响应面优化核桃粕的湿法超微粉碎工艺  

Optimization of Wet-grinding of Walnut Mill Cake by Response Surface Analysis

作　　者：陈义勇[1,2] 王亮[3] 赵小忠[3] 边浩光 边文阳 边向红 黄婷[1] 金素云[1] 刘婳[1] 

机构地区：[1]常熟理工学院生物与食品工程学院,江苏常熟215500 [2]江南大学食品科学技术国家重点实验室,江苏无锡214036 [3]新疆大学生命科学与技术学院,新疆乌鲁木齐830046 [4]无锡新光粉体加工工艺有限公司,江苏无锡214036 [5]无锡市阳光干燥设备厂,江苏无锡214036

出　　处：《食品研究与开发》2011年第2期24-27,共4页Food Research and Development

基　　金：新疆维吾尔自治区科技支疆项目计划(引导性)项目(200991222)

摘　　要：以新疆优质山核桃粕为原料,通过响应面分析法探讨球料比、核桃浆液浓度以及搅拌器转速对核桃粕颗粒粒度(d50)的影响,比较球磨机湿法粉碎和气流干法粉碎核桃粕效果,得出核桃粕的湿法超微粉碎工艺参数为:球料比为5(g/g),核桃浆液浓度为50%,搅拌器转速为700r/min,球磨介质为Φ10mm氧化锆球,在最佳工艺条件下颗粒d50为14.5μm,球磨机湿法粉碎效果大大优于气流干法粉碎。Wallnut mill cake made in xinjiang was used of wallnut solution and rotate speed of beater on d50 of as material. The effects of ball/materials ,concentration walnut mill cake were investigated through the response surface analysis. Parameters of wet-grinding of walnut mill cake were optimized as follows： Ball/materials was 5 （g/g）, concentration of wallnut solution was 50 %, rotate speed of beater was 700 r/min, gringing medium was zireonia ball. Under the optimium technology, the d50 of walnut mill cake was 14.5μ m. The result of wetgrinding with ball grinder preceded that of airflow-grinding.

关 键 词：核桃粕 湿法超微粉碎 球磨机 响应面 

分 类 号：S664.1[农业科学—果树学]