苦荞麦非热脱壳机试验研究

Experimental study on nonthermal tartary buckwheat huller

关键词:  苦荞麦  脱壳机  动态调压  脱壳率  整仁率

Key words:  tartary buckwheat  huller  hulling rate  whole kernel rate

摘要:

为了克服传统的熟化脱壳工艺中热处理造成苦荞麦营养损失严重的问题，基于对苦荞麦结构特性和现存脱壳机缺点的分析，提出了苦荞麦动态调压磨削非热脱壳方法，并研制了脱壳机。该机具有脱壳室压力动态调整机构。通过单因素试验，明确了影响因素的取值范围，在此基础上采用二次正交旋转组合试验分别建立了脱壳率和整仁率与各因素的回归模型。采用多指标优化，确定最佳参数组合为：磨削间隙2.6mm，磨削气囊压强22.3kPa，揉搓间隙4mm，揉搓气囊压强5.1kPa，主轴转速470rpm。在最优参数组合条件下，验证试验的整仁率为31.84%，脱壳率为88.11%。试验结果表明，脱壳效果不理想的主要原因是脱壳室压力动态调整机构不灵活。研究为苦荞麦非热脱壳机改进指明了方向。

Abstract:

To solve the problem of tartary buckwheat nutrient loss in the traditional boiled hulling process, based on the analysis to the structural feature of tartary buckwheat and the structural defect of exsiting hulling machine, a new method of nonthermal tartary buckwheat dynamic-pressure grinding hulling is proposed and a hulling machine that has a pressure dynamic adjusting device is developed. Through single factor experiment, the values of influencing factors was determined and on this basis, the regression modeles of hulling ratio and perfect kernel ratio are established respectively by quadratic orthogonal rotary combination tests.Multi parameter optimization is used to determine the optimal parameter combination:grinding chamber gap 2.6mm,grinding gasbag pressure 22.3kPa, robbing chamber gap 4mm，robbing gasbag pressure 5.1kPa,spindle speed 470rpm. In this condition, the perfect kernel ratio and hulling ratio of tartary buckwheat in verification test are 31.84% and 88.11% respectively. The test result shows that primary reason is dynamic pressure adjusting device don’t work well which result in dissatisfactory performance of tartary buckwheat hulling. This study points the way for the future research work.