鱼肉蛋白质热塑挤压组织化中过程参数的优化模型

挤压蒸煮处理可以改变鱼肉蛋白质的功能特性，这些改变与挤压机的操作参数是密不可分的。利用响应面分析方法讲究Clextral BC-45型双轴挤出蒸煮机的操作参数对鱼肉蛋白质进行热塑挤压组织化的影响。研究的3个操作参数分别是末段腔体温度，螺杆转速和喂料湿度，每一个变量设5个水平。测量作为组织化产物功能特性的持水性指数及质构特性，分别建立持水性与操作参数，质构特性与操作参数的回归拟合方程。研究结果表明喂料湿度、螺杆转速和腔体温度对挤出物质构的影响是不同的；持水性与操作参数，质构特性与操作参数的回归拟合力方程的相关系数R^2分别是1.000和0.933，拟合的统计模型可信度高。

Optimization of process variables in thermoplastic extrusion texturization of fish protein

The functional characteristics of native fish protein can be changed under conditions of extrusion cooking,depending upon the operational variables used.A Clextral BC-45 laboratory-scale twin-screw extruder was used together with response surface methodology to study the effect of process parameters on functional properties of textured fish protein.Parameters examined were: barrel temperature in the last zone,screw speed,feed moisture;each at 5 levels.Water holding capacity and texture profile assessments of the resultant extrudates were made.Results had shown that all of three operational variables did not affect wet extrusion cooking in the same way.Polynomial regression equations of process variables with two functional properties were obtained with R~2= 1.000,and R~2 =0.933, respectively.Both of regression equations are hightly credible.