Food and Fermentation Industries >

2010 , Vol. 36 >Issue 03: 93 - 97

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.03.031

Food and Fermentation Industries

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

  • Zhan Wangtao ,
  • Dong Haizhou ,
  • Liu Xiao ,
  • Liu Chuanfu ,
  • Li Panpan
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Online published: 2010-03-25

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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.

Key words： response surface analysis; optimization; black kerneled rice; gelatinization degree

Cite this article

Zhan Wangtao , Dong Haizhou , Liu Xiao , Liu Chuanfu , Li Panpan . Study the Optimization on Puffing Process of Black Kerneled Rice by Response Surface Analysis[J]. Food and Fermentation Industries, 2010 , 36(03) : 93 -97 . DOI: 10.13995/j.cnki.11-1802/ts.2010.03.031

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