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| 基于孔隙度的冷榨菜籽仁饼微观结构研究 | |
| 引用本文： | 郑晓,宛农,林国祥,王少梅.基于孔隙度的冷榨菜籽仁饼微观结构研究[J].中国油脂,2004,29(12):14-17. |
| 作者姓名： | 郑晓 宛农 林国祥 王少梅 |
| 作者单位： | 1. 武汉工业学院机械工程系,430023,武汉市常青花园中环西路特1号;武汉理工大学物流工程系,430063,武汉市 2. 武汉工业学院机械工程系,430023,武汉市常青花园中环西路特1号 3. 武汉理工大学物流工程系,430063,武汉市 |
| 基金项目： | 湖北省教育厅科研项目，武汉工业学院校科研和教改项目 |
| 摘 要： | 菜籽仁饼微观结构的特性将主要控制和影响实际压榨过程效率.运用扫描电镜和图像分析仪测试分析侧限单轴冷态压榨条件下菜籽仁饼的微观结构,测试出6种压力下菜籽仁饼的孔隙度,并采用回归分析方法建立了孔隙度的经验公式.结果表明,仁饼微观结构各向异性明显,孔隙度与压力的关系可用指数函数描述. |
| 关 键 词： | 微观结构 孔隙度 菜籽仁饼 冷榨 |
| 文章编号： | 1003-7969(2004)12-0014-04 |
| 修稿时间： | 2004年5月19日 |
Research on microstructure of cold pressed cakes from decorticated rapeseed based on porosity |
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| ZHENG Xiao,WAN Nong,LIN Guo-xiang,WANG Shao-mei.Research on microstructure of cold pressed cakes from decorticated rapeseed based on porosity[J].China Oils and Fats,2004,29(12):14-17. | |
| Authors: | ZHENG Xiao WAN Nong LIN Guo-xiang WANG Shao-mei |
| Abstract: | The microstructure of cakes from decorticated rapeseed mainly affects the extraction efficiencies. The mi-crostructure of cakes from decorticated rapeseed, formed under uniaxial compression, was measured by using Quanta400 scanning electronic microscope and TIM - 200 image analyzer. Porosities for six specimens compressed at six pressures were measured. Using multiple regression analysis the porosity equation was developed. Results indicated that the anisotropic microstructure of cakes from decorticated rapeseed was obvious and the relationship between porosity and pressure could be described by exponential function. |
| Keywords: | microstructure porosity decorticated rapeseed cake cold pressing |
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