食品挤压技术装备及工艺机理研究进展  

Research advances on food extrusion equipment, technology and its mechanism

作　　者：张金闯 刘丽[1] 刘红芝[1] 石爱民[1] 胡晖[1] 王强[1] Zhang Jinchuang Liu Li Liu Hongzhi Shi Aimin Hu Hui Wang Qiang(Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China)

机构地区：[1]中国农业科学院农产品加工研究所/农业部农产品加工综合性重点实验室,北京100193

出　　处：《农业工程学报》2017年第14期275-283,共9页Transactions of the Chinese Society of Agricultural Engineering

基　　金：国家重点研发计划(2016YFD0400205)

摘　　要：以营养、低能耗、快捷为特点的新型食品挤压技术如超临界流体挤压(supercritical fluid extrusion)、双阶或多级挤压、挤压机与3D打印机等设备联用、智能化控制模拟技术受到关注。该文梳理了食品挤压技术装备发展概况;比较了普通低水分和高水分挤压、超临界CO2挤压、双阶或多级挤压以及挤压-3D打印联用等工艺技术的特点;总结了食品挤压能量输入与蛋白构象变化关系机理。结果认为:1)通过改进挤压设备材料和结构及与中近红外设备、流变仪、拉曼光谱仪等设备联用,提高其通用性、可视性和智能性,实现挤压过程全程监控,是今后挤压设备研发的方向。2)控制挤压过程中能量输入方式或大小,是挤压工艺研究要解决的主要问题,也是挤压工艺放大生产的关键点。3)建立挤压能量输入方式或大小、物料组分结构变化及产品品质形成研究体系,研究结果为实现挤压过程中能量输入精准调控提供参考。Extrusion technology has a potential for becoming the most important food processing technology in future which can be exploited. Food extrusion technology with the characteristics of high efficiency, energy saving and pollution free, can be used for processing the extruded texturized vegetable protein and puffing food. The aim of this review was to give the detailed outlines about the research advances of food extrusion equipment and technologies, and the relationship and mechanism between inputting energy and protein conformational transition during food extrusion process. The tendency on the development of food extraction technology was proposed, with the following 3 areas being advanced： （1） Supercritical fluid extrusion （SCFX）, two-stage or multi-stage extrusion and the combination of extruder and 3D （three-dimensional） printer, with rich nutrient, high efficiency and low energy consumption as characteristics, have attracted great attention. In the future, through improving the construction of extrusion equipment, and combining infrared device, rheometer, Raman spectrometer and other equipment, it will help extruder to improve the level of intelligent controlling with the advantage of versatility and visibility. Through the software simulation system, the whole extrusion process can be fully controlled. （2） The extrusion way and inputting energy were the key points of extrusion process. For high moisture extrusion, temperature as well as moisture and die aperture significantly influenced the quality of products, while low moisture extrusion usually required high shear force. Extrusion assisted with supercritical carbon dioxide （SC-CO2） did not need high extrusion temperature and high shear force, and the nutrient loss was small. For two-stage or multi-stage extrusion, the extruders were connected in series or in parallel and the inputting energy could be controlled according to the material properties. When combined with 3D printer, the shaping speed of the extruder would be faster, but

关 键 词：挤压 技术 装备 工艺 机理 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程] TQ021.5[轻工技术与工程—食品科学与工程]