微生物发酵对饲料用干玉米秸秆压缩成型影响试验

发布时间：2018-02-07 11:05

本文关键词： 玉米秸秆微生物发酵压缩成型比较分析抗压强度参数优化正交试验　出处：《沈阳农业大学》2017年硕士论文　论文类型：学位论文

【摘要】：玉米秸秆作为牛羊等牲畜粗饲料的主要原料,一方面其营养含量低,适口性差等原因,阻碍玉米秸秆饲料化的发展;另一方面玉米秸秆结构松散,严重影响了秸秆饲料的运输和储存。种种原因导致秸秆被焚烧处理,造成了环境污染和资源浪费等问题。现如今,如何方便的利用和储存玉米秸秆是我国急需解决的重要问题。玉米秸秆微生物发酵处理和玉米秸秆丝化压缩技术是解决上述两个问题的重要方法。本课题主要研究微生物发酵对玉米秸秆丝化后压缩成型效果的影响,通过微生物发酵玉米秸秆改善秸秆适口性差,秸秆营养含量低的问题;利用秸秆压缩成型技术解决玉米秸秆结构松散,运输不便等问题。本试验首先通过对微生物发酵前后玉米秸秆物理结构特性以及营养含量的变化进行对比,分析出微生物发酵对秸秆营养含量的影响以及与压缩成型的关系。其次为检测微生物发酵对成型秸秆抗压性的影响,试验采用5个不同含水率、6个不同压缩应力以及5个不同压缩速度为试验因素水平,分别在相同压缩条件下对发酵前后的玉米秸秆进行压缩成型单因素试验,并与未处理秸秆成型后径向的抗压强度进行对比和分析。最后为得到微生物发酵处理后玉米秸秆压缩成型的最佳工艺参数组合,利用WDW-200微机控制电子式万能试验机,以含水率、压缩应力、压缩速度为试验因素,以成型秸秆的抗压强度和成型密度为试验指标,采用L9(34)正交试验表对发酵后的秸秆进行压缩成型工艺参数优化。得出结果并进行方差分析,找出最佳参数组合以及影响正交试验的因素主次顺序,利用Excel和SPSS软件进行单因变量多因素方差分析,分析试验因素的显著性,并对最佳工艺参数进行验证试验。通过本次试验,得出以下六点结论:①发酵后秸秆物理结构发生了改变。发酵后秸秆散发出酒味芳香且质地松软,秸秆适口性得到了改善;②发酵后秸秆的营养含量显著提升。发酵后秸秆内粗蛋白含量明显提高,而中性洗涤纤维含量比未经处理秸秆有所降低,侧面证明了秸秆中可被牲畜消化的营养物质增多;③发酵后秸秆的物理特性发生变化。发酵后秸秆摩擦系数稍有降低,填充密度明显减少,提高了秸秆的可压缩性;④发酵秸秆成型后的抗压强度与未经处理秸秆相比成型效果较好,且微生物发酵能够提升秸秆成型后抗压强度变化波动的稳定性;⑤压缩成型最优参数组合成型后秸秆抗压强度与未经处理秸秆抗压强度相比明显增强,成型后的密度与成型前初始密度相比有较大的增强;⑥通过Excel与SPSS软件分析正交试验结果得出试验因素对正交试验影响主次为:含水率压缩速度压缩应力。
[Abstract]:As the main raw material of cattle, sheep and cattle, corn straw has low nutrition content and poor palatability, which hinders the development of corn straw forage, on the other hand, the structure of corn straw is loose. Seriously affected the transportation and storage of straw feed. A variety of reasons lead to straw incineration, resulting in environmental pollution and waste of resources and other problems. Nowadays, How to use and store corn straw conveniently is an important problem that needs to be solved urgently in our country. The microbial fermentation treatment of corn straw and the technology of compressing corn straw are the important methods to solve the above two problems. The effect of microbial fermentation on compressing effect of corn straw after silking was investigated. The problem of poor palatability and low nutrient content of straw was improved by microbial fermentation of corn straw, and the loose structure of corn straw was solved by compressing the straw. Firstly, the physical structure characteristics and nutrient content of corn straw were compared before and after microbial fermentation. The effects of microbial fermentation on the nutrient content of straw and the relationship between microbial fermentation and compression molding were analyzed. Secondly, the effect of microbial fermentation on the compressive resistance of formed straw was examined. Five different moisture contents, six different compression stresses and five different compression rates were used as the experimental factors. The compression molding of corn straw before and after fermentation was carried out under the same compression conditions. Finally, in order to get the best processing parameters of compressing corn straw after microbial fermentation, WDW-200 microcomputer was used to control the electronic universal testing machine, and the moisture content was used. The compression stress and compression speed were taken as the test factors, the compressive strength and density of the formed straw were taken as the test indexes, the orthogonal test table was used to optimize the process parameters of the fermented straw, and the results were obtained and the variance analysis was carried out. Find out the best parameter combination and the order of the factors influencing the orthogonal test, use Excel and SPSS software to analyze the variance of single dependent variable and multivariate, and analyze the significance of the test factors. The following six conclusions were drawn: the physical structure of the straw changed after the fermentation of 1: 1. After fermentation, the straw gave out the aroma of wine and the texture of the straw was soft. The content of crude protein in straw was significantly increased after fermentation, and the content of neutral washing fiber was lower than that of untreated straw. It was proved that the physical characteristics of straw could be digested by livestock after fermentation. The friction coefficient of straw decreased slightly and the density of straw filled decreased obviously after fermentation. The compressive strength of the fermented straw is better than that of the untreated straw, and the compressive strength of the fermented straw is better than that of the untreated straw. And microbial fermentation can improve the stability of the variation of compressive strength after straw forming. The optimum parameters of compressing molding process are as follows: the compressive strength of straw after compressing molding is significantly higher than that of untreated straw. The results of orthogonal test by Excel and SPSS software show that the influence of experimental factors on the orthogonal test is as follows: compression stress of water content compression speed.
【学位授予单位】：沈阳农业大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：S816

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