摘要：随着人们食品安全意识的提高，果壳活性炭在食品生产中的用途越来越泛。本文以棕榈壳为原料采用水蒸气活化法制备了活性炭，并研究了其在食用油脂脱色中吸附剂配比、吸附剂用量、脱色温度、搅拌子速度等方面因素的影响，确定了最适宜的油脂脱色条件为：脱色温度110℃，搅拌速率250r/min，吸附剂用量为4%，吸附剂配比为10:1（活性白土：颗粒活性炭）所得油脂脱色率为94。31%。通过改变活化工艺方法进行了活生炭孔隙调控，使用水蒸气活化90min的棕榈壳活性炭可以将吸附剂配比升至16：1，并在具有优异脱色率（98。79%）；而使用3%Fe(NO3)3浸渍后再水蒸汽活化制备的活性炭对A法焦糖溶液的脱色效果优异，其焦糖脱色量约为93。32%。77518

毕业论文关键词：果壳活性炭；食用油脱色；焦糖溶液脱色；脱色率；孔隙调控

Study on the application of palm shell activated carbon in food decolorization

Abstract：As people's awareness of food safety and activated carbon in food production uses more and more extensive。 This paper takes palm shell activated carbon prepared by steam activation method of raw materials, and studied its adsorption ratio in edible oil bleaching, adsorbent dosage, decolorization temperature, stirring speed influence factor so, to determine the optimum conditions of decoloration for oil decolorization: 110 degrees Celsius temperature, stirring rate 250r/min, adsorbent dosage was 4%, the proportion of adsorbent for 10:1 (activated clay: granular activated carbon) from oil decolorization rate of 94。31%。 by changing the activation process the live charcoal pore regulation, palm shell activated carbon the use of 90min water vapor activation can be adsorbent ratio rose to 16:1, and has the excellent decolorization rate (98。79%); and the use of 3% iron nitrate impregnated steam activated carbon preparation of caramel A solution The decolorization effect is excellent, and the caramel decolorization rate is about 93。32%。

Keywords:Nut Shell activated carbon, decolorization of edible oil, decolorization of caramel solution, Pore control

目录

第一章 绪论 1

1。1 活性炭及其特性 1

1。2果壳活性炭及应用现状 2

1。3 棕榈壳及其活性炭 2

1。4本课题主要研究内容 4

第二章 实验内容 4

2。1实验原料和试剂 4

2。2实验仪器与设备 5

2。3实验流程与方法 6

2。4测试方法 7

第三章 棕榈壳活性炭用于食用油脱色的效果分析 7

3。1活性炭制品 8

3。2油脂脱色用活性炭颗粒大小的选择 8

3。3温度对脱色效果的影响 9

3。4搅拌速度对脱色效果的影响 10

3。5吸附剂用量对脱色效果的影响 11

3。6吸附剂配比对脱色效果的影响 13

3。7活性炭的回收再利用 15

第四章 活性炭的孔隙调控及应用效果 16

4。1孔隙调控活性炭对食用油脱色效果 16

4。2孔隙调控活性炭对焦糖液脱色效果