Experimental Parameters Optimization On Peanut Extrusion Cooking Using Dimensional Analysis

Peanut is one of the most important oil plants in the world,plays an indispensa-ble role in the world oil supply and demand.The peanut planting area of about 4.71 million hectares in China.The fat content of peanut about 50%,second only to sesa-me seeds,and higher than that of soybean,rapeseed,peanut after extracting oil,prot-ein content of oil cake as high as 50%above,has the very high nutritional value and economic benefit,it can be seen that the peanut processing and utilization is of great significance.The existing system of peanut oil technology route is long,high cost,la-rge energy consumption,poor get hair oil and peanut meal quality defects.Therefore,in order to simplify the oil production,decrease the squeezing costs,reduce energy consumption,based on the peanut oil production as the research object,mainly stud-ies the peanut oil dry extrusion system of leaching pretreatment process.This topic research the peanut oil extrusion system of leaching process and oil quality.Special features and innovation in dry extrusion pretreatment is adopted,and arrange test using dimensional analysis,the goal is to simplify system oil process,to reduce the hydrolysis rate of residual oil,save energy,improve the quality of the oil.High oil content in by single screw extruder for peanut oil leaching pretreatment of feasibility study and determine extrusion operation in material moisture,barrel temp-erature,spindle speed,die hole diameter,feed speed and spindle head clearance of 6 factors test range.Get the following conclusion:(1)Based on dimensional analysis experiment design,selection of suitable oper-ation parameters in the process of peanut puffing and explore the influence of extrusi-on parameters on the hydrolysis rate of residual oil,the parameters of the spindle spe-ed is 60rpm,die hole diameter is 12 mm,barrel temperature is 95?,peanut moisture content is 10%,shaft head clearance is 24 mm,the meal for residual oil rate value is 0.78%,according to G.Murphy-Jiang theorem is deduced the equation of ?,obtain the experience formula of the extrusion parameters extraction.The empirical formula can better predict residual oil rate;(2)Extrusion process parameters on the peanut expanded the influence of protein content,protein content is between 21%?29%,the parameters of the spindle speed is 60 RPM,die hole diameter is 12 mm,barrel temperature is 95?,peanut moisture content is 10%,shaft head clearance is 24 mm,the highest content of protein is 28.92%;(3)Through the contrast research of high and low residual oil rate by micrograph,is further evidence that the extrusion process can be more points and destroy the cell walls of peanuts,loose structure,the formation of more "oil passage",create the nece-ssary condition for subsequent leaching.In the parameters of the spindle speed is 60 RPM,die hole diameter is 12 mm,barrel temperature is 95?,peanut moisture cont-ent is 10%,under the condition of spindle head clearance is 24 mm,tissue destruction more thoroughly;(4)For extrusion oil peroxide value,the extrusion machine can get squeezed oil,with higher quality and lower peroxide is worth to reach required level of cooking oil without the need for refining peroxide is worth standard,lowest peroxide value tend-ency for 3.310/kg.Squeeze the oleic acid value is the lowest 2.8 mg/g,saponification value is 208.12 mgKOH/g.