全自动卧式液压压榨机制备核桃油的工艺优化Optimization of preparation of walnut oil by automatic horizontal hydraulic press

全自动卧式液压压榨机制备核桃油的工艺优化Optimization of preparation of walnut oil by automatic horizontal hydraulic press

为了降低全自动卧式液压压榨机制备核桃油的生产成本，采用单因素试验考察了原料颗粒度、原料水分和入榨温度对核桃饼残油率的影响，在此基础上以核桃饼残油率为指标，运用响应面法对全自动卧式液压压榨机制备核桃油的工艺条件进行优化。结果表明：全自动卧式液压压榨机制备核桃油的最佳工艺条件为原料颗粒度120目（0.125 mm）、原料水分1.5%、入榨温度60 ℃，在此条件下核桃饼残油率为13.43%。 In order to reduce the production cost of walnut oil prepared by automatic horizontal hydraulic press, t...

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Bibliographic Details
Main Author:	刘梁1，张煜1，刘建1，石学鹏2，吕鹏辉2 LIU Liang1, ZHANG Yu1, LIU Jian1, SHI Xuepeng2, LYU Penghui2
Format:	Article
Language:	English
Published:	中粮工科（西安）国际工程有限公司 2022-10-01
Series:	Zhongguo youzhi
Subjects:	核桃油；全自动卧式液压压榨机；响应面试验；核桃饼残油率 walnut oil; automatic horizontal hydraulic press; response surface methodology; residual oil rate of walnut cake
Online Access:	http://tg.chinaoils.cn/ch/reader/create_pdf.aspx?file_no=20221002&year_id=2022&quarter_id=10&falg=1

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