挤压膨化预处理对菜籽料坯性状的影响试验

Effects of the Extruding-expansion Pretreatment on Properties of Rapeseed Cakes

通过自行研制的干式高含油油料挤压机对油菜籽进行浸油前预处理,应用正交旋转组合设计试验找出挤压膨化系统参数(模孔孔径、模孔温度、油菜籽含水率、螺杆转速)对菜籽膨化料性状(膨化料的含油率、含水率、膨化度等)的影响规律。运用区间分布的统计方法获得膨化料性状与最终菜籽粕残油率之间的相关性。研究表明,随着膨化料含油率、含水率增加,膨化料的膨化度明显降低;膨化料含水率对膨化度的作用强于含油率对膨化度的影响;膨化料的膨化度越大,菜籽粕的残油率越低。

Dry mode and high-oil extruding-expansion machine which was designed and assembled in our lab was firstly applied, and the pretreatment new processing of expansion was studied. The test method of second power, revolving, orthogonal and tropical design of four factors and five levels was adopted, the direct expanding tests were carried out. The relationship between the fat content, the water content, the expansion degree of extruded cakes and the residual fat content of extracted meal were investigated according to the distribution of districts. The results indicate that with the increase of oil and water content, the degree of expansion was distinctly reduced. And the effect of water on the degree of expansion was more intensive than that of fat. The greater of the expansion degree of extruded cakes, the lower of the residual fat content in rapeseed.