淀粉质食品挤出物的膨化机理研究进展  

RESEARCH PROGRESSES ON EXPANSION MECHANISM OF STARCH-BASED FOOD EXTRUDATE

作　　者：范小平[1] 杨公明[1] 周家华[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《河南工业大学学报（自然科学版）》2013年第4期98-104,共7页Journal of Henan University of Technology：Natural Science Edition

基　　金：国家自然科学基金项目(31201401;20776056)

摘　　要：基于"五阶段"理论对淀粉质食品挤压膨化过程的机制进行系统分析,在此基础上,从气核形成、熔体流变性、模口膨胀、气泡膨胀等方面对淀粉质食品挤出物的膨化机理研究进展进行综述、归纳和分析,并对进一步的深入研究作出展望.The extrusion and expansion mechanism of starch-based food was analyzed systematically according to a five-step theory. On this basis, the research progress on the expansion mechanism of starch-based food extrudate was reviewed and analyzed from the aspects of nucleation, rheological behavior, die swelling,bubble expansion and so on;and further intensive studies were also prospected.

关 键 词：淀粉质食品挤出物 膨化 机理研究 

分 类 号：TS201.1[轻工技术与工程—食品科学]