| 魏冬雪1,2，周万猛3，秦琛强1,2，于晏同1,2，张法楷1,2，卢黎明1,2，闫雪峰1,2，周思源1,2，胡淑珍1,2.新型花生低温压榨单螺杆结构设计与试验研究[J].中国油脂,2026,51(6):.[WEI Dongxue1,2，ZHOU Wanmeng3,QIN Chenqiang1,2，YU Yantong1,2，ZHANG Fakai1,2，
LU Liming1,2，YAN Xuefeng1,2,ZHOU Siyuan1,2,HU Shuzhen1,2.Design and testing of a new single-screw structure for peanut low-temperature pressing[J].China Oils and Fats,2026,51(6):.] |
| 新型花生低温压榨单螺杆结构设计与试验研究 |
| Design and testing of a new single-screw structure for peanut low-temperature pressing |
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投稿时间：2025-02-15 修订日期：2026-01-08 录用日期：2025-03-10
出版日期：2026-06-20
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250072 |
| 中文关键词: 低温压榨 单螺旋榨油机 结构设计 残油率 |
| 英文关键词:low-temperature pressing single-screw oil press structural design residual oil rate |
| 基金项目:国家重点研发项目（2021YFD2100405） |
| 作者 | 单位 | | 魏冬雪1,2，周万猛3，秦琛强1,2，于晏同1,2，张法楷1,2，卢黎明1,2，闫雪峰1,2，周思源1,2，胡淑珍1,2 | 1.中国农业机械化科学研究院集团有限公司,北京 100083； 2.中机康元粮油装备（北京）有限公司,北京 100083；
3.重庆酉州油茶科技有限公司,重庆 409800 |
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| Author Name | Affiliation | | WEI Dongxue1,2，ZHOU Wanmeng3,QIN Chenqiang1,2，YU Yantong1,2，ZHANG Fakai1,2，
LU Liming1,2，YAN Xuefeng1,2,ZHOU Siyuan1,2,HU Shuzhen1,2 | 1.Chinese Academy of Agricultural Mechanization Science Group Co. ,Ltd. , Beijing 100083,China
2.China
Machinery Kangyuan Cereals and Oils Equipment（Beijing）Co. ,Ltd. , Beijing 100083,China
3.Chongqing
Youzhou Camellia Technology Co. ,Ltd. , Chongqing 409800,China |
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| 中文摘要: |
| 为提高单螺旋低温榨油机的加工效率、原料利用率以及缩短设计周期，对花生仁的压榨特性进行研究，建立了压榨压力与饼粕残油率的数学模型，考察了压榨温度和花生仁水分含量对压榨效果的影响，设计了一种适配花生特性的高效单螺杆低温压榨结构，对其进行仿真分析，并验证了压榨效果。结果表明：所建立的压榨压力与饼粕残油率的数学模型的决定系数达0.991 4；在压榨温度60 ℃、花生仁水分含量7.0%条件下压榨效果最佳；新型花生低温压榨单螺杆结构采用5段螺旋输送单元与3段锥形增压单元相结合的螺杆构型，并在锥形段设有防堵导流凸起，总理论压缩比为10；验证试验结果表明，在最佳压榨条件下，饼粕的残油率为1002%，水溶性蛋白质含量为3661%，分别较改进前下降了2.53百分点和提高2.52百分点。综上，所设计的新型花生低温压榨单螺杆结构可降低饼粕残油率，并提高饼粕中水溶性蛋白的含量，具有较佳的压榨效果。 |
| 英文摘要: |
| To improve the processing efficiency and raw material utilization of single-screw low-temperature oil press, and to shorten the design cycle, the pressing characteristics of peanut kernel were studied. A mathematical model for pressing pressure and residual oil rate of peanut cake was established.The effects of pressing temperature and moisture content of peanut kernel on pressing efficiency were investigated. A high-efficiency single-screw low-temperature pressing structure suitable for peanut characteristics was designed, a simulation analysis was conducted on it, and its pressing effect was verified. The results indicated that the coefficient of determination of the constructed mathematical model was 0.991 4. The best pressing effect was achieved under the conditions of pressing temperature 60 ℃ and moisture content of peanut kernel 7.0%. The new single-screw structure for peanut low-temperature pressing adopted a screw configuration combining a 5-section screw conveying unit with a 3-section tapered boosting unit, with anti-blocking guiding protrusions set in the tapered section, and the total theoretical compression ratio was 10. The verification test results indicated that under the optimal pressing conditions, the residual oil rate of the cake was 10.02%, the water-soluble protein content was 36.61%, decrease of 2.53 percentage points and an increase of 2.52 percentage points, respectively, compared to the values before improvement . In summary, the new single-screw structure for peanut low-temperature pressing can reduce the residual oil rate of cake and increase the water-soluble protein content of the peanut cake, achieving a better pressing effect. |
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