| 挤压膨化过程中大米淀粉糊化程度研究 |
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| 引用本文： | 孟爽,申德超.挤压膨化过程中大米淀粉糊化程度研究[J].东北农业大学学报,2005,36(1):82-85. |
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| 作者姓名： | 孟爽 申德超 |
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| 作者单位： | 哈尔滨商业大学轻工学院,黑龙江,哈尔滨,150076;东北农业大学工程学院,黑龙江,哈尔滨,150030 |
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| 摘 要： | 用单螺挤压膨化机对大米进行挤压膨化;将模孔直径固定为Φ12mm,选择挤压机δ段长度、模孔长度、模头温度、螺杆转速、物料含水率5个因素作为挤压工艺参数的研究对象;采用“五因素五水平”进行二次正交旋转组合试验设计,研究了挤压膨化过程中挤压膨化系统参数对大米淀粉糊化程度的影响规律,并建立了有关的数学模型进行分析。
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| 关 键 词： | 挤压膨化 糊化度 大米淀粉 |
| 文章编号： | 1005-9369(2005)01-0082-04 |
| 修稿时间： | 2004年1月5日 |
Variations of gelatinization degree of rice starch in extrusion |
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| MENG Shuang,SHEN De-chao.Variations of gelatinization degree of rice starch in extrusion[J].Journal of Northeast Agricultural University,2005,36(1):82-85. |
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| Authors: | MENG Shuang SHEN De-chao |
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| Institution: | MENG Shuang1,SHEN De-chao2 |
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| Abstract: | Extruded rice with a single screw extruder, the relationship between gelatinization degree of rice and extrusion system parameters such as δ length, nozzsle′s length, barrel temperature, screw speed and moisture content was studied by quadratic orthogontal retation combination design test of five factors and five levels. After analyzing experiment datas, some formulas were studied and regulations were attempted to explain. |
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| Keywords: | extrusion gelatinization degree rice starch |
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