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題 名 | 單軸擠壓機試製膨發玉米產品最適操作條件之研究=The Study of Optimum Operation Conditions for Puffed Corn Product by Using Single-Screw Extruder |
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作 者 | 彭錦樵; 陳忠智; | 書刊名 | 食品科學 |
卷 期 | 23:2 1996.04[民85.04] |
頁 次 | 頁184-196 |
分類號 | 463 |
關鍵詞 | 模具; 最適化; 擠壓; Die; Optimum; Extrusion; |
語 文 | 中文(Chinese) |
中文摘要 | 擠壓技術具有產能高、多樣化、成本少及污染低等優點。本研究之目的在利用單軸擠壓機試製膨發性產品,探討模具之孔數與孔徑對不同的玉米與米之調配比例所造成的理化性狀如比能量、水溶性指標及吸水性指標等變化情形;利用反應曲面法作迴歸分析,以建立自變數對此等理化性狀之評估模式;並研究此擠壓機之最適操作條件。 實驗結果顯示: 1. 當擠壓機之模具孔數或孔徑減少時,會造成物料擠壓阻力增加,同時也造成每單位產品的總能量增加。 2. 產品水溶性指標及吸水性指標係受擠壓過程澱粉裂解和焦化程度兩種反應所決定。而由本實驗可知,各項自變數間的交互作用對產品之水溶性指標有極顯著的影響。 3. 此擠壓機之最適操作範圍模孔數為3孔,孔徑為4.3∼4.7mm,玉米原料中米穀粉含量為3~8%。 |
英文摘要 | The advantages of extrusion cooking such as high productivity, variety, low production cost and low pollution are well known. The purposes of this study were to use response surface methodology to investigate the effects of process variables (rice content, die diameter and number) on the physical and chemical properties of extrudates, and also to study the optimum operation conditions for a single-screw extruder. Experimental results showed that: 1. Reducing the die numbers and diameters would increase the restriction of the dough and therefore, raised the specific mechanical energy. 2. The extrudate's water solubility index (WSI) was significantly effected by the process variables. 3. The optimum operation conditions for puffed corn products using a single-screw extruder were as follows: die number 3, die diameter 4.3~4.7mm, rice content 3~8%. |
本系統中英文摘要資訊取自各篇刊載內容。