SU806751A1 - Method of fat refining - Google Patents

Description

The invention is intended for use in the oil and fat industry and relates to methods of refined fat and predominantly normal fat used in the food industry and medicine in the manufacture of cosmetics. A method of obtaining refined mink oil is known, which includes an alkaline neutralization process, washing, drying, filtering and deodorizing followed by the addition of the antigensant G1 to the fat. However, the process is complicated and associated with large waste and fat loss. The most sophisticated technical essence of the proposed Y method is the method of refining fats by treating it with steam, ultrasound and vacuum Fat is prepared by deodorizing it in a circulating inert gas or steam under vacuum while simultaneously exposing ultrasound for 20-40 minutes at a frequency of 1822 kHz and an intensity of 0.5 1, 2 W / cm2. However, the method does not allow to sufficiently reduce waste and deodorization losses: sirs having a glyceride composition containing fatty acids with a LOW ts boiling point, rd logko volatilize when heating vaie 1zO C and under the influence of superheated steam and ultrasound field, particularly mink oil. ,, losses increase with increasing temperature, duration and intensity obra.botki. The purpose of the invention is to reduce fat loss. . To this end, the fat is heated to 140-150 C, mixed with steam in a ratio from 10: 1 to 20: 1, using superheated steam with the same temperature, the resulting mixture is sequentially passed through a sound field with a frequency of lp-12 kHz and intensity 0, 20, 5 W / cm - for 1-2 minutes, and then a pulsing jet is fed into the vacuum space, in which the residual pressure is maintained at a level of not 3-10 mm Hg. The proposed method is carried out as follows. The fat is heated in the heater to 140-150 ° C and in the ejector evenly mixed in a ratio from 10: 1 to. 20: 1 with steam, overheated in the heater to the same temperature, thus forming a fine mixture of steam and fat, which contributes to a more efficient transition of volatile fractions of free fatty acids, ketones and aldehydes to the vapor phase. Due to the relatively low heating temperature, the neutral fat is not split. Then the vapor-fat mixture enters the ultrasonic field of the magnetothermal emitter with a frequency of 1012 kHz and an intensity of 0.2-0.5 W / s. Under the action of the ultrasonic field for 1-2 minutes, a uniform distribution of vapor particles occurs between particles of oil and gas. , and the contact area of the steam with the treated fat increases, so that more complete release of free fatty acid residues, ketones and aldehydes into the vapor phase occurs. Next, the vapor-fat mixture flows in a pulsating jet into the vacuum space of the apparatus with a residual pressure of 3–10 mm Hg, while accelerating the removal of water vapor in the vapor state from the incoming jet to the next new jet and decreases increase in vapor phase of neutral fat molecules. Vapor with volatile free fatty acids, aldehydes and ketones included passes through a droplet separator, where droplets of entrained neutral fat are separated, and then fed to a barometric condenser, mixed with cooling water and condensed. The air is sucked out with a vacuum pump. Heii-Tral fat is continuously drained into a fat cooler and then into a fat storage tank. Treatment of fat with water vapor at a relatively low temperature and short-term irradiation of the vapor-fat mixture with ultrasound at low frequencies and low intensity prevents hydrolysis of fat. Feeding the steam-fat mixture with a pulsating jet into a vacuum ensures complete emission of volatile fat impurities, reduces losses and waste. Example 1. 1000 g of mink fat with a temperature is mixed with superheated steam of the same temperature in a 9: 1 ratio and passed through a sound field with a frequency of 9.5 kHz and an intensity of 0.1 W / cm for 1 min, and then the resulting mixture is injected by a pulsed jet into a vacuum space with a residual pressure of 3 mm Hg. with subsequent cooling of the fat and condensation of volatile substances. The results of the experiment are summarized in Table 1. Table From Table. 1, it can be seen that the proposed method provides an insignificant reduction in waste and fat loss compared with the known method, however, the quality of fat is also reduced. Example 2.1000 g of mink fat with a temperature of 140 C is mixed with superheated steam of the same temperature in a ratio of 10: 1 and passed through a sound field with a frequency of 10 kHz and an intensity of 0.2 W / cm for 1 min, and then the resulting mixture is injected with a pulsating jet in the vacuum space with a residual pressure of 5 mm Hg. with the subsequent cooling of the fat and condensation of epaulets of volatile substances. The results of the experiment are summarized in table. 2. Ta -b faces 2 Waste fat in shoulder straps,% 0.18 0.10 Irretrievable loss,% 0.07 0.05 Acid number of fat, mg KOH 0.4 0.4 Humidity,% 0.1 0.1 Fat quality, score 43 43 Table. 2 shows that the proposed method in comparison with the known with the same quality of fat reduces waste and fat loss. Example 3. 1000 g of mink fat with a temperature of 145 ° C is mixed with superheated steam of the same temperature in a ratio of 15: 1 and passed through a sound field with a frequency of 11 kHz and an intensity of 0.3 W / cm for 2 min, and the resulting the mixture is injected in a pulsating jet into the vacuum space with a residual pressure of 8 mm Hg. followed by

the cooling of the fat and the condensation of epaulets of volatile substances.

The results of the experiment are summarized in table. 3 Table 3

From tab. 3, it can be seen that when treating mink fat in accordance with the proposed method, with increasing fat temperature, frequency and intuition of the sound field and reducing the consumption of superheated steam and vacuum, waste and losses do not increase, and the quality of the fat does not decrease.

Example 4. 1000 g of mink fat with a temperature of 145 C is mixed with superheated steam of the same temperature in a ratio of 19: 1 and passed through a sound field with a frequency of 12 kHz and an intensity of 0.4 W / cm for 2 min, and then the resulting mixture is injected a pulsating jet into the vacuum space with a residual pressure of 9 mm Hg. With a follow-up dim cooling of the fat and condensation of the straps of volatile substances.

The results of the experiment are summarized in table. four.

Table 4

Fat waste in shoulder straps,% Irretrievable loss,% Acid number

Fat, mg KOH Moisture,% Fat quality, score

From tab. 4 shows that the processing of mink oil on the proposed. With a reduction in the flow rate of superheated steam, an increase in the frequency and intensity of the sound field and a decrease in vacuum, the waste and losses do not increase and the quality of the fat does not change.

Example 5. 1000 g of mink fat with a temperature of 150 ° C is mixed with superheated steam of the same temperature in a ratio of 20: 1 and passed through a sound field with a frequency of 12 kHz and an intensity of 0.5 W / cm for 2 minutes, and then obtained the mixture is injected into the vacuum space with a residual pressure of 10 mm Hg. followed by cooling of the fat and condensation, the shoulder straps of volatile substances.

o

The results of the experiment are summarized in table. 5. From table. It can be seen in Figure 5 that when treating mink fat in accordance with the proposed method, with increasing fat temperature and sound field intensity, reducing the consumption of superheated steam and vacuum, waste and losses do not increase and the quality of fat does not change.

Table 5

0

25

Fat waste in

epaulettes,%

Irrecoverable losses,%

Acid number

fat mg KOH

Humidity,%

Fat quality, 35 point

Example 6. 1000 g of mink fat with a temperature of 155 C is mixed with superheated steam of the same temperature in a ratio of 21: 1 and passed through a sound field with a frequency of 12.5 kHz and an intensity of 0.6 W / cm for 3 min, and then obtained the mixture is pulsed into a vacuum space with a residual pressure of 10 mm Hg. with the subsequent cooling of the fat and condensation of epaulets of volatile substances.

The results of the experiment are summarized in Table. 6. Tablata

Way

Indicator

Claims (2)

55 From tab. 6 that when treating mink fat in accordance with the proposed method, the fat temperature increases with a decrease in superheated steam consumption and with an increase in the frequency and intensity of the sound field and the time it takes for the fat to pass through the sound field without changing the vacuum, fat loss and waste do not decrease, fat quality deteriorates. Thus, the soft heating of fat at a temperature in the range of 140-150 0 reduces the hydrolysis of fat glycerides and reduces the deterioration of vitamins. Mixing fat with superheated steam with a temperature of 140-150 ° C in the fat: steam ratio from 10: 1 to 20: 1 provides the best separation of volatile fractions (aldehydes, ketones and free fatty acids) from neutral fat and removing them with steam. Impact on the vapor-sound mixture of the sound field with a frequency of 10-20 kHz and an intensity of 0.2-0.5 W / CM for 1-2 minutes ensures, while maintaining the stability of the fat, an optimal release of residues of volatile fractions from neutral fat . In addition, the injection of the vapor-fat mixture with a pulsating jet into the vacuum space with a residual pressure of 3-10 mm Hg. provides vapor phase separation with volatile fractions from neutral fat and reduced waste and fat loss. . The use of the proposed method in comparison with the known method allows reducing waste and losses during the refining of mink fat without reducing quality. Preliminary calculations showed that the annual economy from the implementation of the method in only one Nakotne collective farm in the Latvian SSR of the Jelgava district is about 20,000 rubles. The invention method of refining fats, mainly mink fat by treating it with steam, ultrasound and vacuum, characterized in that, in order to reduce fat loss, the latter is heated to 140-150s, mixed with steam in a ratio of 10: 1 to 20: 1 using superheated steam with the same temperature, the mixture is sequentially passed through a sound guele with a frequency of 1012 kHz and an intensity of 0.2–0.5 W / cm for 1-2 minutes, and then a pulsating jet is fed into the vacuum space, the residual pressure in which they support on ram 310 mmHg Sources of information taken into account in the examination 1. Manual on the technology of production and processing of vegetable oils and fats. VNIIZh, vol. II, L-., 1973, p. 209-210. 2. USSR author's certificate number 234585, cl. From 11 to 3/16, 1966.