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頁籤選單縮合
題名 | 糖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; 凃春木; | 書刊名 | 農業機械學刊 |
卷期 | 4:1 1995.03[民84.03] |
頁次 | 頁15-22 |
分類號 | 473.12 |
關鍵詞 | 擠壓; 擠壓產品; 膨發率; Extrusion; Extrudate; Expansion ratio; |
語文 | 中文(Chinese) |
中文摘要 | 蒸者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深討加工 變數(糖的添加量、模具溫度、及螺軸轉速等)對單軸擠壓米穀粉產品物性(膨發率、破碎 力等)之影響。由驗結果顯示螺軸轉速在67rpm糖含量3%時有最大膨發率及破碎力;模具 溫及螺軸轉速愈高,膨發率愈大。 |
英文摘要 | Extrusiion cooking technology has been widely used in food industry. The purpose of this research was using response surface methodlogy to investigate the effects of process variables (sugar contents, die temperature, and screw speed) on rice extrudates physical properties (expansion ratio and breaking force) for single-screw extrusion system. Experimental results showed that the maximum expansion ratio and breaking force of rice extrudates occurred at 67 rpm screw speed and 3% sugar content. The expansion ratio increased with increasing die temperature and screw speed. |
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