Model 76 dry cake residual oil rate with the change of the shaft speed

Model 76 dry cake residual oil rate with the change of the shaft speed

The main research worOf 76 type and 86 type of the two screw press test, the comparative study on the moisture content of rapeseed and pressing shaft speed on two small screw press dry cake residual oil rate.k is as follows: 1. Analyzed the castor state in the screw press, palm oil millᄃ,Under different pressing shaft speed, type 76 and type 76 two oil mill dry cake relationship between residual oil rate as the change of rapeseed moisture content as shown in figure 1 and figure 2.If you don't consider the effect of pressing shaft speed, take four squeeze dry cake residual oil rate under the condition of shaft speed of arithmetic average ping as a dry for a moisture content of rapeseed cake residual oil rate, the rapeseed moisture content on the screw press type 76 and type 76 dry cake the influence of the residual oil rate is shown in figure 3.The figure 3 shows that with the increase of rapeseed moisture content, two kinds of oil press dry cake showed different degrees of residual oil rate drop, of which 76 type oil press dry cake residual oil rate reduced with the increase of rapeseed moisture content which was of more than 86 type oil press is more clear, this shows that the screw press rapeseed moisture content is small dry cake residual oil rate is one of the important factors, the appropriate damping treatment can lower the dry cake of small screw press residual oil rate.draught fanᄃ,After 76 type and 86 type oil press under different rotational speed of squeezing, dry cake residual oil rate along with the change of pressing shaft speed relations as shown in figure 4, figure 5.Figure 4 shows, under the different moisture content, with the improvement of squeeze shaft speed, dry cake showed a trend of increase of the residual oil rate, moisture content of 2% to 12, and 13, 5% of the performance curve was most pronounced;Figure 5 shows, under the different moisture content, with the improvement of squeeze shaft speed, dry cake present significant decline in...

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