糊化淀粉缓释尿素研究进展

综述了国内糊化淀粉尿素产品的概念、生产原理、生产工艺、检测方法以及在反刍动物上的应用情况。     

挤压蒸煮大麦作啤酒辅料的糖化试验研究

采用二次正交旋转组合试验方法,研究了作啤酒辅料的大麦挤压蒸煮系统的模孔孔径、套筒温度、大麦含水率、螺杆转速和模板内表面至螺杆末端端面的距离,对醪液的主要考察指标——麦汁的过滤速度、碘值、浸出物收得率的影响规律。研究表明,挤压蒸煮大麦可以作啤酒辅料,且麦汁浸出物收得率为72．04％,高于传统不挤压大麦辅料的麦汁浸出物收得率。     

玉米胚挤压膨化系统参数优化试验

研究了用于浸油的玉米胚挤压膨化系统参数(模孔孔径、套筒温度、物料含水率、螺杆转速)对各考察指标(粕的残油率、剪切强度及糊底程度)的影响规律．并对其参数进行了优选。同时对最佳参数的膨化玉米胚与传统浸油的轧胚玉米胚、原始玉米胚的显微结构进行对比分析。研究表明：玉米胚挤压膨化系统参数选择合适，浸出时玉米胚不糊筛底，残油率小于0．5％。     

法兰类锻件挤镦过程的有限元分析

采用有限元法对法兰类锻件的挤镦成形过程进行了有限元分析计算,与试验结果对比表明,无论是等效应变ε分布曲线,还是压力载荷位移曲线都趋于一致,从而为应用塑性有限元法指导法兰类锻件的工艺设计提供了依据。     

挤压超声联用提取米糠多糖工艺优化

为了提高米糠多糖得率,将挤压与超声方法联用,在单因素试验基础上采取二次正交旋转组合试验,研究了酶法提取米糠多糖的挤压工艺条件和超声波处理条件,并构建了超声波处理的数学模型.试验结果表明:在物料含水率20％、挤压温度115℃、螺杆转速120 r/min的挤压条件下,获取的米糠经酶解后,在处理时间21 min、超声波功率117W、处理温度72℃、液料比为8.7 mL/g的优化条件下,米糠多糖得率可达7.18％.     

大豆蛋白质单螺杆挤压熔体输送段的数值模拟

采用控制容积法,对大豆蛋白质单螺杆挤压的熔体输送段进行了准三维的数值模拟,并考察了工艺参数对挤压过程的影响。研究结果表明,沿流速度呈现明显的拖曳流和压力流复合的特征;无量纲温度及其波动随着螺杆转速的增高而升高,随着含水率的增大而降低;压力梯度有一个沿流向发展的过程;粘度在螺槽横截面上呈现近壁面处小、中间位置大的凸起状分布特性。模拟结果比较真实地反映出大豆蛋白质各个挤出变量的响应规律。     

淀粉老化调控对燕麦全粉挤压面条蒸煮品质的影响

燕麦粉不含面筋蛋白,使燕麦全粉面条煮熟后易浑汤、蒸煮损失率大,目前只能温水浸泡复水食用,是限制燕麦更广泛推广的难题之一。为了满足市场对燕麦全粉面条的需求,以利用二级挤压技术生产的燕麦全粉挤压面条为试材,对成型面条进行了调湿老化、蒸制老化及冷冻老化处理,比较了不同老化方式对燕麦全粉挤压面条蒸煮品质的影响。结果表明,调湿老化处理的面条蒸煮损失率最小(2.26%~3.34%),蒸制老化次之(4.19%~5.19%),冷冻老化最大(5.16%~7.97%)。不同老化处理的面条感官评分差异不显著,以调湿老化处理24h的面条感官评分最高(87.2分);调湿老化处理面条的淀粉相对结晶度(12.47%~16.10%)、热焓值(1.044 0~1.056 0J·g-1)及回生值(519.5~558.0cP)均最大,蒸制老化次之,冷冻老化最小。综合分析可知,对燕麦挤压面条进行淀粉老化处理,能够显著降低燕麦全粉挤压面条的蒸煮损失率,最优方式为调湿老化24h。     

基于量纲分析对花生挤压膨化制油参数的试验研究

[目的]研究花生挤压膨化制油工艺,简化制油工序,降低粕残油率。[方法]通过高含油料单螺杆剖分式挤压机对花生进行浸油的前处理,根据量纲分析理论进行试验设计和函数组成,以物料含水率、套筒温度、主轴转速、模孔直径、模孔长度、喂料速度6因素设计试验,找出花生挤压膨化工艺参数对粕残油率的影响规律。[结果]通过该试验建立的方法得到的关于粕残油率的经验公式可以对粕残油率进行精确预测,经验公式在现有试验条件下可反映花生残油率与挤压膨化试验参数间的关系。[结论]通过试验建立粕残油率和试验参数的经验公式,且经验公式对粕残油率能进行较好地预测。     

Fundamental studies on wood/cellulose-plastic composites: effects of composition and cellulose dimension on the properties of cellulose/PP composite

Although wood/cellulose-plastic composites (WPC) of low wood/cellulose content have been more accepted worldwide and are promoted as low-maintenance, high-durability building products, composites containing high wood/cellulose content are not yet developed on an industrial scale. In this study, flow properties, mechanical properties, and water absorption properties of the compounds of cellulose microfiber/polypropylene (PP) and maleic anhydride-grafted polypropylene (MAPP) were investigated to understand effects of the high cellulose content and the dimensions of the cellulose microfiber. The molding processes studied included compression, injection, and extrusion. It was found that fluidity is not only dependent on resin content but also on the dimension of the filler; fluidity of the compound declined with increased fiber length with the same resin content. Dispersion of the composite was monitored by charge-coupled device (CCD) microscope. Increasing the plastic content in the cellulose-plastic formulation improved the strength of mold in addition to the bond development between resin and filler, and the tangle of fibers. The processing mode affected the physicomechanical properties of the cellulosic plastic. Compression-molded samples exhibited the lowest modulus of rupture (MOR) and modulus of elasticity (MOE) and the highest water absorption, while samples that were injection-molded exhibited the highest MOR (70 MPa) and MOE (7 GPa) and low water absorption (2%).     

Rheological properties of pasta dough during pasta extrusion: Effect of moisture and dough formulation

A study was conducted to investigate the effect of dough formulation and hydration level on the rheological properties of pasta dough during pasta extrusion. Semolina 100%, whole wheat 100%, and the following mixtures semolina-whole wheat (49:51), semolina-flaxseed flour (90:10), whole wheat-flaxseed flour (90:10), and semolina-whole wheat-flaxseed flour (39:51:10) were the formulations used for the experiments. Dough was hydrated at 30, 32, and 34% moisture content. Pasta was extruded with a capillary and a semi-commercial pasta extruder to determine the apparent viscosity of the dough during extrusion conditions and its relationship to the behavior of the dough during pasta processing. Results showed that non-traditional pasta dough behaved like a shear thinning fluid that can be described by the Power Law model. Increased hydration levels and/or presence of flaxseed flour on the dough formulation decreased the apparent viscosity of the dough, which correlated with extrusion pressure, mechanical energy, and specific mechanical energy that were required to extrude the dough in the pasta extruder. The strong correlations found between the apparent viscosity of the dough and the pasta extrusion parameters indicates the possibility of using a capillary rheometer to determine the appropriate hydration level of ingredient formulations before extruding with a pasta press.