Operating temperature of hydration degumming of edible oil refining equipment

The temperature at which the colloidal dispersed phase begins to agglomerate under certain conditions is called the critical temperature for colloidal dispersion phase agglomeration. Only at or below this temperature, the colloids can coalesce. The critical temperature is related to the particle size of the dispersed phase. The larger the particle size, the larger the particle's attraction circle and the higher the critical temperature of the coagulation.

The temperature is high, the viscosity of the oil is low, the lipid and phospholipid oil foot separation effect is good after hydration; the temperature is high, the phospholipid absorbs water, the water absorption is high, the hydration speed is fast, the phospholipids swell sufficiently, and some are sandwiched between hydrophobic bases of phospholipids. The oil is forced out, so the hydration temperature is high, which helps to increase the refining rate.

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