蓖麻籽压榨制油过程中压缩比与残油率曲线数学拟合模型  

Curve Fitting and Model of Compression Ratio and Residual Oil in Pressing Process of Castor Beans

作　　者：刘汝宽[1,2] 肖志红[1] 许方雷[3] 李昌珠[1] 黄志辉[3] 叶红齐[2] 

机构地区：[1]湖南省林业科学院,湖南长沙410004 [2]中南大学化学与化工学院,湖南长沙410083 [3]中南大学机电工程学院,湖南长沙410083

出　　处：《湘潭大学自然科学学报》2015年第3期59-63,共5页Natural Science Journal of Xiangtan University

基　　金：国家自然科学基金项目(31470594);国家林业局公益项目(201304608)

摘　　要：单轴压榨蓖麻籽时,随着压缩比增大或压榨速度降低,蓖麻籽饼的残油率总体呈降低趋势.依据压榨试验实测的数据,通过压榨曲线拟合,建立了压缩比与残油率的数学模型,确定了模型参数并进行误差分析.结果表明,模型模拟值与实测值在有效压缩比2.5~5.2的范围内是吻合的,平均误差约为5%.Castor bean is an important kind of industrial oilseeds with high oil content and low moisture content.In uniaxial press,residual oil of castor bean cake decreased with the increase of compression ratio and decrease of pressing speed.Based on the experimental data and curve fitting,a mathematical model of compression ratio and residual oil was established,and the parameters were obtained.Results of error analysis showed that the values between measured and simulated fit well in effective compression ratio 2.5~5.2,and the average error is about 5%.

关 键 词：蓖麻籽 压榨 曲线拟合 数学模型 蓖麻油 

分 类 号：TQ644.13[化学工程—精细化工]