双低油菜籽的油脂萃取动力学研究(Ⅱ)——预处理方法对油脂萃取动力学特性的影响

Study on Oil Extraction Kinetics of Chinese Double-low Rapeseed(Ⅱ) --Effect of Rapeseed Species and Pretreatment on Extraction Kinetics

采用不同预处理方法分别对双低油菜品种、双高油菜品种菜籽中油脂的萃取动力学进行比较研究 ,建立未破碎菜籽的萃取动力学模型 ,以确定其油脂的萃取参数和预处理方法对萃取的影响。结果表明 :采用平板模型对未破碎油菜籽所建立的指数数学模型能较好地描述其油脂的萃取过程。菜籽品种对油脂的萃取特性有较大影响。 6 0 2油菜籽品种的原料含油率稍高 ,萃取过程的油脂扩散系数较大 ,萃取后的残油量较低。蒸炒和轧片都可以提高油脂的扩散系数 ,降低残油量。其中以轧片的效果最好。

Effect of rapeseed from Chinese double low species with different pretreatment on extraction kinetics properties were studied based on a continouous extractor. Results indicated that the process of the oil extraction with globe (broken rapeseed) and infinite parallel planes (non broken rapeseed) both meet the index model. The species of rapeseed influence the character of oil extraction greatly. The 602 double low species contains more oil, has a higher oil diffusion coefficient during the extraction,and has lower leftover oil content after extraxtion than those of 821 double high species. Both baking and pressure can increase the diffusion coefficient and decrease the oil content of rapeseed cake.