滚筒磨砂参数对小麦粉损坏粉的影响:全面的通道分析和响应表面方法优化方法
Nemanja Bojanić1, Dušan Rakić1, Aleksandar Fišteš1
1Faculty of Technology, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia.
Foods (Basel, Switzerland)
|November 9, 2024
概括
控制在小麦面粉研磨过程中损坏的粉是专门面粉的关键. 优化滚筒机设置,如间隙,料速率和滚动速度,可以最大限度地减少粉损坏,改善面粉的特性.
科学领域:
- 谷物科学与技术 谷物科学与技术
- 食品工程 食品工程
- 农业加工 农业加工
背景情况:
- 小麦面中的受损粉是由滚筒削过程中的机械应力造成的.
- 粉的损害极大地影响了面粉的特性,对于生产专门的面粉类型至关重要.
- 了解受损的粉形成对于控制面粉质量至关重要.
研究的目的:
- 为了研究磨粉参数对损坏的粉含量,面粉产量和能源消耗的影响.
- 确定最佳的研磨条件,以生产具有受控粉损害的专用面粉.
- 为了分析粉损伤的进展通过不同的磨通道.
主要方法:
- 使用了Box-Behnken实验设计与响应表面方法.
- 多种独立变量:滚动间隙 (0.05-0.35毫米),料速度 (0.15-0.35公斤/厘米分钟) 和快速滚动速度 (400-800rpm).
- 在商业磨坊进行过路分析,以追踪粉损害积累.
主要成果:
- 损坏的粉含量从初始到最终的磨粉通道逐渐增加.
- 粉损害控制在尺寸和减小系统的前通道中最有效.
- 开发模型来预测和优化磨粉参数,以满足所需的面粉特性.
结论:
- 磨参数显著影响受损的粉形成,面粉产量和能源使用.
- 优化卷隙,料速率和卷速,可以有针对性地生产专用面粉.
- 这些发现为提高小麦面粉研磨效率和产品质量提供了基础.
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