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題 名 | 單軸擠壓機操作變因對米擠出物特性之影響 |
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作 者 | 葉安義; 黃俊勇; | 書刊名 | 食品科學 |
卷 期 | 22:2 1995.04[民84.04] |
頁 次 | 頁124-140 |
分類號 | 473.12 |
關鍵詞 | 反應曲面法; 擠壓; 擠壓產品性質; RSM; Extrusion; Properties of extrudates; |
語 文 | 中文(Chinese) |
中文摘要 | 利用反應曲面法(RSM)探討不同的擠壓機操作變因對米擠出物品質之影響,試驗採用Box-Behnken三變級設計,分別探討原料顆粒大小、SSL添加量和模品溫度對米穀粉擠出物的表面膨脹係數、色差值、質地分析、糊化度、DSC、和水溶性固形物之影響。由實驗的結果得知、模口溫度的改變對擠出物DSC分析中的Tp及△H,色差中的b值、YI、chroma、△Hue;糊化度;冷凍後之水溶性固形物和TPA中的內聚性、破碎性、咀嚼性和凝膠性等有顯著影響。而原料顆粒大小對色差中的YI和TPA中的硬度、破碎性、咀嚼性與凝膠性有顯著影響。SSL(sodium stearoy1-2-lactylate)的添加量只對色差中的黃色度(yllow index, YI)有顯著影響。由結果得知糊化度與△H、內聚性、YI呈正相關,但與Tp、冷凍後之水溶性固形物呈負相關。 |
英文摘要 | Response surface methodology (RSM) was used to study the effect of various extrusion operation variables on properties of extrudates. A three-variable and three level design method by Box-Behnken was adopted. The effects of particle sizes, the amount of SSL added and the die temperature on the surface expansion index, Hunter L, a, b, texture profile analysis, degree of gelatinization, DSC and cooking loss were studied. Raising the die temperature resulted in an increase in the degree of gelatininzation, yellow index and cooking loss of the extrudates. The particle size of the rice flour affected signifizantly the yellow index and textural properties of the products. The addition of SSL only affected the yellow index. In general, the degree of gelatinization of the product had a significant correlation with other properties, such as cooking loss, yellow index and textural properties. |
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