| Popis: |
为研究大豆压榨过程中压榨特性的变化，以大豆为原料，探究了压榨时间、填料高度和压榨次数对残油率、压缩比、孔隙度、渗透率、微观结构的影响。结果表明：随着压榨时间的延长，大豆饼残油率先快速降低后趋于平缓；随着填料高度的增加，大豆饼残油率增加，压缩比减小，孔隙度增加，渗透率增加;二次压榨后大豆饼残油率降低，压缩比增加，孔隙度降低，渗透率降低；微观结构分析表明，随着填料高度的增加，细胞破碎率降低，更多的油脂残留在细胞内。因此，在实际生产中要合理控制压榨时间、填料高度和压榨次数来提高压榨效率。 In order to study the change of pressing characteristics during soybean pressing, the effects of pressing time, filler height and pressing times on residual oil rate, compression ratio, porosity, permeability and microstructure were investigated using soybean as raw material. The results showed that with the prolonging of the pressing time, the residual oil rate of soybean cake firstly decreased rapidly and then tended to be flat. With the increase of filler height, the residual oil rate of soybean cake increased, the compression ratio decreased, the porosity increased, and the permeability increased. After the secondary pressing, the residual oil rate of soybean cake decreased, the compression ratio increased, the porosity decreased, and the permeability decreased. Microstructure analysis showed that when the filler height increased, the cell fragmentation rate decreased and more oil remained within the cell. Therefore, in actual production, the pressing time, filler height and pressing times should be reasonably controlled to improve the pressing efficiency. |
