|
| Hydraulic cold pressing technology and pressing characteristics of soybean |
| |
| DOI： |
| KeyWord:soybean cold pressing pressing characteristics microstructure |
| FundProject: |
| Author Name | Affiliation | | YUAN Shuai1, LI Xingfei1, ZHANG Zhao2, CAO Lianfeng2,WANG Caili2, KONG Xiangzhen1, CHEN Yeming1,ZHANG Caimeng1, HUA Yufei1 | 1.School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China
2.Shandong Jiahua Biotechnology Co. , Ltd. , Xinxian 252400, Shandong, China |
|
| Hits: 2887 |
| Download times: 2716 |
| Abstract: |
| In order to study the change of pressing characteristics during soybean pressing, the effects of pressing time, filler height and pressing times on residual oil rate, compression ratio, porosity, permeability and microstructure were investigated using soybean as raw material. The results showed that with the prolonging of the pressing time, the residual oil rate of soybean cake firstly decreased rapidly and then tended to be flat. With the increase of filler height, the residual oil rate of soybean cake increased, the compression ratio decreased, the porosity increased, and the permeability increased. After the secondary pressing, the residual oil rate of soybean cake decreased, the compression ratio increased, the porosity decreased, and the permeability decreased. Microstructure analysis showed that when the filler height increased, the cell fragmentation rate decreased and more oil remained within the cell. Therefore, in actual production, the pressing time, filler height and pressing times should be reasonably controlled to improve the pressing efficiency. |
| View full text View/Add Comment Download reader |
| Close |
|
|
|
