基于箱链式浸出器的菜籽饼浸出工艺探讨  

Rapeseed cake extraction process with bucket type extractor machine

作　　者：温小荣 梁椿松 孙明奎 管磊 

机构地区：[1]迈安德集团有限公司,江苏扬州225127

出　　处：《粮食与饲料工业》2017年第4期35-37,42,共4页Cereal & Feed Industry

摘　　要：浸出器是菜籽压榨浸出过程中的关键设备,为尽可能地降低生产过程中粕残油,分析了调试过程中关键化验指标及对应的操作条件,确定了利用箱链式浸出器对压榨后菜籽饼进行浸出的最佳操作条件。分析结果表明,在生产过程中控制入榨水分为3.0%~3.5%,浸泡时间为75min,浸出温度为58℃,液料比为0.60~0.65(体积比),可获得最低粕残油为0.94%。此外,生产过程中箱链式浸出器运行稳定,料层高度与运行速度均可实现自动化控制。Extractor machine is the key device during rapeseed squeezing and leaching.To lower the residual oil of meal in production process,critical indexes which influenced residual oil and its corresponding operating conditions were analyzed,and the optimal conditions of rapeseed cake leached by bucket type extractor machine were obtained.With the squeezed water of3.0%-3.5%,extraction time of 75 min,extraction temperature of 58℃,volume ratio of hexane to rapeseed cake 0.60-0.65,the lowest residual oil（0.94%）of meal was obtained.In additon,bucket type extractor machine ran steadily during the production,and both the layer height and running speed could realize automation control.

关 键 词：菜籽饼 粕残油 箱链式浸出器 浸出条件 

分 类 号：TS225.14[轻工技术与工程—粮食、油脂及植物蛋白工程] TS223.4[轻工技术与工程—食品科学与工程]