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題 名 | 鹽含量對單軸擠壓米穀粉產品物性之影響 |
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作 者 | 彭錦樵; 涂春木; | 書刊名 | 農林學報 |
卷 期 | 44:2 1995.06[民84.06] |
頁 次 | 頁27-38 |
分類號 | 434.251 |
關鍵詞 | 擠壓; 米穀粉; 膨發率; 剪切力; 比容積; Extrusion; Rice flour; Expansion ratio; Shear force; Specific vloume; |
語 文 | 中文(Chinese) |
中文摘要 | 蒸煮擠壓技術已廣泛應用於食品加工業。本研究之目的為應用反應曲 面法探討加工變數(鹽的添加量、套筒溫度、及螺軸轉速等)對於單軸擠壓米穀粉 產品物性(膨發率、剪切力、及比容積等)之影響。由實驗結果顯示螺軸轉速在 560rpm及鹽含量為1時,或套筒溫度在120℃及2之鹽含量時有最大比容積。在 560rpm高轉速及160℃高溫度時有最小之剪刀力。鹽的添加量為2及螺軸轉速為 320rpm時具最大的膨發率。 |
英文摘要 | Extrusion cooking technology has been widely used in food industry. The purpose of thisstudy was using response surface methodology to investigate the effects of process variables(salt contents, barrel temperature, and screw speed) on rice extrudates physical properties (expansion ratio, shear force, and specific volume) for single-screw extrusion system. The experimental results showed that the maximum specific volume of rice extrudates occurred at theconditions of 560rpm screw speed and 1 slat content, or 120 ℃ barrel temperature and 2slat content. The minimum extrudates shear force was found at 560 rpm screw speed and 160℃ barrel temperature. The 2 salt content and 320 rpm screw speed resulted the maximumexpansion ratio. |
本系統中英文摘要資訊取自各篇刊載內容。