食品与发酵工业

黑米膨化工艺的优化

  • 战汪涛 ,
  • 董海洲 ,
  • 刘潇 ,
  • 刘传富 ,
  • 李盼盼
展开

网络出版日期: 2010-03-25

Study the Optimization on Puffing Process of Black Kerneled Rice by Response Surface Analysis

  • Zhan Wangtao ,
  • Dong Haizhou ,
  • Liu Xiao ,
  • Liu Chuanfu ,
  • Li Panpan
Expand

Online published: 2010-03-25

摘要

以黑米为原料,在单因素试验的基础上,采用Design-Expert软件中的Box-Behnken中心组合设计,考察挤压膨化工艺条件对黑米糊化度的影响。结果表明:曲面回归方程拟合性好,黑米膨化的最佳工艺条件为物料粒度60目、物料含水量26%、螺杆转速350r/min、膨化温度170℃,在此工艺条件下黑米糊化度为85.62%。所建立的数学模型能较准确预测黑米糊化度。

本文引用格式

战汪涛 , 董海洲 , 刘潇 , 刘传富 , 李盼盼 . 黑米膨化工艺的优化[J]. 食品与发酵工业, 2010 , 36(03) : 93 -97 . DOI: 10.13995/j.cnki.11-1802/ts.2010.03.031

Abstract

Black kerneled rice was used as raw material,based on the single factor experiment and Box-Behnken principles,the Design-Expert software was applied in the optimization of the puffing process. The result showed that surface regression equation was fitted very well. The optimal conditions were as follows:material particles 60 mesh,material moisture 26%,screw rotational speed 350 r/min,temperature178℃. In these conditions,the gelatinization degree was 85.62%. The mathematical model established was able to predict the gelatinization degree accurately.
文章导航

/