单螺杆挤压技术在食品工业中的应用研究进展  

Research Progress and Application of Single-Screw Extrusion Technology in Food Industry

作　　者：孟祥泽 吕博 付洪玲 李佳芯 杨晓晴 季雷 王祎 于寒松[1,2] MENG Xiang-ze;Lü Bo;FU Hong-ling;LI Jia-xin;YANG Xiao-qing;JI Lei;WANG Yi;YU Han-song(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,Jilin,China;Division of Soybean Processing,Soybean Research&Development Center,Chinese Agricultural Research System,Changchun 130118,Jilin,China;College of Food Science,Northeast Agricultural University,Harbin 150030,Heilongjiang,China)

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118 [2]国家大豆产业技术体系加工研究室,吉林长春130118 [3]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品研究与开发》2022年第22期200-207,共8页Food Research and Development

基　　金：中青年科技创新创业卓越人才(团队)项目(创新类)(20210509015RQ)。

摘　　要：随着食品高新技术的发展,用于谷物加工的螺杆挤压机出现,挤压技术在食品工业中的应用得以快速地发展。目前比较成熟的挤压技术有单螺杆挤压技术、双螺杆挤压技术。该文从食品挤压技术的发展背景出发,探讨挤压技术的研究现状,阐述单螺杆挤压机的结构特点,介绍单螺杆挤压技术在食品中的应用和发展瓶颈,并对未来发展趋势进行展望。The development of high and new technology for food accelerates the emergence of screw extruder for grain processing.Extrusion technology then develops quickly in the field of food industry.The mature extrusion technologies at present include the single-screw extrusion technology and the twin-screw extrusion technology.The current research situations of extrusion technology in food industry,the structural characteristics of single-screw extruder,and the application and development bottleneck of single-screw extrusion technology in food were introduced.Further,the development trend of this technology was prospected.

关 键 词：挤压技术 单螺杆挤压机 结构特点 应用 研究进展 

分 类 号：TS205[轻工技术与工程—食品科学]