基于量纲分析对花生挤压膨化制油参数的试验研究
Experimental Study of Peanut Oil Extrusion System Parameters Based on Dimensional Analysis
王迪 1张兆国 1马佳乐 1张永成 1赵菲菲1
作者信息
- 1. 昆明理工大学现代农业工程学院,云南昆明650500
- 折叠
摘要
[目的]研究花生挤压膨化制油工艺,简化制油工序,降低粕残油率.[方法]通过高含油料单螺杆剖分式挤压机对花生进行浸油的前处理,根据量纲分析理论进行试验设计和函数组成,以物料含水率、套筒温度、主轴转速、模孔直径、模孔长度、喂料速度6因素设计试验,找出花生挤压膨化工艺参数对粕残油率的影响规律.[结果]通过该试验建立的方法得到的关于粕残油率的经验公式可以对粕残油率进行精确预测,经验公式在现有试验条件下可反映花生残油率与挤压膨化试验参数间的关系.[结论]通过试验建立粕残油率和试验参数的经验公式,且经验公式对粕残油率能进行较好地预测.
Abstract
[Objective] The aim was to study peanut oil extrusion parameters,simplify oil production process,reduce residual oil ratio.[Method] The pretreatment technology of peanut extrusion for solvent extraction of oil was discussed.The experimental design based on the dimensional analysis was conducted by using factors including moisture content of material,temperature of barrel,rotational speed of screw,diameter and length of die nozzle,feeding speed,the effects of parameters on residucal oil ratio were obtained.[Result] The established experience formula could predict residual oil ratio exactly and indicate the relationship between peanut residual oil ratio and extrusion parameters.[Conclusion] The experience formula is founded indicating the relationship between ratio of residual oil and extrusion parameters,which can predict the ratio of residual oil exactly.
关键词
花生/挤压膨化/量纲分析/相似理论Key words
Peanut/Extrusion/Dimensional analysis/Similarity theory引用本文复制引用
出版年
2016
国家科技期刊平台
NSTL
维普
万方数据