Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/75483
標題: 鹽含量對單軸擠壓米穀粉產品物性之影響
作者: 彭錦樵
涂春木
關鍵字: 擠壓;米穀粉;膨發率;剪切力;比容積
出版社: 臺中巿: 國立中興大學農學院
Project: 農林學報, Volume 44, Issue 2, Page(s) 27-38.
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(鹽的添加量、套筒溫度、及螺軸轉速等)對於單軸擠壓米穀粉
產品物性(膨發率、剪切力、及比容積等)之影響。由實驗結果顯示螺軸轉速在
560rpm及鹽含量為1時,或套筒溫度在120℃及2之鹽含量時有最大比容積。在
560rpm高轉速及160℃高溫度時有最小之剪刀力。鹽的添加量為2及螺軸轉速為
320rpm時具最大的膨發率。

Extrusion cooking technology has been widely used in food industry. The
purpose of thisstudy was using response surface methodology to investigate the
effects of process variables(salt contents, barrel temperature, and screw speed) on rice
extruda
URI: http://hdl.handle.net/11455/75483
Appears in Collections:第44卷 第02期
農業暨自然資源學院

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