木薯淀粉粉体综合特性分析  

Study on Powder Properties of Tapioca Starch

作　　者：汪超[1] 蔡林林[1] 梁婷婷[1] 张卫华[1] 张杰[1] 吕文平[1] 

机构地区：[1]湖北工业大学生物工程学院,武汉430068

出　　处：《包装与食品机械》2010年第5期6-8,共3页Packaging and Food Machinery

基　　金：湖北省教育厅基金项目(20063036);武汉市科技局晨光计划(20065004116-52)

摘　　要：本实验旨在尝试利用现代高分子材料科学的研究方法和手段,了解木薯淀粉的综合粉体特性,同时初步探讨了微观形态和宏观粉体性能的相关性。实验结果表明:不同筛目的木薯淀粉的分散度(Ds)随着筛子目数的增加,而逐渐地增加;木薯淀粉的松装密度(Ρa)随着筛子目数的增加,而逐渐地增加;木薯淀粉的振实密度(Pp)随筛子目数的增加而增加;木薯淀粉在甲苯作溶剂时所测的粒径(D)比较小。In this paper,the universal powder properties and the changes of powder properties of tapioca starch were studied,and the relativity between microstate and macro-powder properties was discussed by the modern macromolecule research method.The results indicated that the dispersibility（Ds） of tapioca starch gradually increased with the mesh increasing,Generally,the pine installing density（Pa） of tapioca starch increased with the mesh increasing,The compressive density（Pp） of tapioca starch increased with the mesh increasing.The diameter of the tapioca starch dispersed in toluene was small.

关 键 词：木薯淀粉 粉体特性 粒度 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]