Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/75483
DC FieldValueLanguage
dc.contributor.author彭錦樵zh_TW
dc.contributor.author涂春木zh_TW
dc.contributor.other國立中興大學農學院zh_TW
dc.date1995-06zh_TW
dc.date.accessioned2014-06-13T06:01:36Z-
dc.date.available2014-06-13T06:01:36Z-
dc.identifier.urihttp://hdl.handle.net/11455/75483-
dc.description.abstract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。zh_TW
dc.description.abstractExtrusion 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 extrudaen_US
dc.language.isozh_TWzh_TW
dc.publisher臺中巿: 國立中興大學農學院zh_TW
dc.relation農林學報, Volume 44, Issue 2, Page(s) 27-38.zh_TW
dc.subject擠壓zh_TW
dc.subject米穀粉zh_TW
dc.subject膨發率zh_TW
dc.subject剪切力zh_TW
dc.subject比容積zh_TW
dc.title鹽含量對單軸擠壓米穀粉產品物性之影響zh_TW
dc.typeJournal Articlezh_TW
item.languageiso639-1zh_TW-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.openairetypeJournal Article-
item.fulltextwith fulltext-
item.grantfulltextrestricted-
Appears in Collections:第44卷 第02期
農業暨自然資源學院
Files in This Item:
File SizeFormat Existing users please Login
147626-3.pdf528.15 kBAdobe PDFThis file is only available in the university internal network    Request a copy
Show simple item record
 

Google ScholarTM

Check


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.