糖含量對單軸擠壓米榖粉產品物性之影響

Effects of Sugar Contents on Rice Extrudates Physical Properties for Single-Screw Extrusion

彭錦樵(Jinchyau Peng) ； 凃春木(Tsunmu Tu)

《農業機械學刊》 4卷1期 (1995/03) Pp. 15-22

https://doi.org/10.30062/JAM.199503.0002

摘要

蒸煮擠壓技術已廣泛應用於食品加工業。本研究之目的為應用反應曲面法探討加工變數（糖的添加量、模具溫度、及螺軸轉速等）對單軸擠壓米穀粉產品物性（膨發率、破碎力等）之影響。由實驗結果顯示螺軸轉速在67rpm糖含量3％時有最大膨發率及破碎力；模具溫度及螺軸轉速愈高，膨發率愈大。

關鍵字

擠壓 ； 擠壓產品 ； 膨發率

並列摘要

Extrusion cooking technology has been widely used in food industry. The purpose of this research was using response surface methodology to investigate the effects of process variables(sugar contents, die temperature, and screw speed)on rice extrudates physical properties(expansion ratio and breaking force)for single-screw extrusion system. Experimental results showed that the maximum expansion ratio and breaking force of rice extrudates occurred at 67rpm screw speed and 3% sugar content. The expansion ratio increased with increasing die temperature and screw speed.

並列關鍵字

Extrusion ； Extrudate ； Expansion ratio