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題 名 | 不同米種的組成及流動特性分析=Investigation of Composition and Flow Properties of Rice |
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作 者 | 陳輝煌; 孫寶年; 龔鳴盛; | 書刊名 | 宜蘭農工學報 |
卷 期 | 12 1996.06[民85.06] |
頁 次 | 頁41-56 |
分類號 | 473.12 |
關鍵詞 | 米; 組成分; 流動特性; 擠壓加工; Rice; Composition; Flow property; Extrusion; |
語 文 | 中文(Chinese) |
中文摘要 | 為研究原料米種在擠壓加工上的特性,以長糯米、蓬萊米及秈米分別分析其組成 、流動特性及測定擠壓滯留時間分佈的差異。由澱粉特性分析的結果顯示,直鏈澱粉含量雖 然是秈米(28.4%)>蓬萊米(20.5%)>長糯米(7.8%),但熱水不溶性直鏈澱粉含量卻是 蓬萊米(15.9%)>秈米(13.8%)>長糯米(5.8%)。三種粉米溶液的流動特性在常溫(25 ℃)常壓或高溫高壓(120℃、1.5㎏/c㎡)下的流體特性指標值(n)都小於1,屬於 Pseudoplastic fluid,在常溫常壓下長糯米的流動性較蓬萊米及秈米差,黏度也最高,但 是在高溫的糊化情形下,長糯米隨著切變率(shear rate)的增加,黏度下降的幅度大於蓬 萊米及秈米。另外,在單一粉米中,長糯米的平均滯留時間(35.5秒)比蓬萊米(38.2秒) 及秈米(38.4秒)短,混合粉米則隨著直鏈澱粉含量的增加,在擠壓機中的平均滯留時間增 長。 |
英文摘要 | Three rice varieties including glutinous, penglai and sen rice were used for comparison of each composition, flow property and residence time during extrusion. The hot-water-insoluble amylose contents were in the order of penglai (15.9%) > sen (13.8%) > glutinous (5.8%), whereas the total amylose contents were of sen(28.4%) > penglai (20.5%) > glutinous (7.8%), The flow behavior index (n) of all these rice melt were below 1.0 at both of 25℃ and 120 ℃, behaviored as the Pseudoplastic fluid. The shear dependence of rice melt was found most sticky and poor flow property for glutinous rice at 25℃, but most relevant at 120℃, indicative of its good conveying property at high temperature and high pressure. Meanwhile, the mean residence time during extrusion were in the order of sen(38.4s) > penglai (38.2s) > glutinous (35.5s), and increased with increasing amylose content level for combinated rice flour. |
本系統中英文摘要資訊取自各篇刊載內容。