小型螺旋榨油机干饼残油率试验分析  

Experimental Research for Residual Oil Rate in Pressed Cakes of Rapeseed by Screw Press

作　　者：陈坤杰[1] 杨红兵[1] 李意念[1] 丁为民[1] 

机构地区：[1]南京农业大学工学院

出　　处：《农业机械学报》2004年第6期142-143,155,共3页Transactions of the Chinese Society for Agricultural Machinery

基　　金：江苏省"三项工程"资助项目

摘　　要：用改进后的 76型小型螺旋榨油机进行油菜籽榨油试验 ,研究蒸炒情况、油菜籽含水率及榨轴转速对干饼残油率的影响。试验结果表明 ,蒸炒情况是影响干饼残油率的重要因素 ,在正常蒸炒情况下 ,油菜籽含水率对干饼残油率的影响不明显 ,在含水率为 12 .2 %和 13.5 %时 ,干饼残油率随榨轴转速的提高呈现增大的趋势。在较优的工艺条件下 ,干饼残油率可以降至 6 %以下。A modified small screw press was used for extraction experiments of rapeseeds. The relationship between the residual oil rate in pressed cakes and the stir-frying condition was analyzed and the influences of machine revolution and moisture content of rapeseed on the residual oil rate were investigated. The experimental results showed that the stir-frying condition had a remarkable effect on the residual oil rate, however, the moisture content of rapeseed did not have in the normal stir-frying condition. The study also indicated that the residual oil rate could drop to a value less than 6% under some proper technological conditions.

关 键 词：螺旋榨油机 干饼残油率 含水率 蒸炒 油菜籽 

分 类 号：TS223.3[轻工技术与工程—粮食、油脂及植物蛋白工程]