文献类型: 外文期刊
第一作者: Guo, Pingmei
作者: Guo, Pingmei;Zheng, Chang;Zheng, Mingming;Huang, Fenghong;Li, Wenlin;Huang, Qingde;Guo, Pingmei;Zheng, Chang;Zheng, Mingming;Huang, Fenghong;Li, Wenlin;Huang, Qingde;Guo, Pingmei;Zheng, Chang;Zheng, Mingming;Huang, Fenghong;Li, Wenlin;Huang, Qingde;Guo, Pingmei;Zheng, Chang;Zheng, Mingming;Huang, Fenghong;Li, Wenlin;Huang, Qingde
作者机构:
关键词: transesterification;solid base catalyst;microwave irradiation;fatty acid methyl esters
期刊名称:RENEWABLE ENERGY ( 影响因子:8.001; 五年影响因子:7.435 )
ISSN:
年卷期:
页码:
收录情况: SCI
摘要: A solid base catalyst Na_2SiO_3 was prepared by microwave heating. The catalyst was used to catalyze the transesterification reactions for the production of fatty acid methyl esters from cottonseed oil. The optimum conditions of the catalyst preparation and transesterification reactions were investigated by orthogonal experiments. The catalyst with the highest catalytic activity was obtained using microwave power of 640 W, microwave irradiation time of 6 min, catalyst particle size of 60 mesh. The catalyst was characterized with X-ray diffraction (XRD), scanning electron micrographs (SEM), and the results showed the catalyst Na_2SiO_3 has good microstructure. Under the transesterification conditions of methanol/oil molar ratio of 6:1, catalyst dosage of 5%, reaction temperature of 65 ℃, reaction time of 100 min and stirring speed of 400 rpm, the yield of methyl esters was 97.6%. The lifetime of the solid base catalysts by different process methods (microwave heating and conventional electric heating) was no significant differences, but microwave heating may be more economical than conventional electric heating.
分类号: TK5
- 相关文献
作者其他论文 更多>>
-
Regulation of interfacial mechanics of soy protein via co-extraction with flaxseed protein for efficient fabrication of foams and emulsions
作者:Shao, Jiaqi;Yang, Jing;Huang, Fenghong;Chen, Yashu;Chen, Hongjian;Peng, Dengfeng;Deng, Qianchun;Shao, Jiaqi;Xiao, Junxia;Jin, Weiping;Geng, Fang
关键词:Plant protein; Co-extraction; Natural nanoparticle; Air-/oil -water interfaces; Emulsion/foam
-
Recent advances in the contribution of glucosinolates degradation products to cruciferous foods odor: factors that influence degradation pathways and odor attributes
作者:Jia, Xiao;Zheng, Chang;Zhou, Qi;Jia, Xiao;An, Qi;Zhang, Nawei;Ren, Jingnan;Pan, Siyi;Fan, Gang
关键词:Influence factor; isothiocyanates; nitriles; processing; pungent odor; structure-odor relationship; sulfides
-
Preparation of low-fat and shape-preserving walnut via combined carbon dioxide osmotic treatment and subcritical fluid defatting
作者:Guo, Tingting;Liu, Jiajie;Zhou, Qi;Zheng, Mingming;Huang, Fenghong;Wan, Chuyun;Guo, Tingting;Liu, Jiajie;Zhou, Qi;Zheng, Mingming;Huang, Fenghong;Wan, Chuyun;Guo, Tingting;Liu, Jiajie;Zhou, Qi;Zheng, Mingming;Huang, Fenghong;Wan, Chuyun
关键词:Walnut; CO2 osmotic treatment; Subcritical fluid; Shape -preserving; Defatting
-
Insights into the 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC)-induced gelation of fully carboxylated collagen and the fabrication of hydrogels with enhanced mechanical properties
作者:Zhang, Juntao;Xu, Haofei;Liu, Yang;Sui, Peishan;Deng, Fen;Zheng, Mingming;Liu, Tianyi;Wei, Benmei;Xu, Chengzhi;Wang, Haibo;Zheng, Mingming
关键词:
-
Flavor release from walnut kernels in an in-vitro mastication model with decoupled oral parameters
作者:Jia, Yimin;Li, Wenlin;Zheng, Mingming;Zheng, Chang;Zhou, Qi;Jia, Yimin;Zhou, Qi
关键词:Walnut kernel; Oral processing model; Electronic sensing; Flavor release pattern; Volatile compounds; Food texture
-
Fabrication and properties of hydrogel based on itaconic anhydride modified collagen
作者:Zhang, Juntao;Liu, Yang;Xu, Haofei;Sui, Peishan;Wei, Benmei;Xu, Chengzhi;Zheng, Mingming;Zhu, Lian;Wang, Haibo;Zheng, Mingming
关键词:Itaconic anhydride; Collagen; Hydrogelation
-
Flavor precursors identification and thermal degradation mechanisms of glucoerucin in fragrant rapeseed oil
作者:Zhou, Qi;Zheng, Chang;Wei, Fang;Yang, Yini
关键词:Rapeseed; Widely targeted metabolism; Glucoerucin; Fragrant rapeseed oil; Thermally induced aroma; Models