TỐI ƯU HÓA QUÁ TRÌNH CHƯNG SẤY TRONG KHAI THÁC DẦU ĐẬU PHỘNG TRÊN THIẾT BỊ ÉP NHIỆT QUY MÔ PHÒNG THÍ NGHIỆM=OPTIMIZATION OF COOKING AND DRYING CONDITIONS FOR PEANUT OIL EXTRACTION BY HIGH TEMPERATURE SCREW PRESSING AT LABORATORY SCALE

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Tác giả: Mạc Xuân Hòa, Nam Tiền Tiến, Nguyễn Hữu Quyền, Đặng Minh Trí

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học Công nghệ và Thực phẩm (Tên mới: Tạp chí Khoa học Đại học Công Thương), 2018

Mô tả vật lý: tr.75

Bộ sưu tập: Metadata

ID: 487638

Thêm vào giỏ

Ảnh hưởng của điều kiện chưng sấy trong quá trình khai thác dầu đậu phộng trên thiêt bi ép nhiệt được khảo sát bằng phương pháp quy hoạch yêu tố từng phần. Các yêu tố được khảo sát là nhiệt độ chưng 90 - 100 ºC, thời gian chưng 40 - 50 phút, nhiệt độ sấy 100 - 110 ºC, thời gian sấy 30 - 40 phút, hàm mục tiêu là hàm lượng dầu còn lại trong bánh dầu (%). Điều kiện chưng sấy tối ưu được xác đinh bằng phương pháp leo dốc. Kêt quả thực nghiệm cho thấy nhiệt độ chưng không có ảnh hưởng đên hiệu quả khai thác dầu, hàm mục tiêu đạt nhỏ nhất (3,17%) sau 4 bước leo dốc tại thời gian chưng 39 phút, nhiệt độ sấy 102 ºC, thời gian sấy 50 phút, các chỉ số chất lượng của dầu thô đều phù hợp với tiêu chuẩn. Điều kiện tối ưu được kiểm tra lại trên 20 nhóm mẫu và được đánh giá tính ổn đinh bằng biểu đồ Shewhart dựa trên kêt quả đo hàm mục tiêu. Kêt quả phân tích trên biểu đồ Shewhart cho thấy giá tri hàm lượng dầu trung bình trong bánh dầu (3,049%) tương đương với giá tri tối ưu xác đinh bằng phươngpháp leo dốc (3,17%). Cả 20 nhóm mẫu cùng nằm trong giới hạn kiểm soát tính ổn đinh.Từ khóa: Chưng sấy, dầu đậu phộng, biểu đồ Shewhart, ép nhiệt, khai thác dầu, phương pháp leo dốc.The influence of cooking and drying conditions in the extraction of peanut oil by high temperature pressing was investigated by fractional factorial design. The experiment factors were the cooking temperature (90-100 ºC), cooking time (40 - 50 minutes), drying temperature (100 - 110 ºC), drying time (30 - 40 minutes), the response was concentration of residual oil in the oil cake (%). Optimum conditions of cooking and drying were determined by method of steepest descent. Experimental results showed that the cooking temperature had no significant influence on the response. The response was minimum of 3.17% cooking time of 39 minutes, drying temperature of 102 ºC, drying time of 50 minutes. The quality of crude oil met Peanut Oil Standard (GB1534-2003). The optimal conditions were then verified over 20 sample subgroups and the process was evaluated for stability using the Shewhart diagram based on the response measurement. Results of the analysis on the Shewhart diagram showed that the process mean (3.049%) was equivalent to the optimal value determined by the method of steepest descent (3.17%). All 20 subgroups were within control limits.Keywords: Cooking and drying, high temperature pressing, method of steepest descent, oil extraction, optimization, peanut oil.

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