【作者】 贾胜德；

【导师】 陈立；

【作者基本信息】 东北农业大学 ， 农业机械化工程， 2006， 硕士

【摘要】 挤压膨化加工具有改善血粉品质、提高血粉蛋白质消化率、简化生产工艺、保护环境等优点。挤压膨化工艺参数对血粉品质的影响规律，是挤压膨化技术在血粉加工中得以实际应用的理论基础，研究意义重大。本文以血粉挤压膨化加工工艺为研究目标，改进设计了挤压膨化机的螺杆，在血粉挤压膨化单因素试验研究与分析的基础上，开展了血粉挤压膨化的工艺参数对膨化机的模头压力和膨化血粉的蛋白质消化率以及膨化机的生产率的影响规律，寻找膨化加工工艺参数的最佳组合。 1．本试验设计加工了五组不同螺距的挤压膨化机的螺杆，探索对于血粉这种原料，改变膨化机螺杆的参数，对血粉的品质以及系统参数产生的影响。 2．本研究首先采用单因素试验研究方法，研究了挤压膨化参数(血粉含水率、螺杆转速、螺杆螺距、模孔直径)对血粉蛋白质消化率和模头压力的影响规律。研究表明，含水率在21％、螺杆转速在240r／min、螺杆螺距在34mm、模孔直径在14mm左右时，血粉的蛋白质消化率最高，机器运行较稳定。 3．综合各膨化加工参数对蛋白质消化率及模头压力影响的对照分析得到：模头压力对蛋白质消化率有着重要的影响，当模头压力在2.2～2.4MPa时，挤压出的血粉蛋白质消化率高，机器运行稳定。模头压力过高或过低，机器运行不稳定，且蛋白质消化率不高。 4．在单因素试验研究的基础上，采用四因素五水平二次正交旋转组合试验方法，研究挤压膨化参数(血粉含水率、螺杆转速、螺杆螺距、模孔直径)对血粉蛋白质消化率、设备的生产率和模头压力的影响，并建立了各评价指标与膨化因素的数学模型。 5．在单目标优化的基础上，采用模糊数学中加权综合评分与频数分析法对多目标进行优化求解，得到同等重视3个评价指标以及将血粉蛋白质消化率和膨化机加工过程中的模头压力为主要评价指标时最优的膨化加工工艺参数。更多还原

【Abstract】 Extrusion can improve the quality of blood meals, increase blood meals protein digestibility percentage, simplify the technology of production, protect environment, etc. The influence regularity of extrusion machining parameters on the quality of blood meals is the basement of which the technology of extrusion can use in processing in blood meals. Up to now, the main shortcoming of extrusion is low level automation control and sole specification of extruder, etc. The object of the paper was extrusion of blood meals, and improved the die of extruder, studied into the influence regularity of extrusion machining parameters on expanding blood meals protein digestibility percentage, the productivity of extruder and the pressure between die and anti-rod in processing, to find the optimum combination of extrusion machining parameters.1. The experiment designed and machined five extruder’s screw of different pitch to explore influence that bring on the quelities of blooding meals and system parameter in changing screw parameter on blooding meals.2.The research preliminarily summarized the influence regularity of the extrusion parameters( moisture content, screw speed, screw pitch, and die diameter) on the quality— digestibility of expanding blood meal and the pressure between die and anti-rod by single factor experimentation. The regularity of the digestibility of expanding blood meals by single factor experimentation showed: Water content 21%, screw speed 240r/min, screw pitch 34mm and die diameter 14mm could get the highest blood meals protein digestibility percentage, and the machine worked stably.3. From the analysis by comparing every extruder machining parameter on the blood meals protein digestibility percentage and pressure between die and anti-rod the research also found the pressure between die and anti-rod had a strong impact on expanding blood meals protein digestibility percentage by single factor experimentation ;When the pressure between die and anti-rod is in 2. 2-2. 4MPa, expanding blood meals protein digestibility percentage is good;The extruder don’t run stably and expanding blood meals protein digestibility percentage is not good when the pressure between die and anti-rod is too great or small.4. Based on single factor experimentation, the research studied the influence regularity of digestibility of expanding blood meals, the productivity of extruder and the pressure between die and anti-rod by the method of quadratic orthogonal rotation combination design test of four factors and five levels, which established the mathematics model between each evaluation index sign and extrusion cooking factors.5.The research evaluated the optimum solution of multi-targets nonlinear programming更多还原