目前,在精馏工艺中,真空精馏得到了愈来愈广泛的采用。其优点是:精馏温度低,消耗热量少,质量有保证,产品纯度高。但是,往往有较好的真空获得设备,而精馏的效果并不佳,这是由于对获得的真空度没有进行稳定控制所造成的结果。因此,对于真空技术的应用,除了真空获得和测试以外,控制真空度的稳定也是一个很重要的因素。稳定真空度是真空精馏的重要条件。我们在740mmHg减压精馏合成脂肪酸的中型装置上,采取了几个稳定真空的有效措施,并设计了一个结构简单,容易制造,控制灵敏的 At present, in the distillation process, vacuum distillation has been more and more widely used. Its advantages are: distillation temperature is low, less calories, quality assurance, product purity. However, there is often a better vacuum for obtaining equipment, and the effect of rectification is not good, as a result of the lack of a steady control of the degree of vacuum achieved. Therefore, the application of vacuum technology, in addition to vacuum access and testing, to control the stability of the vacuum is also a very important factor. Stable vacuum is an important condition of vacuum distillation. We have taken several measures to stabilize the vacuum in a 740 mm Hg medium-pressure unit for vacuum distillation of fatty acids and designed a simple, easy to manufacture and controllable