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頁籤選單縮合
題名 | 不同螺旋組態及模口形狀下米穀擠壓產品特性的變化 |
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作者 | 陳輝煌; | 書刊名 | 宜蘭農工學報 |
卷期 | 8 1994.06[民83.06] |
頁次 | 頁20-37 |
分類號 | 473.12 |
關鍵詞 | 擠壓加工; 米; 螺旋組態; 模口; 套筒溫度; 螺軸轉速; 產品特性; Extrusion; Rice; Screw configuration; Die; Barrel temperature; Screw speed; Products properties; |
語文 | 中文(Chinese) |
中文摘要 | 整粒蓬萊米與3%大豆沙拉油混合均勻,經選用具有不同碾混能力的弱(type 1) 、中( type 2 )、強( type 3 )三種螺旋組態進行擠壓,分別在最大容許進料速率下改 變螺軸轉速及套筒溫度,觀察擠壓產品特性的變化,並在 type 1 的螺旋組態下,比較圓形 模口及扁平模口對產品特性的影響。實驗結果發現在相同的螺軸轉速及套筒溫度下,產品白 度、水分含量、橫向膨發度、溶水度、復水度及剪力均隨著碾混能力的增強而降低;產品比 體積卻是隨螺旋碾混能力的中>弱>強而遞減。 顯示碾混能力太強的的螺旋組態( type 3 ),使米在擠壓過程中的滯留時間增長,導致產品的焦化度提高;碾混不足時( type 1 ) ,原料未能完全均勻地可塑化。當進料速率小於 57Kg/hr,以扁平模口擠壓的產品白度、水 分含量高於圓形模口擠壓的產品,但是進料速率高於 57Kg/hr 後則相反; 隨著進料速率的 增高,以二種模口分別擠壓的產品溶水度,都是呈先上升後下降的趨勢,產品復水度則呈先 下降後上升的趨勢;產品比體積及剪力都是隨著進料速率的增高而上升,而且以模孔面積較 小的圓形模口擠壓的產品比體積及剪力較高。 |
英文摘要 | To estimate effects of mixing and kneading condition of extruder on extrudate properties, three types of screw configuration with different kneading capacities (weak, strong and severe) and die shapes (hole and flat) were studied. The whole grain white rice with 3% oil was added as raw material. Product quality indices, whiteness, moisture content, cross-sectional expansion ratio, water solubility index, water absorption index and shear force decreased with increasing mixing and kneading ability of screw configuration at same operating condition as sacrew speed 180rpm and barrel temperature 160 ℃. Only specific volume differently responded and decreased in the order of strong > weak > severe kneading. It indicated that screw configuration of excessive mixing and kneading resulted in prolonging residence time and enhancing browning. The whiteness and moisture content of products with flat die was higher than that with hole die at feed rate below 57.0 Kg/hr, but lower at feed rate above 57.0 Kg/hr. Porduct water solubility index increased and then decreased with increasing feed rate. Both of spcific volume and shear force of products with hole die increased with increasing feed rate, and higher level than those with flat die. |
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