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%).
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%）.
出处
《华南农业大学学报》
CAS
CSCD
北大核心
2007年第4期105-107,共3页
Journal of South China Agricultural University
关键词
油菜籽
挤压膨化
油脂浸出
残油率
细胞壁
显微结构
rapeseed
extrusion cooking
oil extraction
ratio of residual oil
cell wall
microstructure
