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題 名 | Extrusion Cooking of Rice Flour-Mean Residence Time and RTD Spread Modeling=米穀擠壓加工﹣﹣平均滯留時間及滯留時間分佈範圍模式之推導 |
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作 者 | 彭錦樵; | 書刊名 | 農業工程學報 |
卷 期 | 38:2 1992.06[民81.06] |
頁 次 | 頁75-85 |
分類號 | 434.251 |
關鍵詞 | 滯留時間; 米穀擠壓加工; |
語 文 | 英文(English) |
中文摘要 | 比色法被用來測定米殼粉在雙軸食品擠壓機(APV Baker MPF 50/25)內之滯留時間分佈情形,本研究在實驗上之變數為螺絲元件之排列組合,進料速率,及螺軸轉速。統計學上3×3×3階乘實驗應用於此以分析滯留時間之分佈。 由實驗結果得知,實驗設計上之變數對平均滯留時間均有顯著之影響。統計軟體上之後退式漸進方法在本研究上用推導及預估平均滯留時間及滯留時間分佈範圍之迴歸模式。結果顯示,一個二階之迴歸模式可滿意地預估平均滯留時間,另一個三階之迴歸模式亦可以滿意地預估滯留時間分佈範圍。 |
英文摘要 | A colorimetric method was used to study the residence time distribution (RTD) in an APV Baker MPF 50/25 twin-screw extruder using rice flour as the feed material. The process variables were screw profile, feed rate, an screw speed. A 3×3×3 factorial experiment was designed to investigate the mean residence time and the RTD spread. The effects of process variables on the mean residence time were significant. A Stepwise backward procedure in SAS was conducted to develop the regression models for the prediction of the mean residence time and RTD spread. A second order and a third order regression models were derived to satisfactorily predict the mean residence time and the RTD spread. |
本系統中英文摘要資訊取自各篇刊載內容。