作　　者： ; ; ; ;

机构地区： 武汉理工大学

出　　处： 《中国油脂》 2004年第12期14-17,共4页

摘　　要： 菜籽仁饼微观结构的特性将主要控制和影响实际压榨过程效率。运用扫描电镜和图像分析仪测试分析侧限单轴冷态压榨条件下菜籽仁饼的微观结构,测试出6种压力下菜籽仁饼的孔隙度,并采用回归分析方法建立了孔隙度的经验公式。结果表明,仁饼微观结构各向异性明显.孔隙度与压力的关系可用指数函数描述。 The microstructure of cakes from decorticated rapeseed mainly affects the extraction efficiencies. The mi-crostructure of cakes from decorticated rapeseed, formed under uniaxial compression, was measured by using Quanta400 scanning electronic microscope and TIM - 200 image analyzer. Porosities for six specimens compressed at six pressures were measured. Using multiple regression analysis the porosity equation was developed. Results indicated that the anisotropic microstructure of cakes from decorticated rapeseed was obvious and the relationship between porosity and pressure could be described by exponential function.

关 键 词： 菜籽 压榨 冷榨 测试分析 榨菜 图像分析仪 回归分析方法 孔隙度 特性 控制

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]