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|關鍵字:||熱風乾燥;Optimum drying conditions;蕎麥粉;米穀粉;Buckwheat;Extruded food||出版社:||臺中巿： 國立中興大學農學院||Project:||農林學報, Volume 50, Issue 4, Page(s) 13-28.||摘要:||
A batch hot air dryer was used to study the optimum drying conditions for a rice-buckwheat extruded food in this research. The process variables were drying temperature and drying time of extrudates. The response surface methodology was used to investigate the effects of process variables on extrudate's moisture content, color difference, maximum shear force and hardness.
Results indicated that increasing drying temperature or drying time decreased extrudate's moisture content, maximum shear force and hardness, but increased the color difference.
The optimum drying conditions were developed through the response surface methodology in this study. While the optimum drying temperature was at 75.8 ℃ and drying time was at 91.6 min, the mode1 predicted values were found at 2.04% moisture content, at 1.88 color difference, at 7.90N maximum shear force and at 46.98 hardness. An experiment was taken to testify the response of dependent variables under the optimum drying conditions. The results showed that there were no significant differences between the regression model and experimental results for the moisture content, color difference, maximum shear force and hardness. The optimum drying conditions and regression model developed in this study were useful for the drying processing of rice-buckwheat extruded food.
|Appears in Collections:||第50卷 第04期|
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