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頁籤選單縮合
題名 | Extrusion Processing of the Mixture of Rice and Sweet Potato=米與甘藷混合物之擠壓加工 |
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作者 | 丘宗屏; 范振家; 江文章; | 書刊名 | 國立臺灣大學農學院研究報告 |
卷期 | 33:1 1993.03[民82.03] |
頁次 | 頁55-66 |
分類號 | 463.36 |
關鍵詞 | 甘藷; 米; 混合物; 擠壓加工; |
語文 | 英文(English) |
中文摘要 | 本研究之目的乃在探討以米和甘藷為原料,利用雙軸擠壓機製造直接膨 發產品之可能性。實驗項目包括利用反應曲面法探討加工自變數對產品理化特性 之影響,以及利用完全逢機設計法比較米穀粉中分別添加不同品種甘藷粉時所製 得的膨發產品與由純粹米原料所製得者,在產品理化特性上有無差異。實驗結果 顯示,擠壓物的比容積比膨發比更適於用來描述產品的膨發特性;而且所有的加 工自變數(包括套筒溫度,進料水分,螺旋轉速,進料速率和甘藷粉/米穀粉比例) 都對產品的比容積和破碎力有顯著影響。米穀粉中添加甘藷粉所製得的產品比純 粹用米穀粉製得者有較小膨發比較大比容積和較大破碎力。根據初步官能品評結 果,添加甘藷粉的擠壓產品在色澤、風味和口感上均較佳。 |
英文摘要 | The purpose of this study was to investigate the feasibility ofdirectly expanded product development with a twin-screw extruder,using rice and sweet potato as raw materials. The experimentsincluded (1) adopting response surface methodology to study theeffects of process variables on physicochemical properties of theextrudate, and (2) adopting completely randomized design to comparethe properties of the extrudates which were made from only rice andfrom rice and different varieties of sweet potato. Results indicatedthat the specific volume of the extrudate was more suitable than theexpansion ratio used for explaining the expansion of extrudates, andall the process variables (including barrel temperature, feed moisture,screw speed, feed rate and SPF/rice ratio) had significant effects onthe specific volume and breaking force of extrudates. The exturdate made from the mixture of rice and sweet potato flour had lowerexpansion ratio, higher specific volume and higher breaking forcewhile compared with that made from rice only, and it had betterflavor, color and taste according to the preliminary sensoryevaluation. |
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