Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/35471
標題: 全脂大豆擠壓產品之理化特性研究
The Study of Physical and Chemical Properties
作者: 李世平
lee, sent-ping
關鍵字: 擠壓機;extruder;大豆;soybean
出版社: 農業機械工程學系
摘要: 
本研究以全脂大豆粉為原料,2x3x3複因子實驗設計,來探討擠壓機
之操作參數(擠壓條件,物料含水率及產品保溫時間)對產品物理及化學特
性之影響。實驗結果顯示: 1.以單軸擠壓機加工全脂大豆粉時,物料在
擠壓機內的流動模式接近修飾後的Wolf and White模式。2.物料含水率之
改變對產品最終含水率,產品總色差值,尿素活性,抗胰蛋白活性及蛋
白質溶解度有顯著影響。當物料含水率愈高時,產品最終含水率愈高;然而
產品總色差值,尿素活性,抗胰蛋白活性及蛋白質溶解度卻愈低。3.產
品保溫時間對尿素活性,抗胰蛋白活性,蛋白質消化率,氮溶指數有顯
著影響。當保溫時間愈長尿素活性,抗胰蛋白活性以及氮溶指數愈低;
然而蛋白質消化率愈高。4.以本時驗之單軸擠壓機加工全脂大豆粉時,其
最佳操作條件為:套筒溫度170℃、170℃、90℃,螺軸轉速106.7rpm,進料
速率23.3kg/h;含水率25%;保溫時間15分鐘。

The full-fat soybean grit was used as raw material to study
the effects ofprocess parameters on physical and chemical
properties of products by using asingle-screw extruder.The
process parameters were extruder operating conditions,feed
moisture and time period of product keep in a container.Results
indicated that:1.The model of material flow inside extruder was
approximate to the modifiedWolf and White model.2.The feed
miosture had the greatest effect on the product miosture of
,totalcolor differences,urease activity,trypsin inhibitor
activity and protein solubility.Increasing the moisture feed
moisture raised the product moisture ,but decreased the total
color differences,urease activity,trypsin inhibitoractivity and
protein solubility.3.The time period of product keep in a
container had the greatest effect on urease activity,trypsin
inhibitor activity,protein digestibility and nitrogensolubilitry
index.The longer of product keep in a container,the higher of
protein digestibility;however,the lower of urease activity,
trypsin inhibitoractivity and nitrogen solubilitry index.4.The
optimun operating conditions for the full-fat soybean processing
werethat 170℃、170℃、90℃,barrel temperature,106.7rpm screw
speed,23.3kg/hfeed rate,25% feed moisture,and product keep in a
container for 15 minutes.
URI: http://hdl.handle.net/11455/35471
Appears in Collections:生物產業機電工程學系

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