膨化工艺参数对犬粮加工质量特性的影响研究  

The Effects of Extrusion Processing Parameters on The Quality of Extrusion Processing of Dog Food

作　　者：李重阳 杨洁 李军国[1] 张嘉琦[1] 蒋万春 LI Chongyang;YANG Jie;LI Junguo;ZHANG Jiaqi;JIANG Wanchun(Institute of Feed Research of Chinese Academy of Agricultural Sciences,Beijing 100081,China;School of Life Sciences and Food Engineering,Hebei University of Engineering,Hebei Handan 056000,China;Beijing Shoulang Bio-technology Co.,Ltd.,Beijing 100043,China)

机构地区：[1]中国农业科学院饲料研究所,北京100081 [2]河北工程大学生命科学与食品工程学院,河北邯郸056000 [3]北京首朗生物科技有限公司,北京100043

出　　处：《饲料工业》2022年第21期6-11,共6页Feed Industry

基　　金：北京市自然科学基金资助项目[6194043];中国农业科学院基本科研业务费[1610382019002];“十四五”国家重点研发计划项目[2021YFD1300300];中国农业科学院创新工程项目[CAAS-ASTIP-2022-FRI-08]。

摘　　要：试验以犬粮配方为基础,对膨化工艺参数与犬粮膨化加工质量间的关系进行研究,以期优化加工高品质犬粮的工艺参数。试验采用中心组合设计,综合考察物料水分含量(A)、模头温度(B)和螺杆转速(C)3个变量对犬粮容重、膨化度、硬度、酥脆性和单位机械耗能(SME)的影响,建立各加工质量指标与3个因素变化的二次回归方程和容重数学模型。研究结果表明:各项工艺参数均显著影响产品质量,其中水分含量和螺杆转速的影响最为明显。利用回归分析结果,在Design Export 8.0中优化得到适合犬粮膨化加工的参数组合:水分含量27.8%、模头温度132℃、螺杆转速234 r/min;随着物料水分含量的增加,犬粮容重、硬度和SME显著降低,膨化度显著升高。The experiment was based on the formula of dog food,and the relationship between the extru⁃sion processing parameters and the quality of extrusion processing of dog food was studied in order to find out the optimal combination of process parameters and optimize the existing model of density for the processing of high quality dog food.The effects of three variables including conditioning water content(A),die temperature(B)and screw speed(C)on bulk density,expansion ratio,hardness,crispness and unit mechanical energy consumption(SME)of the extrusion dog food were investigated by the design of central composite.The quadratic regression equation and the bulk density mathematical model of each processing quality index and three factors were established.The results showed that the quality of the product was significantly affected by all the process parameters,and the effect of moisture content and screw speed was the most obvious.The parameters suitable for dog food expansion processing were opti⁃mized in Design Export 8.0,the results were as the followings:moisture content was 27.8%,die tem⁃perature was 132℃,screw speed was 234 r/min.With the increase of moisture content,the bulk density,hardness and SME of dog food decreased significantly,and the expansion ratio increased sig⁃nificantly.

关 键 词：犬粮 膨化工艺参数 容重 膨化度 加工性能 

分 类 号：S816.9[农业科学—饲料科学]