小型单螺杆挤压膨化机加工豆粕的初步研究  

Studies on Processing Soy Smash with Single-screw Extruder

作　　者：杨玉芬[1] 张本华[1] 王强[1] 陈彬[1] 胡艳清[1] 

机构地区：[1]沈阳农业大学工程学院,沈阳110161

出　　处：《农机化研究》2008年第5期133-135,共3页Journal of Agricultural Mechanization Research

摘　　要：通过对现有的小型单螺杆挤压膨化机的改进及试验,实现了对豆粕蛋白的组织化加工。同时,分析了挤压膨化机的主轴转速、出料模板的长径比、模板间隙和原料的含水率,得出各参数对豆粕蛋白组织化加工的影响。试验结果表明:豆粕的不同含水率对组织化蛋白的性能影响较大,在含水率为30%～40%时,豆粕的组织化效果较好;螺杆转速、长径比、模板间隙等均影响组织化加工效果;应用小型单螺杆挤压膨化机进行豆粕蛋白组织化加工可行。Tissue was changed. The protein can be made from soy smash （De-fatted soybean） with a single-screw extruder witch effects of different factors on tissue protein were studied through rotational speed, L/D ration, die swell distance and moisture contents; The test results pointed out that it is best that moisture contents of soy smash is 30% - 40%; There are effects of different on rotational speed, L/D ration and die swell distance; it is workable with a single-screw extrude.

关 键 词：单螺杆挤压膨化机 豆粕 蛋白组织化 

分 类 号：S817.12[农业科学—畜牧学]