玉米粗淀粉挤出物制取葡萄糖浆的响应面分析  

Glucose Preparation from Extruded Corn Raw Starch with Response Surface Analysis

作　　者：马成业[1] 申德超[1] 

机构地区：[1]山东理工大学农业工程与食品科学学院,山东淄博255091

出　　处：《农机化研究》2012年第6期113-117,共5页Journal of Agricultural Mechanization Research

基　　金：山东省自然科学基金项目(Y2008B10);山东理工大学科技博士启动项目(4041-410023)

摘　　要：以单螺杆挤压系统参数套筒温度、原料含水率、模孔直径、螺杆转速和轴头间隙为试验因子,以玉米粗淀粉挤出物糖化液葡萄糖当量值(DE值)和出品率为响应值,采用五元二次正交回归旋转组合试验设计,寻找符合生产实际的较优数学模型。结果表明,所得回归模型拟合情况良好,达到设计要求。通过典型分析,确定DE值和出品率的最佳工艺参数分别为:套筒温57℃、挤压原料含水21%、模孔直径6mm、螺杆转速248r/min和轴头间隙6mm,或者套筒温度72℃、挤压原料含水21%、模孔直径12mm、螺杆转速192 r/min和轴头间隙17mm。同时,对系统参数和考察指标进行了相关性分析,结果表明:原料含水率与DE和出品率相关性最大;其次为轴头间隙和模孔直径。Optimization of the technology for making glucose from extruded corn cruded starch was carried out.The approach is based on the quadratic orthogonal rotary composite experimental design with five variables of barrel temperature(T),moisture content of feed(W),nozzle diameter(D),screw speed(N) and clearance between screw top and die(C).The canonical analysis and ridge analysis reveals that the optimal conditions for maximizing DE value(83.3%) are shown as below: T is 57℃,W 21%,D 6mm,N 248r/min and C 6mm.The optimal conditions for maximizing the available ratio of starch are shown as below: T is 72℃,W 21%,D 12mm,N 192r/min and C17mm.The results indicate that the empirical model developed by response surface methodology(RSM) is adequate to describe the relationships between the factors and response value.The correlation of DE value and the available ratio of starch was 0.846.

关 键 词：挤压 玉米粗淀粉 葡萄糖浆 响应面分析 

分 类 号：S513[农业科学—作物学] Q532+.3[生物学—生物化学]