菜籽仁冷榨饼膨化工艺及其浸出性能的研究

Expansion and solvent extraction performance of cold-pressed dehulled rapeseed cake

采用PHJZ100型高含油料挤压膨化机研究了菜籽仁冷榨饼的膨化工艺,经过正交试验得到最佳工艺条件:原料温度95℃、喂料电机转速900 r/min、原料水分8.46%。对冷榨饼膨化料、冷榨饼、菜籽仁膨化料、预榨饼等4种工艺浸出料的浸出性能进行了对比分析,表明冷榨饼膨化料具有浸出速率高,溶剂渗透速度快,滴干性能好等优良性能,易于实现浸出的工业化生产,可降低粕残油,扩大生产能力,减少生产成本。

The expansion of cold-pressed cake of dehulled rapeseed by PHJZ100 expander was studied, then the optimum conditions of technology was investigated by an orthogonal experiment. The optimum technical conditions were as follows：inlet temperature 95 ℃, water content 8.46%, feeding motor rotating speed 900 r/min. Cold-pressed cake expansed materials had better performance in solvent extraction velocity, solvent infiltration speed and solvent dripping capability than cold-pressing cake, dehulled rapeseed expensed materials and pre-pressed cake. Cold-pressed cake expansed materials were convenient for the industrialization of solvent extraction, and the process could reduce residual oil content of meal, increase production capacity and reduce production cost.