基于量纲分析的挤压参数与淀粉糖浆出品率经验公式的建立  

Empirical Formula Relating Toextrusion Parameters and Ratio of Starch Syrup Based on Dimensional Analysis

作　　者：肖志刚[1] 申德超[2] 

机构地区：[1]沈阳师范大学粮食学院,辽宁沈阳110034 [2]山东理工大学轻工与农业工程学院,山东淄博255049

出　　处：《食品科学技术学报》2014年第4期21-27,共7页Journal of Food Science and Technology

基　　金："十二五"农村领域国家科技支撑计划项目(2012BAD34B02);哈尔滨市学科带头人基金资助项目(2012RFXXN107);黑龙江省教育厅科学技术研究重点项目(12511z006)

摘　　要：为减少多因素复杂反应系统的试验次数,基于改进的量纲分析"π"试验设计方法,以挤压预处理制得的玉米粉为原料生产淀粉糖浆.以物料含水率、挤压机机筒温度、模孔孔径、螺杆转速、轴头间隙及模孔长度为试验变量,考察各因素变化对糖业出品率的影响规律.由经验公式计算得出的各试验点的预测值与实际值相对误差<0.44%,组分方程曲线上其他各点预测值与实际值相对误差<2.61%,除了组分方程曲线之外,对多点的预测值与实际值进行了比较,相对误差<5%.所建立的经验公式,其预测精度比较高,能够为实际生产提供参考.In order to reduced the number of experiments of the multi-factor complexity system, the corn meal treated by the extrusion technology was used to produce starch syrup using the ＂π＂ experimental design method based on the improved dimensional analysis. The moisture of extrusion material, heating temperature of extruder barrel, diameter of extruder screw, rotation speed and length of die nozzle, and distance from screw end to die nozzle were considered as experiment parameters. The results showed that the relative error between numerical value of forecasting and fact at experiment points was less than 0.44%, and the relative error at other points in the range of experiment parameters was less than 2.61%. Meanwhile, the relative error at most points out of the experiment parameters was less than 5%. The empirical formula has higher precision of prediction and will provide a reference for the production practice.

关 键 词：量纲分析 挤压 淀粉糖浆 经验公式 

分 类 号：TS201.1[轻工技术与工程—食品科学] TS221[轻工技术与工程—食品科学与工程]