高温脱脂花生粕双螺杆挤压组织化的工艺研究

Technical Study on Twin-screw Extrusion Texturization of High-temperature Defatted Peanut Meal

利用响应面分析法,采用双螺杆挤压膨化机,以高温脱脂花生粕为原料,研究了双螺杆挤压组织化加工中操作参数对感官评定的影响,并通过优化与试验验证得到最佳工艺条件。结果表明:机筒温度、物料含水率、喂料速度、螺杆转速对产品的感官质量具有显著影响,感官评定随着机筒温度、物料含水率和喂料速度的升高均表现出先升后降的趋势,随着螺杆转速的升高则表现出降低的趋势。在机筒温度(第4区)147℃,物料含水率30%,喂料速度560 kg/h,螺杆转速340 r/min的条件下挤出物具有良好的组织化感官质量。

Using the response surface method,TXLL110 twin-screw extruder and high-temperature ctelatteo peanut meal as raw materials, the author studied effect of process parameters on sensory evaluation in twin-screw extrusion texturization, and got the best process conditions by optimization and experimental verification. The results showed that the operating parameters had marked effects on sensory evaluation. The sensory evaluation first increased and then fell down with the increase in barrel temperature, feed moisture and feed speed and the decrease in screw speed. The products obtained the optimum structure under the conditions of barrel temperature （zone 4） 147℃ ,feed moisture 30% , feed speed 560 kg/h, and screw speed 340 r/rain.