中南大学学报（英文版）
中南大學學報（英文版）
중남대학학보（영문판）
Journal of Central South University
2015年
11期
4476-4482
,共7页
刘汝宽%许方雷%肖志红%李昌珠%李辉%曾凡涛%叶红齐
劉汝寬%許方雷%肖誌紅%李昌珠%李輝%曾凡濤%葉紅齊
류여관%허방뢰%초지홍%리창주%리휘%증범도%협홍제
castor bean%residual oil%critical compression ratio%oil production value%energy consumption value
The relationships among compression ratio and stress, compression ratio and residual oil of cake in pressing process of castor beans were studied using the test equipment under different states of oilseeds and ways of pressing manners. The results show that variation of stress increases nonlinearly and residual oil rate decreases with the increase of compression ratio. Lower residual oil of cake was obtained by pressing gently and frequently. Curve fitting on both relationships had been built and parameters for the model were obtained by least square procedure and deepening research on pressing process of the castor beans for castor oil. By assuming that the value of oil production is equivalent to the value of energy consumption, the critical compression ratio of intact seeds is 6.2 while that of crushed seeds is 3.6.
