Position: Home > Articles > Study on the Effects of the Parameters of the Extrusion Expansion System on the EBMPOP of Blood Meals
Journal of Agricultural Mechanization Research
2008
(6)
159-160
挤压参数对血粉EBMPOP影响规律的研究
作 者：
金德海;贾胜德;胡红旗
单 位：
东北轻合金有限责任公司;黑龙江省农业机械工程科学研究院;辽宁工程技术大学机械工程学院
关键词：
挤压膨化参数;实验研究;蛋白质消化率;血粉
摘 要：
探讨了挤压机模孔直径、螺杆转速、螺杆螺距和含水率等挤压系统参数对蛋白质消化率的影响规律。试验结果表明,膨化机模孔直径为15mm、螺杆转速为225r/min、螺杆螺距为32mm、血粉的含水率为21%时,膨化血粉蛋白质消化率较高。
译 名：
Study on the Effects of the Parameters of the Extrusion Expansion System on the EBMPOP of Blood Meals
作 者：
JIN De-hai1,JIA Sheng-de2,HU Hong-qi3(1.Heilongjiang Province Agricultural Machinery Engineering Scientific Academy, Harbin 150081, China;2.College of Mechanical Engineering Liaoning University of Engineering Technology, Fuxin 123000, China;3.Northeast Limited Liability Company of Light Alloy, Harbin 150060, China)
关键词：
extrusion expansion parameter; experiment research; EBMPOP; blood meals
摘 要：
The principle of the influence of parameters of extrusion system, including the diameter of the Die diameter, the Screw speed, the Screw pitch, Moisture content on the NSI of the blood meals was discussed in this paper. The regularity of the digestibility of expanding blood meals by single factor experimentation showed: die diameter 15mm, screw speed 225r/min, screw pitch 32mm and Water content 21% could get the highest blood meals protein digestibility percentage.
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