淀粉的粉体特性研究  

A Study of the Powder Properties of Starch

作　　者：汪超[1] 兰晶[1] 池雅琨[1] 李瑞[1] 陈士勇[1] 姜发堂[1] 

机构地区：[1]湖北工业大学生物工程学院

出　　处：《湖北工业大学学报》2007年第2期93-96,共4页Journal of Hubei University of Technology

基　　金：武汉市晨光计划(20065004116-52)

摘　　要：实验旨在尝试利用综合粉体特性分析仪,了解淀粉的粉体特性,并着重研究了不同淀粉的粉体特性变化.实验结果表明:不同筛目的马铃薯淀粉的分散度(Ds)随着粉体粒度的减小逐渐减小;绿豆、小麦、玉米和木薯淀粉的分散度随着筛子目数的增加逐渐增加.5种淀粉的松装密度(Pa)随着筛子目数的增加逐渐增加.马铃薯淀粉的振实密度随筛子目数的增加,先增加后减小;绿豆、小麦、玉米和木薯淀粉的振实密度(Pp)随筛子目数的增加而增加.这些为精确设计和操作淀粉的粉体特性及其合理开发提供理论基础和应用依据.The powder properties and the changes of powder properties of the different starches are studied by compressive powder property in this paper. The results indicate that the dispersibility （Ds） of potato starch gradually decreased with the mesh increase. However, the Ds of others, ＇including wheat, corn, mung and tapioca starch, gradually increased with the mesh increase. Generally, the pine installing density （Pa） of different starches gradually increased with the mesh increase. With the mesh increase, the com- pressive density（Pp） of potato starch increased firstly, then gradually decreased. However, the Pp of others gradually increased with the mesh increase. All offers theoretical fundament and practical application in precisely designing and controlling powder properties of starch and sound exploiting.

关 键 词：淀粉 种类 粉体特性 粒度 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]