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Position: Home > Articles > Effects of extrusion technology parameters on processing quality of dog food Feed Industry 2018 (21) 9-14

挤压膨化工艺参数对犬粮加工质量的影响研究

作  者：
李重阳;董颖超;李军国;张嘉琦;李俊;杨洁;蒋万春
关键词：
挤压膨化;犬粮;容重;膨化度;硬度;酥脆性;淀粉糊化度
摘  要：
试验旨在研究挤压膨化工艺参数对膨化犬粮加工质量指标的影响规律,为膨化犬粮加工适宜工艺参数的选择提供数据支撑。试验选用物料调质水分、模板吨料开孔面积、模头温度和螺杆转速等工艺参数做单因子试验,测定不同膨化工艺参数下犬粮的容重、膨化度、颗粒硬度、酥脆性和淀粉糊化度等加工质量指标。试验结果表明:试验结果表明:当水分含量为27%、模板吨料开孔面积为200 mm~2/(t·h)、模头温度为127.6℃和螺杆转速为300 r/min时,膨化犬粮的加工质量最好。挤压膨化工艺参数对犬粮的加工质量影响显著,针对不同犬粮加工质量要求应选择适宜的挤压膨化工艺参数。
译  名：
Effects of extrusion technology parameters on processing quality of dog food
作  者：
Li Chongyang;Dong Yingchao;Li Junguo;Zhang Jiaqi;Li Jun;Yang Jie;Jiang Wanchun;
关键词：
extrusion;;dog food;;bulk density;;expansion ratio;;hardness;;crispness;;starch gelatinization degree
摘  要：
The purpose of this experiment is to study the effect of extrusion processing parameters onthe quality indexes of dog food, and to provide data support for the selection of suitable processing pa-rameters for the processing of extruded dog food. Single factor test was made to determine the effect ofconditioning water content, the opening area oftons of materials, die temperature and screwspeed on bulk density, expansion ratio, hardness,crispness and starch gelatinization degree of theextruded dog food. The results showed that theincrease of the moisture content of the materialcould increase the expansion ratio of the extrud-ed dog food(P<0.05). The results showed that the extrusion processing quality of dog food was the best while the conditioning moisture content was27%, the opening area of tons of materials was 200 mm~2/(t·h), the die temperature was 127.6 ℃ andthe screw speed was 300 r/min. Extrusion processing parameters had significant influence on the quali-ty of extruded dog food processing. According to the requirements of different extruded dog food pro-cessing quality, appropriate extrusion processing parameters should be selected.

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