以油菜籽、亚麻籽为原料,压榨饼残油率为指标,研究两种油料的压榨特性。通过单因素实验考察油料入榨水分含量、入榨温度、环境温度对两种油料压榨饼残油率的影响。在单因素实验基础上,通过正交实验优化得到：油菜籽最佳压榨工艺条件为入榨水分含量3%、入榨温度65℃、环境温度25℃,在最佳工艺条件下油菜籽压榨饼残油率为9．32%；亚麻籽最佳压榨工艺条件为入榨水分含量3%、入榨温度65℃、环境温度30℃,在最佳工艺条件下亚麻籽压榨饼残油率为8．01%。物性测试结果表明,亚麻籽的硬度、脆性大于油菜籽的；两种油料子叶细胞及其压榨饼的透射电镜结果表明,经过压榨油料细胞结构严重变形并被破坏,实现了油脂与压榨饼的液固分离。%With residual oil rate of pressed cake as index, the press characteristicses of rapeseed and flax-seed were studied. The effects of water content and temperature of pressing material and environmental temperature on the residual oil rates of pressed rapeseed cake and flaxseed cake were investigated by sin-gle factor experiment. On this basis,the press conditions of rapeseed were optimized by orthogonal experi-ment as follows:water content of pressing material 3%, temperature of pressing material 65℃, environ-mental temperature 25℃; and the optimal press conditions of flaxseed were obtained by orthogonal experiment as follows:water content of pressing material 3%, temperature of pressing material 65℃, en-vironmental temperature 30℃. Under these conditions, the residual oil rates of pressed rapeseed cake and flaxseed cake were 9. 32% and 8. 01% respectively. Texture analysis results showed that the hardness and brittleness of flaxseed were higher than those of rapeseed. Transmission electron microscope results of cotyledon cells and pressed cakes of rapeseed and flaxseed showed that the cell structure of oil plant se-verely deformed and destroyed and the oil was separated from the pressed cake after pressing.
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