1) waste edible oils
废食用油
1.
The purpose of this study is to evaluate the effect of biodiesel on environment and to investigate the effect of the biodiesel made of waste edible oils on the performance and emissions of engines.
为了查明生物柴油对环境的影响以及废食用油制备的生物柴油对发动机性能和排放特性的影响,研究了生物柴油环境生命周期评价及其对环境的影响以及废食用油生物柴油的生产工艺流程,即甲醇与废食用油在催化剂作用下发生酯交换反应生产出生物柴油。
2.
The mechanism and hazard of waste edible oils were discussed.
探讨了废食用油产生的机理及其危害,综述了废食用油回收制备生物柴油的研究进展,展望了今后回收废食用油合成生物柴油的发展趋势。
3.
The results showed that tetrahydrofuran was a better cosolvent and the waste edible oils containing abundant free fatty acids was liable to form miscible system.
结果表明,四氢呋喃是良好的共溶剂,游离脂肪酸含量高的废食用油有利于共溶体系的形成。
2) Waste cooking oil
废食用油
1.
Study of producing biodiesel from waste cooking oil;
利用废食用油制备生物柴油的研究
2.
Progress in biodiesel fuel production technology using waste cooking oil;
废食用油生产生物柴油技术研究进展
3) waste vegetable oil
废食用油
1.
Experimental study on transforming waste vegetable oil into substitute fuel for diesel engine;
废食用油转化成柴油机替代燃料的试验研究
2.
Decoloration of waste vegetable oil by activated carbon adsorption;
废食用油活性炭脱色工艺的研究
3.
In the paper,a performance comparison experiment of two kinds of fuel,alternative fuel made from waste vegetable oil(WVO) and No.
通过用废食用油制得的柴油机代用燃料,在小型高速柴油机上与0号柴油做了性能对比试验。
4) Waste cooking oil
废食用油脂
1.
Preparation of biodiesel from waste cooking oil in fixed bed reactor by immobilized lipase;
废食用油脂固定床酶法合成生物柴油研究
5) food waste oil
食用废弃油
1.
Analysis of the substrate preference of lipases from these two strains with different oils as substrates showed that the strain B10 has the highest transesterification activity in converting food waste oils and Jatropha curcas L.
54%:分别以不同油脂为底物对这两株菌的脂肪酶进行底物偏好性试验,结果表明:B10对食用废弃油和麻疯树种子油的转酯能力最强,转化率分别为62。
6) edible oil wastewater
食用油脂废水
1.
The fundamental principle of inorganic ceramic membrane filtration technique for wastewater treatment and its application in edible oil wastewater treatment were introduced.
对无机陶瓷膜处理废水的原理及其在食用油脂废水处理中的应用进行了综述 ,指出无机陶瓷膜在食用油脂废水治理中有着良好的应用前
补充资料：食用橘子油香精
分子式：
分子量：
CAS号：
性质：淡黄色至橙黄色透明、澄清油状液体。能与油脂混溶。不溶于水。具有新鲜的柑橘香味，香气纯正，无杂质杂气味。用于热制做的糖果、饼干、蛋糕、面包等食品。用量一般为0.05%-0.15%。橘子油、甜橙油、辛醛、癸醛、柠檬醛和植物油等为主要原料，按一定配方经搅拌混合、静置、过滤或澄清制得。
分子量：
CAS号：
性质：淡黄色至橙黄色透明、澄清油状液体。能与油脂混溶。不溶于水。具有新鲜的柑橘香味，香气纯正，无杂质杂气味。用于热制做的糖果、饼干、蛋糕、面包等食品。用量一般为0.05%-0.15%。橘子油、甜橙油、辛醛、癸醛、柠檬醛和植物油等为主要原料，按一定配方经搅拌混合、静置、过滤或澄清制得。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条