Fullfatsoybean is a product of heat treatment of whole soybeans. Wisemn's research shows that in several heat treatments, the full-fat soybean obtained by extrusion has the highest metabolizable energy content of 17.9 MJ/kg, followed by baked soybeans, which is 15.6 MJ/kg; again microwave-treated soybeans. It is 15.4 MJ/kg. According to the measurement, the digestibility of the comprehensive amino acid of the expanded whole fat soybean is 92.5%, and the digestibility of lysine is 90.6%, so it is higher than the digestibility of the two kinds of amino acids in the bean cake. The nutrient composition of full-fat soybean is similar to that of raw soybean. Due to heat treatment, the water content is lower, and other components are relatively increased, but methionine is still insufficient. Nutrition of expanded soybeans and other raw materials (see Table 1). Cheva-Lsakaru and Tangtaweeipat compared the effects of different processing techniques on meat chickens. It is believed that extrusion of full-fat soybeans has two advantages: First, it has a good destructive effect on trypsin inhibitors, and the degree of damage is better than steam and drying. Processing increased by 11.2% and 74.5%; second, the feed conversion rate was significantly higher than that of soybean meal, steam processed whole fat soybeans and dry-fried processed whole fat soybeans.
Based on the laboratory test, this paper discusses the influence of the structure of the extruder, raw material processing and the main process parameters of the extrusion process on the extrusion effect during the extrusion process, in order to find a more appropriate and stable processing technology, and at the same time, the processing yield Quality has improved.
Materials and Methods Test Materials and Main Reagents Test Materials: Soybeans and raw bean cakes were supplied by Tongyuan Feed Factory of Haiyan County, Zhejiang Province, and their main components (see Table 2).
Main reagents: all analytically pure.
The main equipment 135 dry extrusion machine, some parts have been adjusted, the die is made, and the outside is heated.
Analytical method crude fat: Soxhlet extraction.
Crude protein: Micro-Kjeldahl method.
Pulse enzyme assay: GB8622-88.
Yield determination: measured (kg / hour · Taiwan). Results and discussion The influence of screw pressure ring on the extrusion effect During the extrusion process, the pressure ring pulverizes, restricts the flow and locally increases the pressure. It has a great influence on the stability of the extrusion process and the yield. This test uses raw soybeans (fine pulverized all-pass φ2.5 mm sieve plate, moisture adjusted to 15.5%) and raw bean cake (fine pulverized all-pass φ2.5 mm sieve plate, moisture 18%), respectively at 160 ± 5 ° C Extrusion at 140±5°C, with the urease activity UA of the extruded product and the yield as the index, the extrusion effect under different conditions of different pressure rings was investigated, and the results were obtained (see Table 3).
As can be seen from Table 3, for the extrusion processing of full-fat soybeans, the number and diameter of the pressure rings have a great influence on the UA value and yield of the extruded product. When three pressure rings of φ135 mm, φ130 mm, and φ135 mm are used at the same time, although the urease activity of the product is very low, the yield is small, and the extrusion state is not stable enough, and there is a burst phenomenon. Instead of using a φ130 mm pressure ring, the UA is seriously exceeding the standard because the effect on the material is too small. The selection of a φ138 mm pressure ring is basically moderate. Although the UA is still exceeding the standard, it can be solved by adjusting other parameters. In the following test, the pressure ring was selected to be φ138 mm, which was placed in the middle of the screw.
For the extrusion of raw bean cake, since the raw material UA is much smaller than the raw soybean, only one φ130 mm pressure ring is used, and the UA can reach the standard. In the following test, the raw bean cake extrusion test was equipped with a φ130 mm pressure ring in the middle of the screw.
The influence of the screw composition on the extrusion effect The combination of the screw structure and the screw affects the residence time and the force of the material during the extrusion process. The above pressure loop test was performed under a 5-section single-threaded screw. In order to investigate the effect of screw composition on the extrusion effect, this study tested the first section of the single thread near the die hole with a double thread instead of the test results of two different screw compositions (see Table 4).
The results show that after switching to a double-threaded screw, the extrusion yield is reduced, but the UA reduction is also obvious. Considering the combination of quality and output, it is more suitable to use a combination of one double-threaded screw and four single-threaded screws, and this arrangement is used in the following tests.
The influence of the raw material pull on the extrusion effect on the same quality of raw materials, the difference in particle size results in the difference in the total surface area of ​​the material and the physical properties of the material, and changes in heat transfer and mass transfer properties. These factors will affect the extrusion of the material. effect. Table 5 shows the results of production tests for whole soybeans, coarsely ground soybeans (broken with 6.0 mm sieve plates), finely ground soybeans (pulverized with 2.5 mm sieve plates), and coarsely crushed bean cakes and finely divided bean cakes.
Note: The full-fat soybean extrusion temperature is 170±5°C, the raw material moisture is 15.5%, the raw bean cake extrusion temperature is 140±5°C, and the raw material moisture is 18.0%.
The results show that as the degree of material comminution increases, the anti-nutritional factors are more fully squeezed. For example, the whole fat soybean is coarsely pulverized, and the extruded product UA is severely exceeded; however, after fine pulverization, it can meet the requirements of national standards.
Although fine pulverization requires an increase in power consumption, Table 4 shows that as the particle size of the raw material is reduced before extrusion, the extrusion yield is significantly increased. This means that the total power consumption does not increase from the perspective of the entire process. In addition, the reduction in the particle size of the feedstock will also reduce the wear on the machine. Therefore, in actual production, the raw material is finely pulverized as well, and of course, this is based on the proper adjustment of the dry extrusion machine currently used. In the following tests, the materials were finely pulverized.
Effect of raw material moisture on extrusion effect
It can be seen from Table 6 that the increase of moisture content of the incoming materials is beneficial to the passivation of anti-nutritional factors and the increase of yield. However, if the moisture content of the raw material is too high, the moisture content of the extruded product is correspondingly increased, which is not conducive to safe storage. Therefore, it is recommended that the moisture content of soybeans is about 15%, and the moisture content of raw bean cakes is about 18%.
The effect of extrusion temperature on the extrusion effect can be seen from Table 7. The raw soybeans and raw bean cakes are respectively extruded at an operating temperature of 170±5 ° C and 140±5 ° C, and the obtained product UA can reach the standard.
Conclusion For the extrusion processing of full-fat soybeans, our self-made hole mold and out-of-band heater (2kW) are used, and a φ138mm pressure ring is selected. The first section is a double-threaded screw and the rest is a single-thread screw. The raw material is finely pulverized. (φ2.5 mm sieve plate), adjust the raw material moisture to 15%, add 0.5% additive while adjusting water, control the extrusion temperature at 170±5 °C, and produce AU<0.4 full-fat puffed soybean. The output is from 800 kg/hr to 1000 kg/hr (using a PHG-135 extruder).
Extrusion processing of raw bean cake, equipment conditions except φ130 mm for pressure ring, the same as (1); raw materials are also finely pulverized, water content is adjusted by 18%, 0.3%~0.5% additive is added, and the extrusion temperature is controlled at 150 °C. Left and right, the product quality is better, the output can reach 1000 kg / h ~ 1200 kg / h.
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