虾饲料耐水性和下沉性研究
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摘要
耐水性和下沉性是虾饲料的重要加工质量指标,直接关系到养殖效果。影响耐水性和下沉性的因素有很多,其中加工工艺及参数是影响加工质量的关键因素。从加工工艺方面来研究各因素对耐水性和下沉性的影响,是科学合理而且非常有意义的。
在硬颗粒虾饲料的加工过程中,物料几何平均粒度减小、调质时间增加、调质后物料水分含量和物料温度升高以及稳定化时间增加,都有助于提高饲料的耐水性。原料粉碎后全部通过孔径为0.18 mm的分级筛,采用二级或三级调质,调质后物料水分含量达到16.5%~18.0%,物料温度为80~90℃,稳定化过程中温度控制在90~100℃,时间为1 h,最终产品的耐水性在4 h以上,可达到虾饲料对耐水性的要求。硬颗粒虾饲料表观质量影响产品的耐水性和下沉性。表面有裂纹、切口不平整、长短不一致都会增大饲料在水中的散失率;长短不一致以及表面毛糙都能降低产品的下沉率。
在挤压虾饲料的生产过程中,关键是对最终产品密度的控制。单因素实验结果表明:随物料水分含量增加,模板开孔率增加,产品膨化度降低,密度增加;随喂料速度增加、螺杆转速增加、出料段机筒温度升高,产品膨化度增加,密度降低。正交实验结果显示:物料水分含量、螺杆转速和出料段机筒温度对产品密度有显著影响(P<0.05)。在物料水分含量为26%,喂料速度为40 r/min,螺杆转速为70 r/min,中间段机筒温度为110℃,出料段机筒温度为50℃时,产品密度最大。挤压虾饲料表面粗糙会使产品散失率有较大程度的增加。因此,应重视产品的表观质量,加强生产过程监管。
通过本课题的研究,有助于提高虾饲料的产品质量,从而推动整个虾类养殖业的健康持续发展。
Water stability and sinking are important processing quality indexes of shrimp feeds and have a direct effect on culture benefit. Processing technology and parameters are the key factors influencing product processing quality. So studying water stability and sinking is scientific and reasonable and necessary from the processing technology.
Decreasing material grinding particle size and increasing conditioning time, material moisture content and temperature after conditioning and post-cooking time contribute to increasing starch gelatinization and water stability. When passing through 0.18 mm grading sifter after grinding, conditioning through two or three conditioners, the material moisture content and temperature reaches to 16.5%~18.0% and 80~90℃separately and then the pellets post-cook at 90~100℃for 1 h, water resistant time of the finial product is above 4 h. So it can meet the demand of water stability of shrimp feeds. Surface quality also influences water stability and sinking of shrimp pellet feeds. Surface having cracks, uneven incision and inconsistent length can decrease the water stability; inconsistent length and rough surface can decrease sinking rate.
Density is very important in the production of extruded shrimp feeds. Single factor experiment indicates that increasing material moisture content and opening ratio of die orifice can reduce expansion ration and improve density; increasing feed rate, screw speed, barrel temperature of discharging segment can improve expansion ration and reduce density. Orthogonal experiment shows that material moisture content,screw speed and barrel temperature of discharging segment have significant effects on product density (P<0.05). The optimum extrusion process conditions are that material moisture content 26%, feed rate 40 r/min, screw speed 70 r/min, barrel temperature of middle segment 110℃, barrel temperature of discharging segment 50℃. In the extruded shrimp feeds, loss percentage of dry matter has great increase because of rough surface. The feed producers should pay attention to the surface quality and strength production supervision.
This research is helpful to improve production quality of shrimp feeds and promote the healthy and sustainable development of shrimp cultivation industry.
在硬颗粒虾饲料的加工过程中,物料几何平均粒度减小、调质时间增加、调质后物料水分含量和物料温度升高以及稳定化时间增加,都有助于提高饲料的耐水性。原料粉碎后全部通过孔径为0.18 mm的分级筛,采用二级或三级调质,调质后物料水分含量达到16.5%~18.0%,物料温度为80~90℃,稳定化过程中温度控制在90~100℃,时间为1 h,最终产品的耐水性在4 h以上,可达到虾饲料对耐水性的要求。硬颗粒虾饲料表观质量影响产品的耐水性和下沉性。表面有裂纹、切口不平整、长短不一致都会增大饲料在水中的散失率;长短不一致以及表面毛糙都能降低产品的下沉率。
在挤压虾饲料的生产过程中,关键是对最终产品密度的控制。单因素实验结果表明:随物料水分含量增加,模板开孔率增加,产品膨化度降低,密度增加;随喂料速度增加、螺杆转速增加、出料段机筒温度升高,产品膨化度增加,密度降低。正交实验结果显示:物料水分含量、螺杆转速和出料段机筒温度对产品密度有显著影响(P<0.05)。在物料水分含量为26%,喂料速度为40 r/min,螺杆转速为70 r/min,中间段机筒温度为110℃,出料段机筒温度为50℃时,产品密度最大。挤压虾饲料表面粗糙会使产品散失率有较大程度的增加。因此,应重视产品的表观质量,加强生产过程监管。
通过本课题的研究,有助于提高虾饲料的产品质量,从而推动整个虾类养殖业的健康持续发展。
Water stability and sinking are important processing quality indexes of shrimp feeds and have a direct effect on culture benefit. Processing technology and parameters are the key factors influencing product processing quality. So studying water stability and sinking is scientific and reasonable and necessary from the processing technology.
Decreasing material grinding particle size and increasing conditioning time, material moisture content and temperature after conditioning and post-cooking time contribute to increasing starch gelatinization and water stability. When passing through 0.18 mm grading sifter after grinding, conditioning through two or three conditioners, the material moisture content and temperature reaches to 16.5%~18.0% and 80~90℃separately and then the pellets post-cook at 90~100℃for 1 h, water resistant time of the finial product is above 4 h. So it can meet the demand of water stability of shrimp feeds. Surface quality also influences water stability and sinking of shrimp pellet feeds. Surface having cracks, uneven incision and inconsistent length can decrease the water stability; inconsistent length and rough surface can decrease sinking rate.
Density is very important in the production of extruded shrimp feeds. Single factor experiment indicates that increasing material moisture content and opening ratio of die orifice can reduce expansion ration and improve density; increasing feed rate, screw speed, barrel temperature of discharging segment can improve expansion ration and reduce density. Orthogonal experiment shows that material moisture content,screw speed and barrel temperature of discharging segment have significant effects on product density (P<0.05). The optimum extrusion process conditions are that material moisture content 26%, feed rate 40 r/min, screw speed 70 r/min, barrel temperature of middle segment 110℃, barrel temperature of discharging segment 50℃. In the extruded shrimp feeds, loss percentage of dry matter has great increase because of rough surface. The feed producers should pay attention to the surface quality and strength production supervision.
This research is helpful to improve production quality of shrimp feeds and promote the healthy and sustainable development of shrimp cultivation industry.
引文
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