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| Mechanics-oil output characteristics of peanut pellets during extrusion |
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| DOI： |
| KeyWord:peanut mechanical characteristics oil output curve fitting |
| FundProject:湖北省教育厅科研项目（Q20211609）；武汉轻工大学杰出青年科学基金（2020J06） |
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| Abstract: |
| Taking half of the single-grain peanuts as the research object, the in-situ observation combined texture analyzer was used to carry out the extrusion test to study the mechanics-oil output characteristics of the peanuts under conditions of different extrusion distance, extrusion speed, pressure holding time and temperature, and the relevant curve fitting model was established. The results showed that the peak force of peanuts increased with the increase of extrusion distance. The peanut surface was extruded and began to deform, gradually cracks occurred. When the pressure was higher, the peanut became a cake shape, and the cracks covered the whole surface. With the increase of temperature, the peak force first increased slowly, then decreased sharply, and then tended to be stable. The extrusion speed and pressure holding time had no obvious effect on the peak force. Increasing extrusion distance and pressure holding time could promote the oil output of peanuts, and the increasing extrusion speed could inhibit the oil output of peanuts. The oil output of peanuts increased slowly, then decreased sharply, and then tended to be stable with the increase of temperature. The optimal conditions for extruding oil from peanut pellets were obtained as follows: extrusion distance 5 mm, extrusion speed 0.5 mm/s, pressure holding time 360 s and temperature 75 ℃. |
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