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当前位置: 首页 > 文章 > 油菜籽预处理工艺对粕残油率的影响 华南农业大学学报 2007,28 (4) 105-107
Position: Home > Articles > Influence of Pretreatment Technology on the Residual Oil Ratio of Rapeseed Journal of South China Agricultural University 2007,28 (4) 105-107

油菜籽预处理工艺对粕残油率的影响

作  者：
张兆国;李佳民;孙勇;申德超
单  位：
东北农业大学工程学院
关键词：
油菜籽;挤压膨化;油脂浸出;残油率;细胞壁;显微结构
摘  要：
通过扫描电镜研究了油菜籽原料、高低粕残油率挤压膨化试样及传统螺旋压榨试样的显微组织结构.结果表明:粕残油率低的试样经挤压膨化后细胞壁破坏充分,物料膨化效果好,有利于溶剂油与油脂的迅速充分接触,从而提高油脂浸出速度、降低粕残油率(<1%);相反,粕残油率高的试样细胞壁没有被充分破坏,传统压榨工艺试样组织结构坚实细密不利于油脂浸出,粕残油率相对较高(>9%).
译  名：
Influence of Pretreatment Technology on the Residual Oil Ratio of Rapeseed
作  者：
ZHANG Zhao-guo1,2,LI Jia-min1,SUN Yong1,SHEN De-chao1 (1 College of Engineering,Northeast Agric.Univ.,Harbin 150030,China;2 College of Engineering,South China Agric.Univ.,Guangzhou 510642,China)
关键词：
rapeseed;extrusion cooking;oil extraction;ratio of residual oil;cell wall;microstructure
摘  要：
The microscopic structure of the rapeseed raw material,the extrusion cooking sample and the sample made by traditional screw process was studied by scanning electron microscopy.The result showed that the cell wall of the extrusion cooking sample with low ratio of residual oil was fully destroyed.The rapeseed was fully extruded and cooked,which increased the oil touch with solvent and the velocity of oil extraction and reduced the ratio of residual oil(<1%).On the contrary,cell wall of the extrusion cooking sample with high ratio of residual oil was not fully destroyed.the rapeseed sample processed by traditional screw process became solid and close,and its ratio of residual oil was higher relatively(>9%).

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