棕榈仁冷榨饼造粒浸出制油的工艺研究  

Technical study of oil manufacture extraction for cold pressing dreg pellets from palm kernel

作　　者：郭善辉 万辉 都晓明 

机构地区：[1]无锡中粮工程科技有限公司,无锡214035

出　　处：《粮食与食品工业》2013年第1期5-7,共3页Cereal & Food Industry

摘　　要：为改善棕榈仁进料饼粕质量,提高棕榈仁油浸出效率,通过对压榨饼进行造粒后再浸出制油的工艺进行了探索性研究,系统地考察了物料水分、模板孔径对造粒过程的影响,比较分析了造粒料与未造粒料的浸出效果。试验结果表明:造粒过程中机械力可以有效的破碎压榨过程没有破碎的棕榈仁,提高物料的渗透性和浸出效果。对于含油18%的棕榈仁压榨饼造粒,其最佳造粒水分为9.5%～10.5%,造粒模板孔径4mm,浸出粕的残油在0.86%～0.93%之间,比压榨饼直接浸出可降低粕中残油0.7%～0.8%。In order to improve the quality of feedstock and extraction, the technical study of oil manufacture from palm kernel dreg pellets was carried out in this research. Effect of material moisture and template bore diameter on the pelleting process was observed systematically, and the oil yields of pelleting marelials and non-pelleting marelials were compared. The results show that, the non-cracked palm kernels in pressing process could be effectively mashed by the mechanical force from pelleting process, and so the permeability and infusion effect could be enhanced obviously. For the palm kernel press cake containing 18 % oil,the best pelleting condition was at material moisture 9.5%-10.5% with the template bore diameter was 4 mm. The residual oil of infusion dreg was 0.86%-0.93%, and the residual oil decreased by 0.7%-0. 8% compared to the non-pelleting marelials.

关 键 词：棕榈仁 造粒 浸出 

分 类 号：TS224[轻工技术与工程—粮食、油脂及植物蛋白工程]