| 提高马铃薯淀粉游离率的研究 |
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| 引用本文： | 王国扣. 提高马铃薯淀粉游离率的研究[J]. 农业机械学报, 2002, 33(3): 73-75 |
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| 作者姓名： | 王国扣 |
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| 作者单位： | 中国农业机械化科学研究院副产品加工工程技术中心 |
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| 摘 要： | 以提高马铃薯淀粉游离率为目标，从对经试验入手，试验了破碎颗粒的几何形状、破碎机理及动力学分析，研究了提高淀粉游离率的方法及影响淀粉游离率的主要因素。研究结果表明，影响淀粉游离率的主要因素是线速度、生产率和加水量，其中线速度最为显著；选择剪切破碎方法和薄片体几何形状是提高淀粉游离率的有效途径。
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| 关 键 词： | 马铃薯 淀粉 游离率 破碎颗粒 线速率 生产率 加水量 剪切破碎方法 薄片体几何形状 |
| 修稿时间： | 2001-05-29 |
Study on Increasing the Dissociation Rate of Potato Starch |
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| Wang Guokou. Study on Increasing the Dissociation Rate of Potato Starch[J]. Transactions of the Chinese Society for Agricultural Machinery, 2002, 33(3): 73-75 |
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| Authors: | Wang Guokou |
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| Affiliation: | Chinese Academy of Agricultural Mechanization Sciences |
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| Abstract: | To increase the dissociation rate of potato starch the geometric shape of broken potatos and the breaking mechanism and dynamics were analyzed by the contrasting experiments. The various processing methods and the influencing factors on starch dissociation rate of potatos were investigated, which showed that the key factors were the linear velocity, the throughput and the amount of mixed water. Among of these influencing factors, the linear velocity has the most significant effect on the dissociation rate of potatos. |
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| Keywords: | Potatos Starch Dissociation rate |
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