| 大米 豆粕和燕麦复合挤压工艺参数的研究 |
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| 引用本文： | 张守文,续彦凤. 大米 豆粕和燕麦复合挤压工艺参数的研究[J]. 农产品加工．学刊, 2011, 0(11): 109-112. DOI: 10.3969/j.issn.1671-9646(X).2011.11.030 |
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| 作者姓名： | 张守文 续彦凤 |
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| 作者单位： | 哈尔滨商业大学食品工程学院,黑龙江哈尔滨,150076 |
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| 摘 要： | 以大米、豆粕和燕麦为主要原料,研究物料含水量、机筒温度、螺杆转速和喂料速度对糊化度的影响。在单因素试验基础上,通过响应曲面法对挤压膨化工艺参数进行优化:物料含水量17.92%,机筒温度160.50℃,螺杆转速184.32 r/min,喂料速度21.99 r/min。
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| 关 键 词： | 复合挤压 工艺参数 响应曲面 |
Optimization of the Operating Parameters of Complex Extrusion of Rice, Soybean Meal and Oat |
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| Zhang Shouwen,Xu Yanfeng. Optimization of the Operating Parameters of Complex Extrusion of Rice, Soybean Meal and Oat[J]. Nongchanpin Jlagong.Xuekan, 2011, 0(11): 109-112. DOI: 10.3969/j.issn.1671-9646(X).2011.11.030 |
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| Authors: | Zhang Shouwen Xu Yanfeng |
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| Affiliation: | (College of Food Engineering,Harbin University of Commerce,Harbin,Heilongjiang 150076,China) |
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| Abstract: | Rice,Soybean Meal and Oat are used as the main raw material.The effect of the moisture content,barrel temperature,screw speed and feed speed on the degree of gelatinization is investigated.On the basis of single factor tests,the optimum extraction parameters are optimized with response surface methodology.The results show that the optimum parameters are the moisture content 17.92%,barrel temperature 160.50 ℃,screw speed 184.32 r/min,feed speed 21.99 r/min. |
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| Keywords: | complex extrusion process parameters response surface methodology |
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