大豆蛋白挤压蒸煮处理过程中系统功耗的研究  

Relation of Extrusion Parameters and Specific Mechanical Energy in Wet Extrusion Cooking of Protein

作　　者：王伟光[1] 刘俊荣[1] 梁佳[1] 张筱潇[1] 赵艳秋[1] 辛草[1] 

机构地区：[1]大连海洋大学食品工程学院,大连116023

出　　处：《中国粮油学报》2010年第6期37-40,45,共5页Journal of the Chinese Cereals and Oils Association

基　　金：国家科技支撑计划(2008BAD94B00);辽宁省海洋与渔业厅科研计划(200913)

摘　　要：利用双轴挤压蒸煮机处理大豆蛋白,考查了挤压操作参数对挤压系统参数的影响。采用可旋转的中心组合设计,以螺杆转速(X1)、腔体温度(X2)及系统供水率(X3)为输入变量,以挤压蒸煮系统的运行电流(I)为响应变量,探索在蛋白质挤压蒸煮处理过程中挤压参数与系统功耗的关系。结果表明:螺杆转速的变化对系统的比能值影响不大,随着系统进水率的不断减小,系统的比能值逐渐变大,腔体温度对系统比能值的变化影响显著。得到挤压操作参数(X1、X2、X3)与系统功耗(y)的拟合模型为:y=3242+0.29x1-1.45x2-2.18x3+0.98x1x2-0.50x1x3-1.37x2x3+0.46x21+2.05x22+1.35x23。Soy protein was taken as raw material to investigate the specific mechanical energy（SME） during twin screw wet extrusion cooking using central composite design.Three main processing parameters were taken as input variables including screw speed（X1）,barrel temperature（X2） and water supply rate（X3）;running current（I） was observed as response variable of the extrusion cooking system and SME was analyzed based on them.Results： Screw speed has little effect on SME.Reducing water supply rate results in increase of SME.Barrel temperature has significant influence on SME.The fitting equation between the three main processing parameters and SME was obtained as follows：y=3 242＋0.29x1-1.45x2-2.18x3＋0.98x1x2-0.50x1x3-1.37x2x3＋0.46x21＋2.05x22＋1.35x23

关 键 词：大豆蛋白 挤压蒸煮 挤压参数 比能 

分 类 号：TS203[轻工技术与工程—食品科学]