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題 名 | 螺軸轉速、進料含水率和玉米澱粉添加量對擠壓米粉絲膨發特性和強度的影響=Effects of Screw Speed, Feed Moisture Content, and Added Corn Starch Content on the Expansion Property and Strength of Extruded Rice Noodles |
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作 者 | 高崇烈; 林貞信; | 書刊名 | 食品科學 |
卷 期 | 26:4 1999.08[民88.08] |
頁 次 | 頁411-422 |
分類號 | 473.1 |
關鍵詞 | 國產單軸擠壓機; 中式米食; 物理性質; A locally made single screw extruder; Chinese rice foods; Physical properties; |
語 文 | 中文(Chinese) |
中文摘要 | 本研究目的在探討國產單軸擠壓機生產擠壓米粉絲時,螺軸轉速、進料含水率和玉米澱粉添加量對擠壓米粉絲物理性質的影響。研究結果發現,程序變數(螺軸轉速、進料含水率、玉米澱粉添加量)對擠壓米粉絲的膨發率、密度、強度、組織結構均有顯著的影響。膨發率隨著遞增而螺軸轉速及進料含水率而增加;乾燥後的擠壓米粉絲之密度隨著遞增的螺軸轉速和進料含水率而增加;當顯著水準α=0.05,擠壓米粉絲的強度亦隨著遞增的螺軸轉速、進料含水率以及玉米澱粉添加量而增加。 |
英文摘要 | The objective of this study was to investigate the effects of screw speed, feed moisture content, and added corn starch content on the physical properties of extruded rice noodles when the rice noodles were produced using a locally made single screw extruder. According to the results, the process variables, i.e., screw speed, feed moisture content, and added corn starch content significantly affected the expansion ratio, density, strength, texture and structure of the extruded rice noodles. The expansion ratio of the extruded rice noodles increased with increasing screw speed and feed moisture content. The density of the dried extruded rice noodles increased with increasing screw speed. The strength of the extruded rice noodles increased with increasing screw speed, feed moisture content, and added corn starch content. |
本系統中英文摘要資訊取自各篇刊載內容。