| 杂粮加工中参数设置对挤压特性的影响 |
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| 引用本文： | 张守文,吴昊.杂粮加工中参数设置对挤压特性的影响[J].农产品加工．学刊,2011(2):72-75,91. |
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| 作者姓名： | 张守文 吴昊 |
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| 作者单位： | 1. 哈尔滨商业大学,食品工程学院,黑龙江,哈尔滨,150076;黑龙江省食品药品监督管理局,黑龙江,哈尔滨,150020
2. 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： | 加工谷物早餐时,挤压膨化影响产品的感官评价、膨化度、糊化度的因素是多方面的,研究了原料成分、挤压膨化操作参数等因素的影响,主要考察物料含水量、机筒温度、螺杆转速、进料速度等参数对产品的影响。以膨化度、糊化度为考察目标进行了试验,最终确定最佳挤压工艺参数为:物料含水量16%,机筒温度设置为第3组,5个区温度分别为:80,90,110,130,165℃,螺杆转速为140r/min,进料速度为30r/min。
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| 关 键 词： | 挤压膨化 膨化度 糊化度 操作参数 |
Effect of Operating Parameters on the Extrusion Grain |
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| Zhang Shouwen,Wu Hao.Effect of Operating Parameters on the Extrusion Grain[J].Nongchanpin Jlagong.Xuekan,2011(2):72-75,91. |
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| Authors: | Zhang Shouwen Wu Hao |
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| Institution: | 1 (1.College of Food Engineering,Harbin University of Commerce,Harbin,Heilongjiang 150076,China; 2.Heilongjiang Food and Drug Administration,Harbin,Heilongjiang 150020,China) |
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| Abstract: | In the extrusion process,the impact of breakfast cereals in the sensory evaluation,expansion ratio,degree of gelatinization are several by many factors,such as raw materials,components,extrusion operating parameters,mechanical properties and other factors.This experiment mainly studies the impact of moisture content,barrel temperature,screw speed, feed rate and other operating parameters on breakfast cereals.The expansion ratio,degree of gelatinization as a single factor analysis studies objectives,and ultimately determines the optimal extrusion process is 16%moisture content of materials,barrel temperature T_2,five-zone temperature 80,90,110,130,165℃,screw speed to 140 r/min,feed speed 30 r/min of the optimal operation parameters. |
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| Keywords: | extrusion expansion ratio degree of gelatinization operating parameters |
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