挤压膨化过程中大米淀粉糊化程度研究  

Variations of gelatinization degree of rice starch in extrusion

作　　者：孟爽[1] 申德超[2] 

机构地区：[1]哈尔滨商业大学轻工学院,黑龙江哈尔滨150076 [2]东北农业大学工程学院,黑龙江哈尔滨150030

出　　处：《东北农业大学学报》2005年第1期82-85,共4页Journal of Northeast Agricultural University

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。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.

关 键 词：挤压膨化 糊化度 大米淀粉 

分 类 号：S220.6[农业科学—农业机械化工程] TS21[农业科学—农业工程]