Hu Hao, Wang Fan, He Wenzhi, Li Guangming. RESEARCH ON OIL SEPARATION FROM CATERING SWILL BYMICROWAVE AND CENTRIFUGATION[J]. ENVIRONMENTAL ENGINEERING , 2015, 33(10): 77-80. doi: 10.13205/j.hjgc.201510017
Citation:
Hu Hao, Wang Fan, He Wenzhi, Li Guangming. RESEARCH ON OIL SEPARATION FROM CATERING SWILL BY
MICROWAVE AND CENTRIFUGATION[J]. ENVIRONMENTAL ENGINEERING , 2015, 33(10): 77-80. doi: 10.13205/j.hjgc.201510017
Hu Hao, Wang Fan, He Wenzhi, Li Guangming. RESEARCH ON OIL SEPARATION FROM CATERING SWILL BYMICROWAVE AND CENTRIFUGATION[J]. ENVIRONMENTAL ENGINEERING , 2015, 33(10): 77-80. doi: 10.13205/j.hjgc.201510017
Citation:
Hu Hao, Wang Fan, He Wenzhi, Li Guangming. RESEARCH ON OIL SEPARATION FROM CATERING SWILL BY
MICROWAVE AND CENTRIFUGATION[J]. ENVIRONMENTAL ENGINEERING , 2015, 33(10): 77-80. doi: 10.13205/j.hjgc.201510017
Catering swill,with high oil content,is easy to corrupt and breed toxic and hazardous substance,posing threat to
humans' health and the environment. Simultaneously,it is also a kind of useful resource if properly recycled. Oil separation
from catering swill is a critical step of recycling. Using simulative oil-water emulsion as the research object,the containing oil
was separated from catering swill by microwave followed by centrifugation. The impact of microwave irradiation power,time
and temperature,as well as the impact of time and speed of centrifugation on oil removal rate in catering swill oil-water
emulsification were studied in the paper. The results showed that the appropriate conditions of microwave irradiation were
800 W,70 ℃ and 15 min, and the optimal condition of centrifugation were 8 min,8 000 r /min.