Tocopherol and fatty acid methyl esters (FAME) were recovered through a process involving acid-catalysed methyl esterification and crystallisation of sterols followed by molecular distillation from rapeseed oil deodoriser distillate (RODD), a by-product of vegetable refining edible oil. The effects of evaporating temperature, feed flow rate and wiper rolling speed on yield of tocopherol were systematically studied by response surface methodology (RSM) based on the separation of fame previously. The first fraction, which was collected at 50℃ at 2.66 Pa, contains mainly hydrocarbons, ketones and aldehydes. The second fraction, which was collected at 100-110℃ at 5.32 Pa, contains mainly FAME and the content of FAME in the second distillate was above 90% by analysis of gas chromatography-mass spectrometry (GC-MS). The fraction collected at 200-230℃C at 2.66 Pa was rich in tocopherol (nearly 35%). The overall recovery of tocopherol and FAME were around 50% and 90%, respectively, of the original content in RODD.

羧甲基淀粉是一种阴离子淀粉醚，在食品及其它行业中有着广阔的应用前景。本文研究以甘薯淀粉、氯乙酸为原料，乙醇为介质，用NaOH水溶液为酸接受剂，采用二次加碱法，经羧甲基化作用制得粉末状的高取代度、高粘度 的羧甲基淀粉钠（CMS），并讨论了影响产品质量的各种因素。研究结果表明，甘薯CMS在制备条件满足AGU：NaOH；CLCH2COOH为1∶4.4∶0.8，反应温度为45℃，反应时间为3h的情况下，其取代度可达1.0以上。

本文以乙醇为溶剂，采用二次加碱法对糯玉米淀粉进行羧甲基化变性，合成了CMS，并对产品在食品中 的应用进行了详细的研究，包括糊的凝沉性、冻融稳定性、透明度、抗生物降解性、pH值和介质（蔗糖、氯化钠、钙离子）对糊的影响等。结果表明，糯玉米羧甲基淀粉具有较好的冻融稳定性，透明度高，抗生物降解能力强、介质影响较小等优点。

通过测定示踪剂在膨胀床体内的停留时间分布，考察表观流速、装柱高径比、介质颗粒物性等因素对膨胀床的影响，并利用一维轴向扩散模型计算得到了液体轴向扩散系数。结果表明：对于大颗粒、低密度介质的膨胀特性可用Richardson-Zaki方程来描述，各因素对床体内扩散系数的影响可用无因次方程来模拟。

以磷酸二氢钠和磷酸氢二钠为酯化剂对甘薯淀粉进行酯化反应，研究不同因素对淀粉磷酸单酯取代度的影响。结果表明：甘薯淀粉磷酸单酯的取代度随酯化剂用量、反应温度、反应时间以及催化剂用量的增加而增大，随pH值升高先增后减，酯化剂配比和真空度对其影响不明显。固定酯化剂配比，制备甘薯淀粉磷酸单酯的最佳工艺条件为：反应温度130～140℃，反应时间2～3h，pH值5.5～6.0、酯化剂的配比3∶1，催化剂用量为淀粉质量的4%～6%。