光皮树果实专用型螺旋冷榨机的压榨性能研究  

The pressing performance of spiral cold pressing machine for fruits from Swida wilsoniana

作　　者：李昌珠[1] 肖志红[1] 刘汝宽[1] 黄志辉[2] 

机构地区：[1]湖南省林业科学院,湖南长沙410004 [2]中南大学机电工程学院,湖南长沙410083

出　　处：《湖南林业科技》2013年第2期6-8,14,共4页Hunan Forestry Science & Technology

基　　金：国家林业局公益项目(201004071);国家科技计划项目(2011BAD22B04);湖南省科技厅项目(2012NK4026)

摘　　要：开展了能源植物光皮树果实压榨制油工艺研究,对比了自制硬果核油料专用小型螺旋冷榨机(XLK—2010型)与德国进口的螺旋冷榨机(KOMET CA—59—G型)的压榨效果。重点考察了在出饼孔分别为5 mm和6 mm的条件下,不同榨机榨轴转速对光皮树果实的生产效率、饼粕残油率和出饼温度的影响。结果表明:在相同条件下,自制的小型螺旋冷榨机与进口设备相比,压榨效率相当,但饼粕残油率和出饼温度略低,设备制造成本大大降低。该研究初步建立了光皮树果实压榨制油工艺参数,为大型专用型冷榨机的研制提供了理论支撑。A new type of cold pressing machine for hard fruits, such as fruits from Swida wilsoniana, was manufactured. The pressing effects of fruits from Swida wilsoniana by the new machine （XLK-2010） and a pressing machine imported from Germany （ KOMET CA- 59-G） were compared. And the efficiency of production, the residual oil rate and the temperature of the cake were studied under the different machine revolution, when the cake holes were 5mm and 6mm respectively. The results showed that, under the same conditions, compared with the imported pressing machine, the new spiral cold pressing machine had the same squeezing efficiency, a lower meal residual oil rate, a lower cake temperature and a lower cost for manufacturing the equipment. The research initially established parameters for processing fruits from Swida wilsoniana and provided theoretical support for the development of large cold pressing ma- chine.

关 键 词：冷榨机 光皮树果实 工艺参数 

分 类 号：TS223.3[轻工技术与工程—粮食、油脂及植物蛋白工程]