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作 者:杨柳 陈欢 范雨超 罗凯 宋少云 张永林 胡志刚 Yang Liu;Chen Huan;Fan Yuchao;Luo Kai;Song Shaoyun;Zhang Yonglin;Hu Zhigang(School of Mechanical Engineering,Wuhan Polytechnic University,Wuhan 430023)
出 处:《中国粮油学报》2021年第10期84-89,共6页Journal of the Chinese Cereals and Oils Association
基 金:武汉轻工大学杰出青年科学基金(2020J06);武汉轻工大学博士启动基金(2019RZ08)。
摘 要:为了研究蓖麻籽粒在加工过程中受到挤压力时的力学-结构-出油特性,利用原位观测组合质构仪机器,分析蓖麻籽粒在压距、压速、保压时间及温度等因素下的力学结构特性和出油情况。结果表明:蓖麻籽粒所受的挤压峰值力随着压距的增大而增大,随着温度的升高而增大;保压一段时间后的压力会逐渐减小,蓖麻籽粒在不断增加的压力下产生裂纹,并且进一步扩展破碎形成饼状结构,同时压距、温度和保压时间能够促进蓖麻籽粒的出油,而压速对其出油量的影响则相反;拟合得到压速与出油量的模型及参数,为出油条件的优化建立基础。因此为了提高蓖麻籽粒的出油量可以增大仪器的挤压力、减小压速、设置合理的温度和控制合适的保压时间。In order to study the mechanical-structure characteristics and oil output of the castor grains subject to a certain squeezing force during the processing,the in-situ observation combined texture analyzer machine was adopted,the mechanical-structure characteristics and oil output conditions of the castor grains were analyzed with the factors of extrusion distance,extrusion speed,force holding time,temperature,etc.The results showed that the peak extrusion force of the castor grains rose with extrusion distance expansion.Thus,it enhanced with the increase of the temperature;the extrusion force after a period of force holding decreases with holding tine increasing.Castor grains cracked and further expanded and break to form a cake-shape structure under increasing pressure.Meanwhile,the extrusion distance,temperature and pressure holding time might promote the oil production of castor grains,while the extrusion speed showed the opposite effect on its oil output;The model for relationship between extrusion speed and oil output was established and the parameters were obtained,which gave a support on other oil conditions.Hence,as a conclusion,increasing the squeezing force of the instrument,reducing the pressure speed,and setting a reasonable temperature and control the appropriate holding time can achieve a better result in order to increase the oil output of the castor grains.
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