Study On The Layer Melting Crystallization Phase Equilibrium And Mesostatic Properties Of Palm Oil

Palm oil is widely used in China,and there is a large amount of palm oil used every year in the production of food and raw materials in the chemical industry.Similarly,palm oil is widely used in developed countries,especially in industrial production,which is called "industrial monosodium glutamate".Therefore,to further improve the economic value and application of palm oil,it needs to be divided.As the key point of the industrial chain of oil refining industry,the oil separation is an important way to make full use of grease and reuse the waste oil resources.The melting layer crystallization is suitable for the difficult separation of the melting point and the chiral material,and the separation efficiency is high.Based on triglyceride palmitate(PPP),1,3-2 palmitic acid-2-oleic acid glyceride(POP),1,2-dioleate-3-palmitate glyceride(POO)as raw material,by differential scanning calorimetry analysis method to determine different one yuan and two yuan gan three esters of molten DSC spectra and analyze the temperature of the melting peak phase equilibrium parameters,determine the melting temperature and setting temperature,get a different one yuan and two yuan gan three ester oil melting phase equilibrium of basic data.The results showed that: the cooling stage of PPP and POO,PPP and POP,POP and POO were the two binary mixtures,and the cooling temperature and the end temperature were stable,and the temperature did not change with the change of proportion.The peak temperature increases with the increase of POP and POO.The melt temperature was stable at the melting stage,and the peak temperature and the melting end temperature increased with the increase of POP and POO.The dual mixture of PPP,POP and POO conforms to the phase equilibrium characteristics of quasi-solid solution.The main component of palm oil,triglycerides,determines its physical properties.These triglycerides are made up of a lot of different fatty acids.This results in the heterogeneity of triglycerides,which has a very large melting range.The results show that the crystallization of palm oil is wide and the process of crystallization is poor.This paper provides basic data for the crystallization separation of palm oil,palm oil stearin,palm oil soft fat,and induction period.Results show that in certain cases,the outer temperature of palm oil and palm oil soft fat interface stability zone width increases with the increase of cooling rate and reduce the cooling crystallization rate is helpful to reduce the interface stability zone width;With the increase of the cooling rate,the width of palm oil hard ester is decreased,and the increase of the cooling rateis helpful to reduce the width of the stable zone.With the increase of supersaturated temperature,the apparent nucleation series increases,which is more conducive to the formation of nucleation.