小型单螺杆挤压膨化机加工全脂大豆的试验  

Experimental Study on Extruding Soybean by Small-size Screw Extruder

作　　者：张祖立[1] 王宏立[2] 白晓虎[1] 邵悦[1] 

机构地区：[1]沈阳农业大学工程学院,沈阳110161 [2]黑龙江八一农垦大学工程学院,黑龙江大庆163319

出　　处：《沈阳农业大学学报》2006年第5期744-747,共4页Journal of Shenyang Agricultural University

基　　金：辽宁省自然科学基金(20032084)

摘　　要：利用自行研制的小型单螺杆挤压膨化机对全脂大豆进行膨化加工试验,将大豆物料含水率、螺杆转速、膨化温度作为试验因素,经过单因素试验和二次回归正交旋转组合试验,找出其对大豆膨化加工性能(度电产量、生产率、膨化压力)的影响规律,并经优化设计得出最佳参数组合。利用扫描电子显微镜观察和分析膨化及未膨化大豆的微观结构变化,对大豆膨化机理进行了初步探讨,并通过膨化和未膨化大豆的营养成分对照测试分析,证实了挤压膨化能够改善大豆的理化性状和营养成分,有利于动物的消化和吸收。A kind of small-size single-screw extruder was used in the study. Soybean moisture, screw speed and extruding temperature were considered as different factors. Influence pattern of processing property （ output per kWh, production efficiency, extruding pressure ） was obtained by a series of single factor and orthogonal rotatory combination design of three factors for experiment. The optimal combination of main parameters was gained by optimization method. With the help of electron microscope, it was found that the microstructure of soybean was changed after extruding as compared with that without extrusion. The tissue structure of the soybean could be changed by extruding process through the analysis of the nutrition composition. It was advantageous to direst and absorb bv the animals.

关 键 词：全脂大豆 螺杆挤压 膨化试验 膨化机理 

分 类 号：S226.9[农业科学—农业机械化工程]