| 挤压参数对组织化大豆蛋白糊化度的影响 |
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| 引用本文： | 郭树国,王丽艳,刘强.挤压参数对组织化大豆蛋白糊化度的影响[J].中国饲料,2011(11). |
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| 作者姓名： | 郭树国 王丽艳 刘强 |
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| 作者单位： | 沈阳化工大学机械工程学院 |
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| 摘 要： | 本试验以单螺杆挤压膨化机为试验设备对豆粕进行膨化试验,研究工艺参数对膨化指标的影响规律。试验结果表明,豆粕含水率、膨化机螺杆转速和机筒温度对豆粕糊化度具有显著的影响。机筒温度是影响糊化度的主要因素。采用优化方法对试验参数进行了优化计算,当膨化机转速为235 r/min、机筒温度为124℃、豆粕含水率为21%时,膨化机工作性能综合指标达到最优。
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| 关 键 词： | 挤压膨化 糊化度 参数优化 |
Effects of extrusion parameters on the gelatinization degree of texturized soy protein |
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| Guo Shuguo,Wang Liyan,Liu Qiang.Effects of extrusion parameters on the gelatinization degree of texturized soy protein[J].China Feed,2011(11). |
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| Authors: | Guo Shuguo Wang Liyan Liu Qiang |
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| Institution: | Guo Shuguo,Wang Liyan,Liu Qiang |
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| Abstract: | Extrusion experiment of soybean meal was conducted with single screw extruder for investigating impacts of processing parameters on working performance of the extruder.The results indicated that moisture content of soybean meal,screw rotation speed and extruding cylinder temperature had significant influence on gelatinization degree,in which extruding cylinder temperature was main factor affecting gelatinization degree.The optimal parameters was:screw rotation speed 235 r/min,extruding cylinder temperature ... |
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| Keywords: | extrusion gelatinization degree parameter optimization |
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