摘要
针对现有夹心海苔生产采用单张海苔片逐张加工导致两张海苔片难以准确对齐、夹心料浪费严重、生产效率低等问题,提出一种采用热压粘合将单张海苔片粘合成带状海苔片的加工方法,对这种海苔片热压粘合工艺进行试验研究及参数优化。首先研究了热压温度、热压时间和酒精体积分数对粘合后海苔片韧性和粘附力的影响;然后通过二次回归正交试验及响应面分析,研究了各因素对评价指标的影响规律并建立了各影响因素与评价指标间的数学模型;最后通过对数学模型的求解,进行了海苔片热压粘合工艺参数优化,并对优化结果进行了试验验证。结果表明,热压温度、热压时间和酒精体积分数均对海苔片的韧性和粘附力有极显著的影响(P<0.01),随着热压温度的升高,海苔片韧性降低,粘附力增大;增长热压时间,粘附力增大,但韧性呈现先降后升的趋势;随着酒精体积分数的增加,海苔片韧性逐渐降低,粘附力先升高后降低。优化结果表明,热压粘合的最佳参数组合为:热压温度208.39℃、热压时间2.91 s、酒精体积分数61.52%,此时海苔片韧性可达8.86 N·mm,粘附力为1.36 N。验证试验显示,试验结果与优化结果基本一致,说明所建参数优化模型可靠,优化后的参数满足海苔片的加工要求。
Aiming at the existing sandwich seaweed production equipment uses a single piece of seaweed to process and produce one by one,there are many problems,such as too many dropped sandwich materials,and it is difficult to accurately align two pieces of seaweed,resulting in serious material waste,poor product quality,and low production efficiency,thus a processing method of bonding a single sheet of seaweed into a ribbon⁃shaped seaweed sheet by hot pressing bonding was pioneered,and the experimental research and parameter optimization of the hot pressing bonding process of this seaweed sheet was carried out.Firstly,the effects of hot pressing temperature,hot pressing time and alcohol concentration on the toughness and adhesion of the bonded seaweed sheet were studied by single factor experiment.Then,through quadratic regression orthogonal test and response surface analysis,the influence law of each factor on the evaluation index was studied,and the mathematical model between each influencing factor and the evaluation index was established.Finally,through the solution of the mathematical model,the hot pressing bonding process parameters of seaweed tablets were optimized,and the optimization results were verified by experiments.The test results showed that hot pressing temperature,hot pressing time and alcohol concentration had significant effects on the toughness and adhesion of seaweed sheets(P<0.01).With the increase of hot pressing temperature,the toughness of seaweed sheets was decreased and the adhesion was increased.With the increase of hot pressing time,the adhesion was increased,but the toughness was decreased first and then increased.With the increase of alcohol concentration,the toughness of seaweed sheets was decreased gradually,and the adhesion was firstly increased and then decreased.By optimizing the experiment parameters,the optimal combination of parameters was determined:hot pressing temperature was 208.39℃,hot pressing time was 2.91 s,alcohol concentration was 61.52%,at this time,the toughness of seaweed sheet was 8.86 N·mm,and the adhesion force was 1.36 N.The validation test showed that the test results were basically consistent with the optimization results,indicating that the established parameter optimization model was reliable and the optimized parameters met the processing requirements of seaweed sheets.The research results can provide theoretical and technical support for the processing method of sandwich seaweed.
作者
陈坤杰
贺鑫业
祁恒阳
杨浩勇
於海明
CHEN Kunjie;HE Xinye;QI Hengyang;YANG Haoyong;YU Haiming(College of Engineering,Nanjing Agricultural University,Nanjing 210031,China;Lianyungang Haigong Machinery Co.,Ltd.,Lianyungang 222100,China;Jiangsu Agricultural Machinery Test and Appraisal Station,Nanjing 210017,China)
出处
《农业机械学报》
EI
CAS
CSCD
北大核心
2023年第4期407-415,共9页
Transactions of the Chinese Society for Agricultural Machinery
基金
苏北科技专项富民强县项目(SZ LYG202023)。
关键词
海苔片
热压粘合
试验
响应面法
seaweed sheets
hot press bonding
experiment
response surface methodology
