粮谷食品挤压膨化生产技术——系统分析法和聚合物相变分析法应用研讨(下)  

Applying a systems analytical approach and polymer phase transition analysis to extrusion processing for cereal foods (part two and three)

作　　者：顾华孝[1] 

机构地区：[1]南京经济学院(南京财经大学[筹]),南京210003

出　　处：《粮食与食品工业》2001年第4期18-21,共4页Cereal & Food Industry

摘　　要：用线图法求解、表述淀粉及淀粉基质粮谷食品和淀粉衍生物产品挤压膨化生产技术的优化。介绍一种最新型的用于测定粮谷食品在挤压膨化过程相变的上下双闭室毛细管流变仪(相变分析仪)。阐述聚合物学原理在粮谷食品挤压生产技术上的运用。Optimization of extrusion cooking for starches and starch-based foods and starch derivatives were presented graphically.The updated type of capillary rheometer with top and bottom closed chamber, which was used to measure the phase transition of cereal foods during extrusion processing,was presented. Applying polymer science principles to extrusion processing for cereal foods were described by the phase transition analysis.

关 键 词：淀粉基质 淀粉衍生物 相变分析仪 挤压膨化生产技术 系统分析法 粮谷食品 聚合物学原理 

分 类 号：TS210[轻工技术与工程—粮食、油脂及植物蛋白工程]