基于营养组成的鱼饲料比热预测模型  

Specific heat prediction model based on nutritional composition for fish feed

作　　者：陈计远 王红英[1] 金楠[1] 常楚晨 方鹏[1] Chen Jiyuan;Wang Hongying;Jin Nan;Chang Chuchen;Fang Peng(College of Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]中国农业大学工学院,北京100083

出　　处：《农业工程学报》2020年第11期296-302,共7页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家重点研发计划项目(2018YFD0500600)。

摘　　要：为探究鱼饲料在加工过程中的热特性,以调控调质、膨化等工艺过程中的热量供给,同时探究现有的畜禽饲料比热模型对高脂、高蛋白鱼饲料的适应性,该研究设置3个粗蛋白水平(30%、40%、50%)和3个粗脂肪水平(5%、11%、17%)共9种配方,以代表不同食性的鱼用饲料,并使用差式扫描量热仪(Differential Scanning Calorimetry,DSC)测定9种配方分别在20~120℃温度范围和20%~26%含水率范围的比热,并分析上述4个因素对比热的影响规律,构建了比热关于4个因素的预测模型。试验结果表明,鱼饲料比热显著受含水率、温度、粗蛋白质量分数及粗脂肪质量分数的影响(P<0.001),各因素的主次顺序为含水率、温度、粗蛋白质量分数、粗脂肪质量分数。比热随含水率和粗蛋白质量分数的增加均呈线性增加规律,而随粗脂肪质量分数的增加线性减小;比热与温度呈非线性关系,为二次回归关系。在所有试验中,鱼饲料比热的变化范围为1.70~2.70 kJ/(kg·℃)。基于试验数据建立了比热关于加工工艺参数(温度及含水率)和营养组成(粗蛋白质量分数及粗脂肪质量分数)的多元回归模型(R^2=0.991),可以提高现有研究中畜禽饲料比热预测模型的适应性,有效预测鱼饲料在此研究变量范围内的比热。The conditioning and extrusion are important heat treatment process that affects the feed quality in the production of fish feed.In the mechanism research and process parameter optimization of the above process,as one of the basic thermal characteristics,specific heat is an essential parameter.The existing research about animal feed processing,mainly explores the variation of specific heat with processing parameters such as temperature and moisture content.But there is fewer research on specific heat prediction models based on nutritional composition.In order to improve the adaptability and accuracy of the model,this research comprehensively explores the influence of processing parameters(temperature,moisture content)and nutritional composition(protein content,fat content)on the specific heat of fish feed.The objectives of this investigation were to explore the thermal property of fish feed during processing,to regulate the heat supplement during conditioning and extruding,and to explore the adaptability of the existing specific heat prediction model that applied for livestock and poultry feed to fish feed that had high fat and protein content.The four main ingredients of fish feed formula were chosen,including fishmeal,soybean meal,wheat flour and soybean oil.Soybean meal and wheat were grinded using a universal grinder equipped with the 1 mm sieve,and all raw materials were passed through a 40 mesh screen.Fish meal and soybean meal were used as protein sources,and soybean oil was used as fat source.There were 9 diets with 3 crude protein levels(30%,40%,50%)and 3 crude fat levels(5%,11%,17%)to represent fish feeds with different feeding habits.DSC(Differential Scanning Calorimetry)was used to measure the specific heat of 9 diets in the temperature range of 20-120℃and the moisture content range of 20%-26%,the influence rule of the above 4 factors on the specific heat was analyzed,and specific heat prediction model for 4 factors was constructed.The results showed that the specific heat of fish feed was significa

关 键 词：比热 模型 温度 鱼饲料 含水率 营养组成 

分 类 号：S816.8[农业科学—饲料科学]