonic waves to promote the reaction in the acidification reaction and the hydration reaction respectively under the condition of controlling the stirring rate. However, this method employs intermittent ultrasonic reaction and simultaneous addition of acid, addition of washing water and stirring, requires simultaneous control of the amount of acid and washing water added, and the switching and stirring speed of ultrasonic waves, is complicated in equipment and operation, and inefficient, and is not suitable for industrial scale application.
The alkali refining degumming is that certain amount of phosphoric acid or citric acid is added into heated crude oil to convert non-hydrated phospholipid in oil into hydrated phospholipid, and proper amount of alkali is added to neutralize free fatty acid in oil to produce sodium soap, which is insoluble colloid in oil and thus separated and adsorbed to precipitate phospholipid, protein, mucus, pigment, etc. The alkali-refining degumming is usually carried out after hydration degumming, and as a subsequent process of the hydration degumming, the degumming neutralization oil after the alkali-refining degumming can meet the process requirement of entering the decoloring processing. For example, chinese patent application CN103865639A uses ultrasonic waves to assist the alkali degumming of rice bran oil, and uses four ultrasonic generators to assist the reaction in four stages of acidification, delayed acidification, alkalization neutralization and water washing. However, the process and equipment are complex and costly; the loss is large, and the yield is low; and solid waste (soapstock) and sewage (washing water) can be formed, the treatment cost is high, and the method is not environment-friendly. In actual production, a plurality of oil refineries adopting alkali degumming and soapstock reprocessing plants steal a large amount of sewage in order to save cost, and great damage is caused to the environment.
The enzymatic degumming adopts modern high and new biological engineering technology in oil refining, utilizes a new process of phospholipid hydrolysis in the presence of enzyme, cuts off one fatty acid chain of non-hydrated phospholipid through phospholipase hydrolysis to generate lysophospholipid, and the lysophospholipid has strong hydrophilicity and is conveniently removed through hydration. The enzymatic degumming process is suitable for degumming various vegetable oils, has low oil foot content, is favorable for reducing the consumption of argil in the decoloring process, can partially recycle discharged water in the process, and has low wastewater discharge. However, enzymatic degumming is costly and the properties of the subsequent product are not satisfactory.
SUMMERY OF THE UTILITY MODEL
The utility model provides an ultrasonic reaction technology and device, the continuous soap-free technology and system that comes unstuck of vegetable oil and a vegetable oil refining technology that is used for the continuous soap-free of vegetable oil to come unstuck adopt continuous supersound, flocculation and precipitation, centrifugal separation and vacuum drying after the acidification of traditional technology that comes unstuck and hydration reaction, obtain the degumming oil that can directly be used for the decoloration processing. The continuous ultrasonic soap-free degumming reaction process does not add alkali, dephosphorizes thoroughly, and does not generate soapstock and washing wastewater, free fatty acid in the crude oil is not removed in the degumming section, and the deacidification capacity is increased in the deodorization section and extracted in the form of high-quality fatty acid products, so that the income is greatly increased. The continuous ultrasonic soap-free degumming process flow is simple, the structure of the complete equipment is simpler than that of the traditional process equipment, phospholipid, fatty acid and neutral oil which are taken away by soapstock formed in the traditional process of the industry by adding alkali for degumming and deacidification form product recovery, and the energy conservation, emission reduction and efficiency improvement of the traditional oil processing are realized. Soapstock and washing sewage are not generated in the processing process, and the important environmental protection problem in the traditional vegetable oil processing industry is solved.
In order to achieve the above object, in a first aspect of the present invention, there is provided an ultrasonic reaction process for continuous soap-free degumming of vegetable oil, comprising the steps of:
the vegetable oil after acidification reaction and hydration reaction continuously flows into the ultrasonic reaction device from the inlet of the ultrasonic reaction device, continuously flows through one or more ultrasonic reaction containers in the ultrasonic reaction device for ultrasonic reaction, and then continuously flows out from the outlet of the ultrasonic reaction device, so that water and colloid in the vegetable oil are easy to flocculate into gel masses.
Further, the ultrasonic reaction vessel has continuously generated ultrasonic waves therein, and the vegetable oil is not stirred during the ultrasonic reaction.
Furthermore, the vegetable oil of the present invention is selected from one or more of soybean oil, corn oil, sunflower seed oil and rice bran oil, and is preferably soybean oil.
Further, the utility model discloses require vegetable oil's water content to be less than 0.2 wt%, not hydration processing of coming unstuck, the phosphorus content is 100 ~ 1200PPm, and the phosphorus content is higher in the crude oil, and the effect of coming unstuck is better. Typically, the phosphorus content of the crude soybean oil without degumming is generally 450-1200 PPm, the corn oil is 300-1200 PPm, the sunflower seed oil is 100-1000 PPm, and the rice bran oil is 350-1000 PPm.
Furthermore, the acid used in the acidification reaction of the present invention is selected from one or more of citric acid, phosphoric acid, oxalic acid and malic acid, and is preferably citric acid.
Furthermore, the amplitude of the continuous ultrasonic wave adopted by the utility model is 5-60 μm, and the power is 0.5-5 kW; the temperature of the ultrasonic reaction is 45-70 ℃; the flow velocity of the vegetable oil in each ultrasonic reaction container is 10-110L/min. The utility model adopts high-power continuous ultrasonic waves and controls the proper flow velocity of the vegetable oil in each ultrasonic reaction container, thereby accelerating the reaction process, shortening the reaction time and realizing continuous and efficient production; but also can avoid the emulsification of the vegetable oil.
Further, the term "continuous" in the present invention means that the vegetable oil is continuously flowing as a whole, rather than being divided into individual batch batches, in the ultrasonic reaction, degumming process or refining process of the vegetable oil. Especially in the ultrasonic reaction, the inlet of the ultrasonic reaction device continuously flows in the vegetable oil to be reacted, and the outlet continuously flows out the vegetable oil after the reaction.
In a second aspect of the present invention, an ultrasonic reaction device for continuous soap-free degumming of vegetable oil is provided, which comprises one or more ultrasonic reaction containers and an ultrasonic generator corresponding to the ultrasonic reaction containers.
Further, an ultrasonic generator is positioned in the corresponding ultrasonic reaction vessel for generating continuous ultrasonic waves. The continuous ultrasonic wave is used for carrying out ultrasonic reaction on the vegetable oil which continuously flows through the ultrasonic reaction container and is subjected to acidification reaction and hydration reaction, so that water and colloid in the vegetable oil are easy to flocculate into gel masses.
Furthermore, the vegetable oil after acidification reaction and hydration reaction in the ultrasonic reaction container is within the effective action distance of the ultrasonic generator, and the ultrasonic reaction container does not contain a stirring mechanism.
Further, when the ultrasonic reaction of the vegetable oil is a dynamic continuous reaction, the flow rate and the reaction time of the present invention are practically uniform. The reaction time is the average time that the material takes to flow from the inlet to the outlet of the reaction vessel and can be calculated by "reaction time-volume of reaction vessel/flow rate of material". Wherein, the volume of the reaction container is limited by the effective action distance of the ultrasonic generator, and can be set according to the actual power of the ultrasonic generator. Because the velocity of flow is the most intuitive, easily adjustable volume in the chemical process operation, consequently the utility model discloses a velocity of flow is as important control parameter, and it changes control for reaction time. For example, when the volume of the reaction vessel is 100L and the flow rate of the material is 10L/min, the "reaction time" of the material in the reaction vessel is 10 min.
Further, the ultrasonic reaction device also comprises a flocculation container, wherein the flocculation container is positioned at the downstream of the ultrasonic reaction container and is used for stirring the vegetable oil subjected to the ultrasonic reaction at a low speed so as to flocculate water and colloid in the vegetable oil into a gel mass, so that the vegetable oil is convenient to separate.
Further, the ultrasonic reaction device can be designed into an integrated type or a split type. The integrated design is that the ultrasonic reaction container and the flocculation container are arranged in a large container, so that the whole device can complete the ultrasonic reaction and the flocculation reaction and is integrated in appearance; the split design is that the ultrasonic reaction vessel and the flocculation vessel are separated to be used as two devices, and the two devices are split in appearance.
Further, the low-speed stirring for flocculation is realized by a stirrer, and the rotating speed is 12-60 r/min.
Further, the ultrasonic reaction apparatus may comprise one or more (two or more) ultrasonic reaction vessels connected in series and/or in parallel. The serial and/or parallel connection mode can be set during design, and can also be switched through a switching valve during actual production operation. The connection mode of series connection and/or parallel connection is mainly determined according to the production capacity requirement and the phosphorus content of the crude oil (determined by the factors of the type of the vegetable oil, the production area and the like). When the required yield is high, a plurality of ultrasonic reaction containers or a plurality of groups of ultrasonic reaction containers connected in series can be connected in parallel to increase the processing capacity of the device; when the phosphorus content of the crude oil is higher, a plurality of ultrasonic reaction containers or a plurality of groups of ultrasonic reaction containers connected in parallel can be connected in series to promote the ultrasonic reaction to be more thorough.
Further, the ultrasonic reaction device can also comprise an oil distributor; the oil distributor is positioned at the upstream of the one or more ultrasonic reaction vessels and is used for distributing the vegetable oil subjected to the acidification reaction and the hydration reaction in the one or more ultrasonic reaction vessels.
In a third aspect of the present invention, there is provided a continuous soap-free degumming process for vegetable oil, comprising the following steps:
s1, adding acid into the vegetable oil to carry out acidification reaction, and converting the non-hydrated phospholipid into hydrated phospholipid;
s2, adding water into the vegetable oil after the acidification reaction in the step S1 to perform hydration reaction, so that the hydrated phospholipid absorbs water to swell and is easy to settle and separate out;
s3, continuously flowing the vegetable oil subjected to the hydration reaction in the step S2 into an ultrasonic reaction device from an inlet of the ultrasonic reaction device, continuously flowing the vegetable oil through one or more ultrasonic reaction containers in the ultrasonic reaction device to perform ultrasonic reaction, and continuously flowing the vegetable oil out from an outlet of the ultrasonic reaction device so that water and colloid in the vegetable oil are easy to flocculate into micelles; continuously generating ultrasonic waves in the ultrasonic reaction container; the vegetable oil is not stirred during the ultrasonic reaction;
s4, stirring the vegetable oil subjected to the ultrasonic reaction in the step S3 at a low speed to enable water and colloid in the vegetable oil to flocculate into gel masses;
s5, carrying out centrifugal separation on the vegetable oil flocculated in the step S4 to remove flocculated micelles in the vegetable oil so as to obtain the degummed oil.
Further, the continuous soap-free degumming process for vegetable oil further comprises the following steps:
and S6, carrying out vacuum drying on the degummed oil to remove residual moisture in the degummed oil, so as to obtain the dried degummed oil which can directly enter a decoloring working section.
Further, the acid added in the step S1 is selected from one or more of citric acid, phosphoric acid, oxalic acid and malic acid, preferably citric acid, the mass of the added acid is 0.1-0.3% of the mass of the vegetable oil, and the mixture is mixed by a mixer after the acid is added, wherein the rotating speed of the mixer is 1450-3000 r/min; the temperature of the acidification reaction is 45-70 ℃; the acidification reaction is carried out under the stirring of a stirrer, and the stirring speed is 60-120 r/min.
Further, the water added in the step S2 is soft water, such as pure water or deionized water, the mass of the added water is 0.5-1.5% of the mass of the vegetable oil, the temperature of the water is 5-10 ℃ higher than that of the vegetable oil, the water is mixed by a mixer after being added, and the rotating speed of the mixer is 400-1000 r/min; the hydration reaction is carried out under the stirring of a stirrer, and the stirring speed is 40-60 r/min.
Further, in the step S3, the amplitude of the continuous ultrasonic wave is 5-60 μm, and the power is 0.5-5 kW; the temperature of the ultrasonic reaction is 45-70 ℃; the flow velocity of the vegetable oil in each ultrasonic reaction container is 10-110L/min.
Further, the flocculation temperature in the step S4 is 15-70 ℃, the time is 15-60 min, and the low-speed stirring speed is 12-60 r/min.
The steps show that the degumming process of the utility model does not need alkali, and does not produce pollutants such as nigre, washing wastewater and the like, thereby having extremely high environmental protection benefit. In addition, different from the mode of adding acid, washing water, stirring and ultrasound in the prior art, the utility model innovatively and clearly separates the processes of acidification reaction, hydration reaction, ultrasonic reaction, flocculation reaction, centrifugal separation and the like, and avoids stirring in the ultrasonic reaction, thereby simplifying the equipment and operation of the utility model on one hand; on the one hand, adverse interference of the stirrer on the action of ultrasonic waves is also avoided.
Further, the rotation speed of the centrifugal separation in the step S5 is 4000-8000 r/min, and the temperature is 15-90 ℃.
In a fourth aspect of the present invention, there is provided a continuous soap-free degumming system for vegetable oil, comprising in order from upstream to downstream:
the acidification reaction device is used for carrying out acidification reaction on the vegetable oil and converting non-hydrated phospholipid in the vegetable oil into hydrated phospholipid;
the hydration reaction device is used for carrying out hydration reaction on the vegetable oil after the acidification reaction, so that the hydrated phospholipid in the vegetable oil absorbs water and expands, and is easy to settle and separate out;
the ultrasonic reaction device is used for carrying out ultrasonic reaction on the vegetable oil after the hydration reaction so that water and colloid in the vegetable oil are easy to flocculate into micelles; the ultrasonic reaction device comprises one or more ultrasonic reaction containers and ultrasonic generators corresponding to the ultrasonic reaction containers; the ultrasonic generators are positioned in the corresponding ultrasonic reaction containers and are used for generating continuous ultrasonic waves; the continuous ultrasonic wave carries out ultrasonic reaction on the vegetable oil which continuously flows through the ultrasonic reaction container after the hydration reaction; the vegetable oil after hydration reaction in the ultrasonic reaction container is positioned in the effective action distance of the ultrasonic generator, and the ultrasonic reaction container does not contain a stirring mechanism;
the flocculation reaction device is used for stirring the vegetable oil subjected to the ultrasonic reaction at a low speed to flocculate water and colloid in the vegetable oil into gel masses so as to facilitate separation;
and a centrifugal separation device, such as a centrifuge, for centrifugally separating the vegetable oil after the flocculation reaction, so that the flocculated micelles are separated from the vegetable oil to obtain the degummed oil.
Further, the continuous soap-free degumming system for vegetable oil further comprises a vacuum drying device for removing the residual water in the degummed oil in a vacuum state.
In a fifth aspect of the present invention, there is provided a vegetable oil refining process, which comprises the above vegetable oil continuous soap-free degumming process.
Further, above-mentioned vegetable oil refining process still includes compound decoloration technology, because the utility model discloses a soap-free technology of coming unstuck, the former partial vegetable oil pigment that can be got rid of by prior art's alkali saponification technology is remained in the degumming oil, and usable compound decoloration process is got rid of, utilizes to stop promptly and has used the absorbent active white clay of once decoloration in the decoloration filter to carry out the preliminary decoloration, and the reuse fresh white clay carries out the secondary decoloration to satisfy the technological need after adopting soap-free to come unstuck.
Further, compared with the prior art, the vegetable oil refining process also comprises a step of increasing the deacidification capacity of the deodorization procedure, and the step is used for removing the free fatty acid remained in the vegetable oil due to the soap-free degumming process.
In a sixth aspect of the present invention, there is provided a process for continuous soap-free degumming of vegetable oil using the above continuous soap-free degumming system for vegetable oil, comprising the steps of:
s1, introducing the vegetable oil into an acidification reaction device, adding acid to carry out acidification reaction, and converting non-hydrated phospholipid into hydrated phospholipid;
s2, introducing the vegetable oil after the acidification reaction in the step S1 into a hydration reaction device, adding water, and performing hydration reaction to ensure that the hydrated phospholipid absorbs water and expands, and is easy to settle and separate out;
s3, continuously flowing the vegetable oil subjected to the hydration reaction in the step S2 into an ultrasonic reaction device from an inlet of the ultrasonic reaction device, continuously flowing the vegetable oil through one or more ultrasonic reaction containers in the ultrasonic reaction device to perform ultrasonic reaction, and continuously flowing the vegetable oil out from an outlet of the ultrasonic reaction device so that water and colloid in the vegetable oil are easy to flocculate into micelles; the vegetable oil is not stirred during the ultrasonic reaction;
s4, introducing the vegetable oil subjected to the ultrasonic reaction in the step S3 into a flocculation reaction device, and stirring at a low speed to flocculate water and colloid in the vegetable oil into a micelle;
s5, introducing the vegetable oil flocculated in the step S4 into a centrifugal separation device, such as a centrifuge, and performing centrifugal separation to remove flocculated micelles therein to obtain the degummed oil.
Further, the continuous soap-free degumming process for vegetable oil further comprises the following steps:
and S6, introducing the degummed oil into a vacuum drying device, and carrying out vacuum drying to remove residual moisture in the degummed oil to obtain the dried degummed oil which can directly enter a decoloring working section.
Compared with the prior art, the utility model discloses an ultrasonic reaction technology and device, the continuous soap-free technology and the system that comes unstuck of vegetable oil and vegetable oil refining technology that are used for the continuous soap-free of vegetable oil to come unstuck have following beneficial technological effect at least:
(1) the utility model discloses a technology of coming unstuck does not add alkali, and can guarantee that it is effectual to come unstuck, and the overall process does not produce pollutants such as nigre, washing waste water, can solve the major environmental protection problem of traditional vegetable oil processing trade.
(2) The utility model discloses a technological process that comes unstuck is simple, and step and equipment such as will acidizing, hydration, supersound, flocculation, centrifugal separation are clear separately, therefore equipment is few and easy operation, occupation space is little, fixed asset investment is few, manual work and running cost are few, have high economic benefits.
(3) Compared with the traditional degumming process, the acid for the acidification reaction of the utility model needs less acid, thus saving the cost of auxiliary materials; and in the flocculation reaction device, the residual divalent metal ions Ca such as calcium, magnesium, iron and the like combined with the non-hydrated phospholipid in the oil2+、Mg2+、Fe2+The oil is changed into a free state, and simultaneously, the citric acid can also chelate polyvalent metal ions in the oil and fat, so that the polyvalent metal ions move into a water phase to be removed.
(4) The utility model discloses a powerful continuous ultrasonic wave to through the velocity of flow of control vegetable oil in every ultrasonic reaction container, adopt series connection and/or parallelly connected mode between one or more ultrasonic reaction container, can adapt to the requirement of different vegetable oil kinds and different productivity in a flexible way, enough realize continuous efficient production.
(5) The utility model discloses a technology that comes unstuck thoroughly, phosphorus content reaches below 10PPm in the degumming oil, accords with the requirement and the edible oil national standard of follow-up decoloration workshop section completely, can store for a long time, is difficult for rotting. In the subsequent decoloring process, the consumption of the decoloring agent can be reduced, so that the auxiliary material cost is further saved.
(6) The utility model not only achieves the purpose of complete degumming, but also ensures that the degummed oil can directly enter the decoloring processing after being dried; but also keeps free fatty acid in the degummed oil, does not discard in a soapstock form, and increases deacidification capacity in the last deodorization section to recover high-quality fatty acid products and greatly increase the oil processing income.
(7) The utility model discloses do not add alkali in deacidification process that comes unstuck, do not produce soapstock and washing waste water, traditional alkali is smelted and is come unstuck phospholipid, free fatty acid and the neutral oil that deacidification processing was taken away by the soapstock the utility model discloses in all form high added value product recovery, the income of greatly increased traditional grease processing industry.
Drawings
FIG. 1 is a schematic flow chart of a vegetable oil continuous soap-free degumming process according to a preferred embodiment of the present invention;
FIG. 2 is a schematic diagram of a vegetable oil continuous soap-free degumming system according to a preferred embodiment of the present invention;
FIG. 3 is a schematic diagram of a vegetable oil continuous soap-free degumming system according to another preferred embodiment of the present invention;
FIG. 4 is a schematic structural diagram of the ultrasonic flocculation apparatus of FIG. 3;
FIG. 5 is a schematic diagram of the distribution of an oil distributor and an ultrasonic reaction vessel in the ultrasonic flocculation apparatus according to a preferred embodiment of the present invention;
fig. 6 is a schematic diagram of the distribution of the oil distributor and the ultrasonic reaction vessel in the ultrasonic flocculation apparatus according to another preferred embodiment of the present invention.
Detailed Description
The following embodiments of the present invention will be described in detail, and the following embodiments are implemented on the premise of the technical solution of the present invention, and detailed embodiments and specific operation procedures are given, but the scope of the present invention is not limited to the following embodiments.
In a preferred embodiment, the flow and system schematic of the vegetable oil continuous soap-free degumming process of the present invention are shown in fig. 1 and fig. 2, respectively, and comprise the following steps:
s1, heating the vegetable oil crude oil by a plate-type or tube-type heat exchanger (not shown in the figure), then feeding the heated vegetable oil crude oil into a crude oil tank 1, adding acid in an acid tank 2, and then introducing the heated vegetable oil crude oil into an acidification reaction device 3 for acidification reaction to convert non-hydrated phospholipid in the vegetable oil crude oil into hydrated phospholipid;
the flow of the crude oil can be measured by a crude oil flowmeter 12 and adjusted by a crude oil adjusting valve 11; the flow of the added acid can be measured by an acid flow meter 22 and adjusted by an acid adjusting valve 21; adding acid into the crude oil, uniformly mixing the crude oil by an acid mixer 23, and feeding the crude oil into an acidification reaction device 3 from an inlet below the acidification reaction device 3; the acidification reaction is carried out under the stirring of an acid stirrer 31, and the vegetable oil after the acidification reaction is discharged from an outlet above the acidification reaction device 3; the vegetable oil after the acidification reaction can be supplemented with heat by the first heater 32, so that the temperature of the vegetable oil is kept in a temperature range required by the next hydration reaction, and the first heater 32 is linked with the first temperature sensor 33, so that the automatic control of the temperature can be realized;
s2, adding water into the vegetable oil after acidification reaction through a water tank 4, introducing the vegetable oil into a hydration reaction device 5, and performing hydration reaction to ensure that the hydrated phospholipid in the vegetable oil absorbs water and expands, and is easy to settle and separate out;
wherein, the flow of the added water can be measured by a water flow meter 42 and adjusted by a water adjusting valve 41; after being added with water, the vegetable oil is uniformly mixed by a water mixer 43 and enters the hydration reaction device 5 from an inlet below the hydration reaction device 5; the hydration reaction is carried out under the stirring of the water stirrer 51, and the vegetable oil after the hydration reaction is discharged from an outlet above the hydration reaction device 5; the vegetable oil after hydration reaction can be supplemented with heat by the second heater 52, so that the temperature of the vegetable oil is kept in a temperature range required by the next ultrasonic reaction, and the second heater 52 is linked with the second temperature sensor 53, so that the automatic control of the temperature can be realized;
s3, continuously flowing the vegetable oil after hydration reaction into the ultrasonic reaction device 8 from the inlet of the ultrasonic reaction device 8, continuously flowing the vegetable oil through one or more ultrasonic reaction containers in the ultrasonic reaction device 8 for ultrasonic reaction, and continuously flowing the vegetable oil out from the outlet of the ultrasonic reaction device 8 so that water and colloid in the vegetable oil are easy to flocculate into micelles; the vegetable oil is not stirred during the ultrasonic reaction;
s4, introducing the vegetable oil after the ultrasonic reaction into a flocculation reaction device 9, and stirring at low speed by a flocculation stirrer 91 to flocculate water and colloid in the vegetable oil into gel masses; the flocculated vegetable oil can be supplemented with heat by the third heater 62, so that the temperature of the vegetable oil is kept in a temperature range required by next centrifugal separation, and the third heater 62 is linked with the third temperature sensor 63, so that the automatic control of the temperature can be realized; (the subsequent steps are conventional processes and are not shown in FIG. 2)
S5, introducing the flocculated vegetable oil into a centrifugal separation device, such as a centrifuge, and performing centrifugal separation to remove flocculated micelles in the vegetable oil to obtain degummed oil; the separated flocculated micelle is oil residue, the main component of which is phospholipid, and the phospholipid with certain economic benefit is obtained after evaporation and drying by a film evaporator;
and S6, introducing the degummed oil into a vacuum drying device, and carrying out vacuum drying to remove residual moisture in the degummed oil to obtain the dried degummed oil which can directly enter a decoloring working section.
In the above steps and devices, the ultrasonic reaction and flocculation reaction are the key points of the utility model. In another preferred embodiment, as shown in FIG. 3, the ultrasonic reaction device 8 and the flocculation reaction device 9 can be integrated into a large container to form an integrated ultrasonic flocculation device 6, the specific structure of which is shown in FIG. 4.
An oil distributor 7 is arranged above the ultrasonic flocculation device 6, and an oil distributor inlet 71 is arranged above the oil distributor 7 and is also an inlet of the whole ultrasonic flocculation device 6; the vegetable oil after acidification reaction and hydration reaction enters the ultrasonic flocculation device 6 from an oil distributor inlet 71, is subjected to pressure relief by a baffle 73 and then flows out from an oil distributor outlet 72 below the oil distributor 7; flows into the ultrasonic reaction vessel 84 from an ultrasonic reaction vessel inlet 81 below the ultrasonic reaction vessel 84; an ultrasonic generator 83 is arranged in the ultrasonic reaction container 84 and can emit continuous ultrasonic waves, and the vegetable oil flows out from an ultrasonic reaction container outlet 82 above the ultrasonic reaction container 84 after ultrasonic reaction and flows into the flocculation reaction device 9; a flocculation stirrer 91 is arranged in the flocculation reaction device 9, and the flocculation stirrer 91 is provided with a blade 93 rotating at a low speed; meanwhile, the flocculation reaction device 9 is also provided with cooling pipes 92 around to reduce the temperature in the flocculation reaction device 9, so as to facilitate the flocculation reaction; the cooling pipe 92 has a cooling liquid inlet 921 and a cooling liquid outlet 922; the flocculated vegetable oil flows out of the whole ultrasonic flocculation device 6 from an outlet below the flocculation reaction device 8 and enters a centrifugal separation device; in addition, the oil distributor 7, the ultrasonic reaction device 8 and the flocculation reaction device 9 in the ultrasonic flocculation device 6 are all communicated with the outside through the air pipe 61 to keep the air pressure inside the devices basically consistent with the atmospheric pressure.
It should be noted that, in fig. 4, for the sake of clarity of illustration, the ultrasonic reaction apparatus 8 only shows one ultrasonic reaction container 84, and actually, the ultrasonic reaction container 84 may be one or more. The processing capacity of the ultrasonic reaction device 8 per unit time can be improved by connecting a plurality of ultrasonic reaction containers 84 in parallel, that is, the productivity is improved; and the plurality of ultrasonic reaction containers 84 are connected in series, so that the ultrasonic reaction can be promoted to be carried out more thoroughly, and the method is suitable for the condition that the phosphorus content of the crude oil is higher. For example, as shown in fig. 5, an oil distributor 7 is connected to eight ultrasonic reaction vessels 84 and simultaneously distributes oil to the eight ultrasonic reaction vessels 84, and the eight ultrasonic reaction vessels 84 are connected in parallel. For another example, as shown in fig. 6, an oil distributor 7 is connected to eight ultrasonic reaction vessels 84 and distributes oil to the eight ultrasonic reaction vessels 84 at the same time, and the eight ultrasonic reaction vessels 84 are respectively connected in series with one ultrasonic reaction vessel 84, so that a group of two ultrasonic reaction vessels 84 connected in series is formed, and the eight groups are connected in parallel.
Examples 1 to 18
Examples 1-18 raw material was crude soybean oil, degummed according to the above procedure and the following parameters:
s1 acidification reaction: the added acid is citric acid with the concentration of 50 percent, the adding amount of the acid is 0.2 percent of the mass of the crude oil, the rotating speed of a mixer is 2900r/min, the acidification reaction temperature is 45-70 ℃, the acidification reaction time is 30min, and the stirring speed is 60 r/min;
s2 hydration reaction: adding deionized water at 45-75 ℃, wherein the water addition amount is 1.0 percent of the mass of the crude oil, the rotating speed of a mixer is 1000r/min, the hydration reaction time is 10min, and the stirring speed is 40 r/min;
s3 ultrasonic reaction: as shown in the following table;
s4 flocculation reaction: the flocculation temperature is 45-75 ℃, the flocculation time is 30min, and the stirring speed is 12 r/min;
s5 centrifugal separation: the centrifugal speed is 5000r/min, and the centrifugal temperature is 90 ℃;
s6 vacuum drying: the vacuum drying device is a desolventizing dryer with the vacuum degree of 80 mbar;
the phosphorus content of the degummed oils obtained in examples 1 to 18 is shown in the following table:
examples 19 to 36
Examples 19-36 raw materials were crude corn oil degummed according to the procedure described above and the following parameters:
s1 acidification reaction: the added acid is citric acid with the concentration of 50 percent, the adding amount of the acid is 0.2 percent of the mass of the crude oil, the rotating speed of a mixer is 2900r/min, the acidification reaction temperature is 45-70 ℃, the acidification reaction time is 30min, and the stirring speed is 60 r/min;
s2 hydration reaction: adding deionized water at 45-75 ℃, wherein the water addition amount is 1.0 percent of the mass of the crude oil, the rotating speed of a mixer is 1000r/min, the hydration reaction time is 10min, and the stirring speed is 40 r/min;
s3 ultrasonic reaction: as shown in the following table;
s4 flocculation reaction: the flocculation temperature is 45-70 ℃, the flocculation time is 30min, and the stirring speed is 12 r/min;
s5 centrifugal separation: the centrifugal speed is 5000r/min, and the centrifugal temperature is 90 ℃;
s6 vacuum drying: the vacuum drying device is a desolventizing dryer with the vacuum degree of 80 mbar;
the phosphorus content of the degummed oils obtained in examples 19 to 36 is shown in the following table:
examples 37 to 54
Examples 37-54 raw material was sunflower oil crude oil that was degummed according to the above procedure and the following parameters:
s1 acidification reaction: the added acid is citric acid with the concentration of 50 percent, the adding amount of the acid is 0.2 percent of the mass of the crude oil, the rotating speed of a mixer is 2900r/min, the acidification reaction temperature is 45-70 ℃, the acidification reaction time is 30min, and the stirring speed is 60 r/min;
s2 hydration reaction: adding deionized water at 45-75 ℃, wherein the water addition amount is 1.0 percent of the mass of the crude oil, the rotating speed of a mixer is 1000r/min, the hydration reaction time is 10min, and the stirring speed is 40 r/min;
s3 ultrasonic reaction: as shown in the following table;
s4 flocculation reaction: the flocculation temperature is 45-70 ℃, the flocculation time is 30min, and the stirring speed is 12 r/min;
s5 centrifugal separation: the centrifugal speed is 5000r/min, and the centrifugal temperature is 90 ℃;
s6 vacuum drying: the vacuum drying device is a desolventizing dryer with the vacuum degree of 80 mbar;
the phosphorus content of the degummed oils obtained in examples 37 to 54 is shown in the following table:
examples 55 to 72
Examples 55-72 raw material was rice bran oil crude oil degummed according to the above procedure and the following parameters:
s1 acidification reaction: the added acid is citric acid with the concentration of 50 percent, the adding amount of the acid is 0.2 percent of the mass of the crude oil, the rotating speed of a mixer is 2900r/min, the acidification reaction temperature is 45-70 ℃, the acidification reaction time is 30min, and the stirring speed is 60 r/min;
s2 hydration reaction: adding deionized water at 45-70 ℃, wherein the water addition amount is 1.0 percent of the mass of the crude oil, the rotating speed of a mixer is 1000r/min, the hydration reaction time is 10min, and the stirring speed is 40 r/min;
s3 ultrasonic reaction: as shown in the following table;
s4 flocculation reaction: the flocculation temperature is 45-70 ℃, the flocculation time is 30min, and the stirring speed is 12 r/min;
s5 centrifugal separation: the centrifugal speed is 5000r/min, and the centrifugal temperature is 90 ℃;
s6 vacuum drying: the vacuum drying device is a desolventizing dryer with the vacuum degree of 80 mbar;
the phosphorus content of the degummed oils obtained in examples 55 to 72 is shown in the following table:
it can be seen from the above embodiments that, by adopting the utility model discloses a continuous soap-free degumming process of vegetable oil, the effect of coming unstuck is very showing, and the phosphorus content of the degumming oil basically homoenergetic reaches below 10PPm, accords with the requirement and the edible oil national standard of follow-up decoloration workshop section completely.
Compared with the alkali refining degumming and super wet hydration degumming in the prior art, the continuous soap-free degumming process of the utility model requires less added auxiliary materials and lower temperature, thereby having lower cost, more energy saving and obvious cost advantage and economic benefit; and does not produce solid wastes such as sewage, saponin and the like, thereby having remarkable environmental protection benefit.
The continuous soap-free degumming process of the utility model is shown in the following table in the aspect of adding auxiliary materials and the prior art:
the utility model discloses a continuous soap-free degumming process compares with comparatively advanced super wet process degumming process among the prior art, and the manufacturing cost difference estimation table is as follows:
as can be seen from the above table, the super wet degumming process has a cost of 16.37 yuan per ton of oil, while the continuous soap-free degumming process of the present invention has a cost of 7.14 yuan per ton of oil, and the difference between the two is 9.23 yuan per ton of oil. Taking the yield of 300TPD as an example, the process of the utility model can save the cost of 2768.68 RMB/day, namely 8.3 RMB/month and 99.67 RMB/year. If the utility model takes into account the phospholipid, free fatty acid, neutral oil and the like which are taken away by the soapstock formed by the traditional degumming and deacidification process, the utility model discloses a benefit is then very considerable.
The foregoing has described in detail preferred embodiments of the present invention. It should be understood that numerous modifications and variations could be devised by those skilled in the art in light of the teachings of this invention without undue experimentation. Therefore, the technical solutions that can be obtained by a person skilled in the art through logic analysis, reasoning or limited experiments based on the prior art according to the concepts of the present invention should be within the scope of protection defined by the claims.
Claims (12)
1. An ultrasonic reaction device for continuous soap-free degumming of vegetable oil is characterized by comprising one or more ultrasonic reaction containers and ultrasonic generators corresponding to the ultrasonic reaction containers;
the ultrasonic generators are positioned in the corresponding ultrasonic reaction containers and are used for generating continuous ultrasonic waves;
the continuous ultrasonic wave is used for carrying out ultrasonic reaction on the vegetable oil which continuously flows through the ultrasonic reaction container and is subjected to acidification reaction and hydration reaction, so that water and colloid in the vegetable oil are easy to flocculate into gel masses;
the vegetable oil after the acidification reaction and the hydration reaction in the ultrasonic reaction container is positioned in the effective action distance of the ultrasonic generator, and the ultrasonic reaction container does not contain a stirring mechanism.
2. The ultrasonic reaction device for the continuous soap-free degumming of vegetable oil according to claim 1, characterized in that the amplitude of the continuous ultrasonic wave is 5-60 μm, and the power is 0.5-5 kW.
3. The ultrasonic reaction device for continuous soap-free degumming of vegetable oil according to claim 1 or 2, characterized in that the ultrasonic reaction device further comprises a flocculation container, which is located at the downstream of the ultrasonic reaction container and is used for low speed stirring of the vegetable oil after the ultrasonic reaction to flocculate water and colloid in the vegetable oil into a gel mass for separation.
4. The ultrasonic reaction device for the continuous soap-free degumming of vegetable oil according to claim 3, wherein the low speed stirring is realized by a stirrer, and the rotating speed is 12-60 r/min.
5. The ultrasonic reaction device for the continuous soap-free degumming of vegetable oils according to claim 1 or 2, characterized in that said ultrasonic reaction device comprises one or more said ultrasonic reaction vessels, a plurality of said ultrasonic reaction vessels being connected in series and/or in parallel.
6. The ultrasonic reaction device for the continuous soap-free degumming of vegetable oils according to claim 5, characterized in that it further comprises an oil distributor; the oil distributor is positioned at the upstream of one or more ultrasonic reaction vessels and is used for distributing the vegetable oil subjected to the acidification reaction and the hydration reaction in the plurality of ultrasonic reaction vessels.
7. A continuous soap-free vegetable oil degumming system, characterized in that the system comprises the following components in sequence from upstream to downstream:
the acidification reaction device is used for carrying out acidification reaction on the vegetable oil and converting non-hydrated phospholipid in the vegetable oil into hydrated phospholipid;
the hydration reaction device is used for carrying out hydration reaction on the vegetable oil after the acidification reaction, so that the hydrated phospholipid absorbs water and expands, and is easy to settle and separate out;
the ultrasonic reaction device is used for carrying out ultrasonic reaction on the vegetable oil after the hydration reaction so that water and colloid in the vegetable oil are easy to flocculate into micelles; the ultrasonic reaction device comprises one or more ultrasonic reaction containers and ultrasonic generators corresponding to the ultrasonic reaction containers; the ultrasonic generators are positioned in the corresponding ultrasonic reaction containers and are used for generating continuous ultrasonic waves; the continuous ultrasonic wave carries out ultrasonic reaction on the vegetable oil after the hydration reaction which continuously flows through the ultrasonic reaction container; the vegetable oil after hydration reaction in the ultrasonic reaction container is positioned in the effective action distance of the ultrasonic generator, and the ultrasonic reaction container does not contain a stirring mechanism;
the flocculation reaction device is used for stirring the vegetable oil subjected to the ultrasonic reaction at a low speed to flocculate water and colloid in the vegetable oil into gel masses so as to facilitate separation;
and the centrifugal separation device is used for carrying out centrifugal separation on the vegetable oil after the flocculation reaction so as to separate the flocculated micelle from the vegetable oil to obtain the degummed oil.
8. The continuous soap-free degumming system for vegetable oils according to claim 7, further comprising a vacuum drying device for removing residual moisture in said degummed oil under vacuum.
9. The continuous soap-free degumming system for vegetable oil according to claim 7 or 8, wherein the amplitude of the continuous ultrasonic wave is 5-60 μm and the power is 0.5-5 kW.
10. The continuous soap-free degumming system for vegetable oil according to claim 7 or 8, wherein the low speed stirring is realized by a stirrer, and the rotating speed is 12-60 r/min.
11. The continuous soap-free degumming system for vegetable oils according to claim 7 or 8, wherein said ultrasonic reaction means comprises one or more said ultrasonic reaction vessels, said ultrasonic reaction vessels being connected in series and/or in parallel.
12. The continuous soap-free degumming system according to claim 11, wherein said ultrasonic reaction means further comprises an oil distributor; the oil distributor is positioned at the upstream of the plurality of ultrasonic reaction containers and is used for distributing the vegetable oil after the hydration reaction in the plurality of ultrasonic reaction containers.
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