大豆蛋白高水分挤压组织化过程中工艺参数对系统压力和扭矩的影响

以食用脱脂低温豆粕为原料,用响应面分析法,研究了DSE-25型双螺杆挤压机在大豆蛋白高水分挤压组织化过程中工艺参数对系统压力和扭矩的影响。结果表明,机筒温度、物料水分含量、喂料速度和螺杆转速等操作参数对挤压机系统压力和扭矩均具有显著的影响。系统压力随着机筒温度和物料水分含量的升高而降低,随着喂料速度的增加而增加,螺杆转速对其影响较小;扭矩随物料水分含量的增加而降低,随着机筒温度和螺杆转速的升高均表现出先升后降的趋势,随喂料速度的增加则表现出先降后升的趋势。依据逐步回归分析法建立的双螺杆挤压机系统参数的统计模型,具有较高的预测精度,可用于挤压过程的控制和挤压结果的预测。

Effects of Technological Parameters on System Pressure and Torque in Soy Protein Texturization by High Moisture Extrusion

The effects of DSE-25 twin-screw extruder operating conditions(barrel temperature,mass moisture content,feeding rate,and screw speed)on systemic parameters(screw tip pressure,die pressure,and torque)in high moisture soy protein extrusion were studied by response surface analysis.Results indicate as follows:The operating parameters all exhibit marked effects on the systemic parameters.The systemic pressure decreases with increases in barrel temperature and mass moisture,and increases with increase in feeding rate,and is little affected by screw speed.The motor torque first increases then falls down with increases in barrel temperature and screw speed,and first decreases then rises up with increase in feeding rate.The stepwise regression analysis was used in order to build a statistical model of the systemic parameters.The established model exhibits excellent veracity in controlling the extrusion process and forecasting the extrusion result.