WO2021182945A1 - Fractionnement à sec d'huile comestible - Google Patents

Fractionnement à sec d'huile comestible Download PDF

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Publication number
WO2021182945A1
WO2021182945A1 PCT/MY2021/050014 MY2021050014W WO2021182945A1 WO 2021182945 A1 WO2021182945 A1 WO 2021182945A1 MY 2021050014 W MY2021050014 W MY 2021050014W WO 2021182945 A1 WO2021182945 A1 WO 2021182945A1
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WO
WIPO (PCT)
Prior art keywords
oil
heat exchanger
cooled
process according
temperature
Prior art date
Application number
PCT/MY2021/050014
Other languages
English (en)
Inventor
Teng Hoe KU
Original Assignee
LIEW, Heng Wen
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by LIEW, Heng Wen filed Critical LIEW, Heng Wen
Priority to CN202180020042.XA priority Critical patent/CN115243552A/zh
Priority to AU2021234620A priority patent/AU2021234620B2/en
Publication of WO2021182945A1 publication Critical patent/WO2021182945A1/fr

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B7/00—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils
    • C11B7/0075—Separation of mixtures of fats or fatty oils into their constituents, e.g. saturated oils from unsaturated oils by differences of melting or solidifying points
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D9/00—Crystallisation
    • B01D9/0004—Crystallisation cooling by heat exchange
    • B01D9/0013—Crystallisation cooling by heat exchange by indirect heat exchange
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D9/00—Crystallisation
    • B01D9/004—Fractional crystallisation; Fractionating or rectifying columns
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D9/00—Crystallisation
    • B01D9/0059—General arrangements of crystallisation plant, e.g. flow sheets
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B1/00—Production of fats or fatty oils from raw materials
    • C11B1/10—Production of fats or fatty oils from raw materials by extracting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01D—SEPARATION
    • B01D9/00—Crystallisation
    • B01D2009/0086—Processes or apparatus therefor

Definitions

  • the invention relates to a process for the dry fractionation of edible oil. More particularly, although not exclusively, the invention relates to a process for the production of carotene rich crude palm olein. DESCRIPTION OF THE PRIOR ART
  • the oil palm produces two types of oils: crude palm oil from the fibrous mesocarp and crude palm kernel oil from the kernels. Although both oils originate from the same fruit, palm oil is chemically and nutritionally different from palm kernel oil.
  • Crude palm oil is deep orange red in colour due to the high content of natural carotenes. It is a rich source of carotenoids and vitamin E which confers natural stability against oxidative deterioration. However, without any processing, crude palm oil has limited usefulness. Crude palm oil can be refined and further fractionated to widen its application.
  • crude palm oil is processed through three refining stages, namely degumming, bleaching and deodorising and then fractionated.
  • degumming the gum and fatty acid in crude palm oil are separated together with other impurities such as trace minerals, copper and iron by the application of phosphoric acid.
  • bleaching the oil is mixed with bleaching earth (bentonite calcium) in a vacuum room to remove impurities and colour pigments in the palm oil.
  • deodorising the odour and taste of the oil are removed.
  • This refined palm oil is known as RBD palm oil. Fractionation of RBD palm oil separates the oil into liquid (olein) and solid (stearin) fractions.
  • Dry fractionation is the simplest and most cost effective process in processing RBD palm oil.
  • the adjective “dry” refers to the absence of any solvents, catalysts or chemical additives during the process. For that reason, dry fractionation is a zero-effluent modification technology, unlike solvent fractionation, hydrogenation, etc.
  • Palm olein is the liquid fraction obtained by fractionation of refined RBD palm oil after crystallization at controlled temperatures. It is fully liquid in warm climate and has a narrow range of glycerides. However, when the temperature drops below the "cloud point" of palm olein (approximately 20°C), palm olein molecules crystallize. The oil will appear cloudy. At even lower temperatures, the cloudy oil then becomes solid. The oil soon clears up when the temperature rises above the "cloud point”. Palm olein is widely used as cooking oil. It also blends with other popular vegetable oils. Palm stearin is the more solid fraction obtained by fractionation of RBD palm oil after crystallization at controlled temperatures. It is commonly used to formulate trans-free fats such as margarine, shortening and vegetable ghee.
  • Dry fractionation generally involves the heating up of RBD palm oil to a temperature of between 50°C to 55°C, cooling the oil to between 30°C to 40°C followed by further cooling of the oil to the final fractionation temperature of between 20°C to 25°C.
  • the crystallizer is then held at this temperature for a number of hours depending on the type and characteristics of the olein and stearin desired.
  • the crystallized slurry is then filtered under a pressure to obtain the olein and stearin fractions.
  • the filtration pressure is generally 3 to 5 bars.
  • the purpose of heating the oil is for destroying the memory effect before it is cooled in crystallizer chamber. The presence of crystal memory can negatively affect the yield.
  • the iodine value of the olein obtained is about 56 for a single fractionation of around 6-9 hours holding time.
  • the yield of olein and stearin obtained is about 75% and 20% respectively where the remaining yield consists of palm fatty acid distillates and waste oil.
  • the iodine value of the olein obtained is about 58 for a single fractionation of around 18- 20 hours holding time.
  • the yield of olein and stearin obtained is between 70% and 25% respectively where the remaining yield consists of palm fatty acid distillates and waste oil.
  • the iodine value is a measure of the degree of unsaturation of fats and oils. It is one of the parameters commonly used to measure the quality of olein. The higher the iodine value, the better the quality of the olein.
  • An example of a process is a modified physical refining process, which produces a refined palm oil of similar quality to that of RBD palm oil while retaining most of the carotenoids and the vitamin E originally present in crude palm oil, has been disclosed.
  • the vitamin E content is about 800 ppm, 70% of it in the form of tocotrienols (mainly as a-, b-, and g-tocotrienols).
  • the process is also applicable for the production of other natural vitamin-rich palm fractions, such as stearin, olein, and palm mid-fraction.
  • US 9,051,533 B2 describes a continuous process for the dry fractionation of edible oils and fats using one or more crystallisers in series, the process comprising the steps of: (a) providing a molten fat; (b) continuously feeding the molten oil or fat to the first of the one or more crystallisers in series in which the fat is gradually cooled by using heat exchangers containing a cooling medium so that a crystal slurry is formed, each of the one or more crystallisers exhibiting a temperature gradient, the temperature at the point where the molten or partially crystallised fat enters one of the crystallisers being higher than that at the point where the slurry leaves that crystalliser; (c) continuously withdrawing said slurry from the last of the one or more crystallisers; (d) separating said crystal slurry by filtration in a filter cake and a filtrate, wherein said process further comprises the step of at least partially melting fat encrustations deposited on the heat exchangers.
  • An oil fraction is produced by
  • Standard crystallisation vessels used to fractionate edible oils and fats incorporate an agitator that comprises a rotating shaft onto which agitator blades have been fitted in such a way that on rotation these blades exert a vertical force onto the surrounding slurry.
  • crystallisation vessels that do not have agitators.
  • US 8,133,519 B2 describes a crystallization process for edible oil and fats which is carried out in a crystallizer with stationary heat exchange elements, wherein the contents of the crystallizer are made to move along the heat exchange elements in an oscillatory manner without the use of an internal agitator.
  • Scraped surface heat exchangers are commonly used in the food, chemical, and pharmaceutical industries for heat transfer, crystallization, and other continuous processes. They are ideally suited for products that are viscous, sticky, that contain particulate matter, or that need some degree of crystallization.
  • the product is brought in contact with a heat transfer surface that is rapidly and continuously scraped, thereby exposing the surface to the passage of untreated product.
  • the scraper blades also provide simultaneous mixing and agitation. High heat transfer coefficients are achieved because the boundary layer is continuously replaced by fresh material.
  • the product is in contact with the heating surface for only a few seconds and high temperature gradients can be used without the danger of causing undesirable reactions.
  • SSHEs are especially suited for making heavy salad dressings, margarine, chocolate, peanut butter, fondant, ice cream, and shortenings.
  • US 8,962,874 B2 describes an improved process for fractionating triglyceride oil.
  • the process attains a reproducible crystallization by introducing a controlled temperature profile and ensuing crystal development that reduces the amount of entrapped olein inside the crystals or crystal aggregates.
  • the process can be used to fractionate vegetable oils such as palm oil or its blends with other palm oil products or edible vegetable oils.
  • the disadvantage of this process is that it involves repeated heating and cooling of the crude triglyceride oil which increases the total processing time. Further, the crude palm olein produced in the process can be refined, bleached and deodorised without adversely affecting the iodine value of the olein.
  • This invention thus aims to alleviate some or all of the problems of the prior art.
  • a dry fractionation of edible oil including the steps of: a) pre-cooling the oil to a temperature between 30-38°C; b) subjecting the pre-cooled oil to pressure; c) passing the pre-cooled oil under pressure from step b) through one or more scraped surface heat exchanger in which the oil is cooled so that a crystal slurry is formed and the temperature of the crystal slurry is reduced to 10-18°C; and d) separating said crystal slurry by filtration to obtain an olein fraction and stearin fraction.
  • the process is advantageous in that the crude palm oil does not need to be pre-treated using chemicals and/or solvents and/or refined, bleached and deodorised, which results in the product of the process being safe for humans and animals to consume.
  • the invention produces a crude palm olein of similar quality to that of fractioned RBD palm olein and retaining most of the carotenoids and the vitamin E originally present in crude palm oil. Since the crude palm olein does not to be refined, bleached and deodorised, operating costs are reduced which results in higher profit margin. It is a further advantage of the process of the present invention that a higher olein yield is obtained compared to conventional processes.
  • the process is operated in batches where the process time is 4 hours per batch of 20-80 metric tonnes of edible oil. This processing time is faster than that of conventional processes. In a further embodiment, the process is operated continuously.
  • the edible oil to be pre-cooled in step a) is at ambient temperature.
  • the oil in step a) is pre-cooled in a plate heat exchanger.
  • the pressure applied in step b) is in the range of 0.5 to 4 MPa.
  • multiple scraped surface heat exchangers are connected in series.
  • the separation in step d) is conducted using a press machine.
  • the edible oil is palm oil, or other edible vegetable oil in its natural state.
  • the iodine value of the olein obtained from the process is between 56 to 58.
  • Figure 1 is a diagram of a plant for carrying out the process of dry fractionation of crude palm oil in accordance to the present invention.
  • Figure 2 is a block diagram of a process for the dry fractionation of crude palm oil in accordance to the present invention.
  • Figure 3 is a block diagram of a conventional process for the attaining palm olein with an iodine value of about 56.
  • the invention relates to a process for the dry fractionation of edible oil.
  • the edible oil to be used in the process according to the invention can be of vegetable origin.
  • vegetable oils are palm oil, various palm oil fractions, soybean oil, coconut oil, rapeseed oil (canola), olive oil, peanut oil, sunflower oil and corn oil.
  • the oil is crude palm oil or other vegetable oil in its natural state.
  • the oil to be fractionated according to the invention should be in liquid form.
  • a plant for carrying out the process of dry fractionation of crude palm oil includes a holding tank 10 for receiving the oil to be processed, a heat exchanger 20 for pre-cooling the edible oil, a pump 30 for applying pressure to the pre-cooled oil, a set of scraped surface heat exchangers 40 for conducting crystallization of the oil, a temperature gauge 50 for measuring the temperature of the crystal slurry and a filtration machine 60 for filtering and separating the crystal slurry into an olein and stearin fraction.
  • One way of introducing the oil into the heat exchanger 20 is to pump it from a tank or to pump the oil straight from the oil carrier.
  • the heat exchanger 20 is a plate heat exchanger.
  • the temperature of the coolant of the heat exchanger 20 is maintained at a temperature between -5°C and 5°C.
  • the coolant can be water or an ethylene glycol-based water solution.
  • the oil is pre-cooled to a temperature between 30°C and 38°C.
  • the pre-cooled oil is then subjected to pressure.
  • the pressure source can be a rotary pump.
  • the pressurised pre-cooled oil is then passed through a scraped surface heat exchanger 40 in which the oil is cooled so that a crystal slurry is formed.
  • the scraped surface heat exchanger 40 is maintained at a substantially uniform temperature throughout the entire vessel.
  • the pressurised pre-cooled oil is introduced into the scraped surface heat exchanger 40.
  • the viscosity of the pre-cooled oil changes due to changes in temperature, and therefore portions of the crystal slurry will stick to the inside wall of the scraped surface heat exchanger 40.
  • the shaft with the blades rotates the blades will scrape the crystal slurry which sticks to the inside wall of the scraped surface heat exchanger, thereby enhancing efficient heat transmission so as to allow cooling of the crystal slurry to be affected in a continuous heat exchange process. It also has the advantage that leads to the formation of a homogeneous crystal population. Following this the crystallised slurry leaves the heat exchanger.
  • One or more scraped surface heat exchangers are used in the process according to the invention.
  • a set of scraped surface heat exchangers are used and are connected in series.
  • Each scraped surface heat exchanger must show a temperature gradient i.e. the temperature of the second scraped surface heat exchanger is lower than the temperature of the first scraped surface heat exchanger.
  • the crystal slurry has to be transferred from one scraped surface heat exchanger to the next scraped surface heat exchanger.
  • the crystal slurry is made to move along by the application of pressure.
  • the temperature of the crystal slurry leaving the last scraped surface heat exchanger should be in the range between 12°C and 15°C. Cooling the oil to below its cloud point is not recommended since this may lead to a deposit of fat crystals in the heat exchanger.
  • rotation of the shaft of the scraped surface heat exchanger is performed at a speed between 50 and 400 rpm.
  • scraped surface heat exchanger is designed so as to minimize encrustation, this often involves high liquid speeds.
  • these high speeds have to be avoided since they have been found to lead to secondary nucleation, non-uniform crystal sizes, slow filtration and high residual oil content in the stearin fraction.
  • a suitable temperature gauge 50 may be placed to measure the temperature of the crystal slurry that has passed through the scraped surface heat exchanger.
  • the slurry leaving the scraped surface heat exchanger has to be separated by filtration 60 into a stearin fraction and an olein fraction.
  • One way of introducing the crystal slurry into the press is to pump it from the scraped surface heat exchanger.
  • the filtration can be done via a plate and frame filter press, chamber plate filter press or a membrane plate filter press.
  • the crude palm olein can be further refined 70 once dry fractionation has been completed, only if needed. Since the crude palm olein is used for animal feed additive, refining, bleaching and deodorising the crude palm olein which uses chemicals is not preferred. As will be readily apparent to those skilled in the art, the present invention may easily be produced in other specific forms without departing from its scope or essential characteristics. The present embodiments are, therefore, to be considered as merely illustrative and not restrictive, the scope of the invention being indicated by the claims rather than the foregoing description, and all changes which come within therefore intended to be embraced therein.
  • Example 1 Process using four scraped surface heat exchanger
  • the experiment conducted is a batch process of dry fractionation of crude palm oil.
  • the iodine value of the crude palm oil is 51.
  • Crude palm oil is pumped from a storage tank in which the oil temperature in the tank is between 50°C and 60°C, through a plate heat exchanger that cooled the oil to a temperature between 30°C and 38°C.
  • the temperature of the coolant of the plate heat exchanger is maintained at a temperature between -5°C and 5°C.
  • the coolant used is in the plate heat exchanger is water.
  • the pre-cooled oil is then subjected to pressure by way of a rotary pump.
  • the pressure subjected to the pre-cooled oil is between 0.5 MPa and 1.5 MPa.
  • the pressurised pre-cooled oil is then passed through a scraped surface heat exchanger in which the oil is cooled so that a crystal slurry is formed.
  • the scraped surface heat exchanger is filled at a rate between 5 and 20 metric ton per hour.
  • the cooling rate of the scraped surface heat exchanger is between 10°C and 25°C per minute.
  • the frequency of the rotation of the shaft of the scraped surface heat exchanger is between 50 rpm and 400 rpm.
  • the crystal slurry was allowed to flow from to the second to fourth scraped surface heat exchangers accordingly.
  • the temperature of the crystal slurry exiting the fourth scraped surface heat exchanger is between 15°C and 18°C.
  • the crystal slurry was allowed to flow from the scraped surface heat exchanger to a membrane filter press.
  • Table 1 illustrates the product properties obtained by the process according to the invention compared to the conventional process as described in Figure 3 where the crude palm oil must be refined, bleached and deodorized prior to dry fractionation.
  • Table 2 illustrates the properties of the crude palm olein obtained by the process according to the invention.
  • Example 2 Process using six scraped surface heat exchangers
  • the experiment conducted is a batch process of dry fractionation of crude palm oil.
  • the iodine value of the crude palm oil is 51.
  • Crude palm oil is pumped from a storage tank in which the oil temperature in the tank is between 50°C and 60°C, through a plate heat exchanger that cooled the oil to a temperature between 30°C and 38°C.
  • the temperature of the coolant of the plate heat exchanger is maintained at a temperature between -5°C and 5°C.
  • the coolant used is in the plate heat exchanger is water.
  • the pre-cooled oil is then subjected to pressure by way of a rotary pump.
  • the pressure subjected to the pre-cooled oil is between 0.5 MPa to 1.5 MPa.
  • the pressurised pre-cooled oil is then passed through a first scraped surface heat exchanger in which the oil is cooled so that a crystal slurry is formed.
  • the scraped surface heat exchanger is filled at a rate of 5-20 tons per hour.
  • the cooling rate of the scraped surface heat exchanger is 10-25°C per minute.
  • the frequency of the rotation of the shaft of the scraped surface heat exchanger is 50-400 rpm.
  • the crystal slurry was allowed to flow from to the second scraped surface heat exchanger.
  • the cooling rate of the scraped surface heat exchanger is 15-30°C per minute.
  • the frequency of the rotation of the shaft of the scraped surface heat exchanger is between 50 rpm and 400 rpm.
  • the crystal slurry was allowed to flow from to the third to sixth scraped surface heat exchangers accordingly.
  • the temperature of the crystal slurry exiting the sixth scraped surface heat exchanger is between 10°C and 13°C.
  • the crystal slurry was allowed to flow from the scraped surface heat exchanger to a membrane filter press. The experiment was continued for 4 hours.
  • the olein yield was between 80% and 85% and its iodine value is 58.
  • Table 3 illustrates the product properties obtained by the process according to the invention.
  • Table 4 illustrates the properties of the crude palm olein obtained by the process according to the invention.

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  • Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Fats And Perfumes (AREA)
  • Edible Oils And Fats (AREA)

Abstract

Le procédé concerne le fractionnement à sec d'huile comestible sans utilisation de produits chimiques et/ou de solvants. Le procédé comprend les étapes consistant à : (a) pré-refroidir l'huile de palme brute à une température comprise entre 30 °C et 38 °C ; (b) mettre l'huile de palme brute pré-refroidie sous pression ; (c) faire passer l'huile de palme brute pré-refroidie sous pression de l'étape b) dans un ou plusieurs échangeurs de chaleur à surface raclée dans lesquels l'huile est refroidie de telle sorte qu'une suspension de cristaux soit formée et que la température de la suspension de cristaux soit réduite à 10 °C-18 °C ; et (d) séparer la suspension de cristaux par filtration pour obtenir une fraction d'oléine de palme brute et une fraction de stéarine de palme brute.
PCT/MY2021/050014 2020-03-10 2021-03-09 Fractionnement à sec d'huile comestible WO2021182945A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CN202180020042.XA CN115243552A (zh) 2020-03-10 2021-03-09 食用油的干式分馏方法
AU2021234620A AU2021234620B2 (en) 2020-03-10 2021-03-09 Dry fractionation of edible oil

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Application Number Priority Date Filing Date Title
MYPI2020001296 2020-03-10
MYPI2020001296 2020-03-10

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WO2021182945A1 true WO2021182945A1 (fr) 2021-09-16

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AU (1) AU2021234620B2 (fr)
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Citations (2)

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Publication number Priority date Publication date Assignee Title
US20130123524A1 (en) * 2011-11-15 2013-05-16 Desmet Ballestra Group N.V. Continuous fractionation of triglyceride oils
WO2016089196A1 (fr) * 2014-12-03 2016-06-09 Sime Darby Malaysia Berhad Procédé continu de fractionnement à sec d'huiles glycéridiques

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DE60140185D1 (de) * 2001-07-31 2009-11-26 Smet Engineering N V De Verfahren und Vorrichtung zur Trockenfraktionierung
SG133435A1 (en) * 2005-12-19 2007-07-30 W J E Invest Ltd Improved crystalisation and fractionation process
PL2242826T3 (pl) * 2007-12-21 2012-10-31 Loders Croklaan Bv Sposób wytwarzania produktu w postaci oleju palmowego
CN101779706B (zh) * 2010-02-08 2012-10-31 天津龙威粮油工业有限公司 一种特级棕榈液油及其工业化生产方法
CN205024195U (zh) * 2015-10-09 2016-02-10 湖北天基生物能源科技发展有限公司 一种地沟油脂肪酸甲酯干式分提装置

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Publication number Priority date Publication date Assignee Title
US20130123524A1 (en) * 2011-11-15 2013-05-16 Desmet Ballestra Group N.V. Continuous fractionation of triglyceride oils
WO2016089196A1 (fr) * 2014-12-03 2016-06-09 Sime Darby Malaysia Berhad Procédé continu de fractionnement à sec d'huiles glycéridiques

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RAO CHETAN S., HARTEL RICHARD W.: "Scraped Surface Heat Exchangers", CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, vol. 46, no. 3, 1 April 2006 (2006-04-01), USA , pages 207 - 219, XP055861017, ISSN: 1040-8398, DOI: 10.1080/10408390500315561 *

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CN115243552A (zh) 2022-10-25
AU2021234620A1 (en) 2022-09-22

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