食品挤压过程中水分的作用及变化研究进展  

A Review on Action and Change of Water during Food Extrusion Process

作　　者：陈锋亮[1] 魏益民[1] 张波[1] 孙照勇[1] 

机构地区：[1]中国农业科学院农产品加工研究所,北京100193

出　　处：《食品科学》2009年第21期416-419,共4页Food Science

基　　金：中国农业科学院杰出人才基金项目;"十一五"国家科技支撑计划项目(2006BAD05A08);中央级公益性科研院所基本科研业务费项目(2060302-14)

摘　　要：水分对挤压操作的顺利实施和最终产品特性的形成十分重要。本文综述水分在食品挤压过程中的运动变化,以及物料含水率对挤压过程系统参数和挤出产品特性的影响,最后分析目前研究存在的问题,指出进一步深入系统研究挤压过程中水分作用的必要性。Water is extremely vital for successful extrusion operation and the formation of unique properties of extrudate. In this review, the movement and change of water during extrusion process and the effects of feed moisture on extrusion system parameters and extrudate properties were discussed in detail. Meanwhile, encountered problems in current studies are summa- rized and analyzed the necessity for extensive and systematic study of action of water during food extrusion process is also pointed out.

关 键 词：食品 挤压技术 水分作用 研究进展 

分 类 号：TS201.1[轻工技术与工程—食品科学]