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响应面法优化挤压膨化犬粮加工工艺的研究
引用本文:吕宝龙,陈如琪,赵爽,卢艳花,刘少伟.响应面法优化挤压膨化犬粮加工工艺的研究[J].饲料工业,2012(19):9-13.
作者姓名:吕宝龙  陈如琪  赵爽  卢艳花  刘少伟
作者单位:1. 华东理工大学生物工程学院,上海,200237
2. 华东理工大学食品科学与工程系,上海,200237
基金项目:中央高校基本科研业务费专项资金和上海科委对本研究的资助
摘    要:以犬粮配方研究中所确定的最佳配方为基础,以糊化度作为挤压膨化犬粮核心品质指标,通过单因素和响应面实验,对螺杆转速、物料水分、喂料速率和套筒温度等双螺杆挤压机的主要操作参数与犬粮糊化度之间的关系进行了研究。建立了糊化度与4个因素变化的二次回归方程。结果表明,物料水分为25%,螺杆转速为30 Hz(1 Hz=5 r/min),套筒温度为160℃,喂料速率为24 Hz(1 Hz=1.7 r/min)的条件下,犬粮的糊化度达到89.7%。

关 键 词:犬粮  双螺杆挤压机  响应面分析  糊化度

Optimization of extrusion processing technology of dog diets by response surface methodology
Lü Baolong , Chen Ruqi , Zhao Shuang , Lu Yanhua , Liu Shaowei.Optimization of extrusion processing technology of dog diets by response surface methodology[J].Feed Industry,2012(19):9-13.
Authors:Lü Baolong  Chen Ruqi  Zhao Shuang  Lu Yanhua  Liu Shaowei
Institution:Lü Baolong,Chen Ruqi,Zhao Shuang,Lu Yanhua,Liu Shaowei
Abstract:Defining the starch gelatinization degrees(SGD) as the vital quality parameter and basing on the optimum recipe obtained from the dog food formula,the relationship between main operation parameters of twin-screw extruder and SGD was studied through single-factor and response surface experiments.Two regression equations on SGD and four varietals factor were established.The results indicated that: under the condition that feed moisture content 25%,screw speed 30 Hz,barrel temperature 160 ℃,SGD was 89.7%.
Keywords:dog diets  twin-screw extruder  response surface analysis  SGD
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