鱼肉蛋白质在双轴湿挤压过程中系统运行稳定性的拟合模型  

Simulation of running stability in a twin screw extruder for wet extrusion of fish protein

作　　者：刘俊荣[1] 薛长湖[1] 佟长青[2] 俞微微[2] 谢智芬[2] 李盛德[2] 

机构地区：[1]中国海洋大学生命科学与技术学部,山东青岛266003 [2]大连水产学院食品科学与工程系,辽宁大连116023

出　　处：《水产学报》2005年第2期258-262,共5页Journal of Fisheries of China

基　　金：国家948引进国际先进农业科学技术项目(993122)辽宁省教育厅攀登计划(20101028)大连市科委优秀青年科技基金(大科技发[2001]122号)

摘　　要：利用Clextral BC-45型双轴挤出蒸煮机对鱼肉蛋白质进行湿挤压蒸煮处理,研究挤压蒸煮操作的过程参数对挤压机系统运行稳定性的影响。主要研究的3个操作参数分别是末段腔体温度,螺杆转速以及喂料湿度。采用可旋转中心复合设计,每一个变量设5个水平。运行电流为目标函数,记录每个运行过程中相应的电流读数。研究结果用响应面分析方法进行分析,得到响应曲面和等高线。建立回归拟合方程。结果表明, 螺杆转速和喂料湿度对挤压机系统运行均有影响,提高螺杆转速和喂料湿度都会降低系统运行电流。在本实验范围内的腔体温度对系统运行的影响不明显。系统运行电流对所研究的3个操作参数的回归拟合方程的相关系数R2=0.992,拟合的统计模型具有很高的可信度。A Clextral BC-45 laboratory-scale twin-screw extruder was used together with central composite design to study the effect of extrusion cooking process parameters on running stability of the extruder indicated by running current. Process variables examined were barrel temperature in the last zone, screw rotation speed and feed moisture, respectively, each at 5 levels. The system-running current readings were taken down directly from the extruder control panel during experiment-operation. The processing variables and extrusion system response parameter of the experiment were presented as response surfaces and contour lines mapped by means of response surface methodology. As shown as surfaces and contours, an increase in screw rotation speed, or an increase in the feed moisture, generally decreased the system running current significantly, while the barrel temperature has no obvious effect on the running current at the range of variables examined. Regression model was built up with a R2 =0.992, and the regression equation is highly credible.

关 键 词：:湿挤压 操作参数 系统运行电流 拟合 

分 类 号：S986[农业科学—捕捞与储运]