不同玉米品种挤压膨化特性及工艺优化  

Extrusion Properties of Different Corn Varieties and Extrusion Technology Optimization

作　　者：曾洁[1] 李新华[2] 孙俊良[1] 李光磊[1] 郑煜焱[2] 

机构地区：[1]河南科技学院食品学院,新乡453003 [2]沈阳农业大学食品学院,沈阳110161

出　　处：《中国粮油学报》2008年第5期59-64,共6页Journal of the Chinese Cereals and Oils Association

基　　金：辽宁省自然科学基金项目(20032083)

摘　　要：采用均匀试验设计方法,应用响应面(RSM)分析了玉米品种、螺杆转速和物料水分含量对膨化率和挤压指数的影响,并建立了膨化率和挤压指数的二次多项式数学模型。根据此模型确定了最优的因素水平组合,工艺条件为:选择丹玉48,螺杆转速182 r/min,水分含量12%,可使膨化率达到4.0;选择玉米品种丹玉48,螺杆转速225 r/min,水分含量10%,可使挤压指数降低到66 cP。相关分析表明,螺杆转速和物料水分含量对挤压指数的影响比较显著。Adopting homogenous experimental design and applying the response surface method （RSM）, the effects of corn variety, screw speed and water content on radial expansion ratio and extrusion index were studied, and the quadratic polynomial mathematical models of expansion ratio and extrusion index were constructed. The optimal parameters obtained according to the models are as follows： for corn variety Danyu 48, screw speed is 182 r/min and water content is 12%, under this condition the expansion ratio is up to 4.0 ; for eoru variety Danyu 48, screw speed is 225 r/min and water content is 10%, under this condition the extrusion index could be decreased to 66 cP. Correlation analysis indicates that the effects of screw speed and water content on extrusion index are significant.

关 键 词：玉米 挤压膨化 均匀试验设计 响应面 膨化率 挤压指数 

分 类 号：TS211.42[轻工技术与工程—粮食、油脂及植物蛋白工程] S513[轻工技术与工程—食品科学与工程]