软化条件对油菜籽软化效果影响的研究

Impact of softening condition on softening effect of rapeseed

通过研究油菜籽在不同水分含量、软化温度、软化时间条件下弹塑性的变化规律，指导软化过程中工艺参数的调节，以提高坯片质量，并达到节能、减少投资的效果。研究表明：油菜籽水分含量低于5．27％或高于14．87％时，在不同软化温度与软化时间条件下，弹塑性普遍较差。在较低软化温度（35℃）条件下，较高水分含量（11．12％、13．01％）的油菜籽，弹塑性较高，随着软化温度的升高和软化时间的延长，油菜籽的弹塑性呈下降趋势。水分含量较低时（7．34％），油菜籽的弹塑性随着软化温度（小于75℃）的升高和软化时间的延长逐步升高。在油菜籽水分含量为8．86％～10．27％，软化温度为55～65℃，软化时间为15～35min条件下，其弹塑性表现较好。正交试验结果显示，油菜籽软化的最佳工艺条件为：水分含量9．35％，软化温度60℃，软化时间25min。

By researching the change law of the elastic plasticity of rapeseed under the conditions of differ- ent water contents, softening temperatures and softening time, the adjustment of the process parameters during softening was guided in order to improve the quality of flakes and achieve the goal of energy saving and investment reduction. The results showed that when the water content of rapeseed was less than 5.27% or higher than 14.87% , elastic plasticity was generally worse under the conditions of different sof- tening temperatures and softening time. Under the condition of low softening temperature （35 ℃ ） , the elas- tic plasticity of rapeseed with higher water content（ 11.12%, 13.01% ） was higher. The elastic plasticity of rapeseed showed a downward trend with softening temperature rising and softening time prolonging. The elastic plasticity of low water content （7.34%） rapeseed rose with softening temperature （ below 75 ℃ ） rising and softening time prolonging. The elastic plasticity of rapeseed was better under the conditions of water content 8.86% - 10.27% , softening temperature 55 - 65 ℃ and softening time 15 - 35 min. The results of orthogonal experiment indicated that the optimal softening conditions of rapeseed were obtained as follows：water content 9.35%, softening temperature 60 ℃ and softening time 25 min.