微波-离心法分离餐饮泔水中油脂的研究

餐饮泔水中油脂产生量大,易腐败变质,危害环境和人体健康,若经合理回收利用则是一种优良资源。而油脂的分离是餐饮泔水中油脂资源化利用的关键步骤。研究以模拟餐饮泔水油水乳化液作为研究对象,通过微波-离心法分离油水乳化液的油脂组分,考察了微波功率及作用时间、温度、离心时间及离心机转速对分离效果的影响。结果表明:该研究微波破乳的适宜条件是微波功率800 W,作用温度70℃,作用时间15 min;微波破乳后的离心分离工序中,溶液较适宜的离心时间为8 min,转速为8 000 r/min。

RESEARCH ON OIL SEPARATION FROM CATERING SWILL BY MICROWAVE AND CENTRIFUGATION

Catering swill，with high oil content，is easy to corrupt and breed toxic and hazardous substance，posing threat tohumans' health and the environment． Simultaneously，it is also a kind of useful resource if properly recycled． Oil separationfrom catering swill is a critical step of recycling． Using simulative oil-water emulsion as the research object，the containing oilwas separated from catering swill by microwave followed by centrifugation． The impact of microwave irradiation power，timeand temperature，as well as the impact of time and speed of centrifugation on oil removal rate in catering swill oil-wateremulsification were studied in the paper． The results showed that the appropriate conditions of microwave irradiation were800 W，70 ℃ and 15 min， and the optimal condition of centrifugation were 8 min，8 000 r /min．