摘要
以板栗基营养米消减值为指标,机筒温度、物料含水率、螺杆转速和模头孔数为影响因素,在单因素研究基础上通过响应面试验。经Design-Expert7.0.0软件处理,建立反映因素对指标影响的数值模型,并分析模型各因素之间交互作用对指标的影响。研究结果表明:机筒温度为74℃,物料含水率为30.66%,螺杆转速为230r/min,模头孔数为6的条件下,经多次试验消减值稳定在153cp左右,满足良种稻米对蒸煮米饭消减值小于300cp的要求。
Taking the setback value of the extruded nutritious rice rich in chestnut as the index, the effects of the extruder barrel temperature, the water content of material, the screw speed, and the hole number of mold head were investigated by single-factor experiments and analyzed by the response surface method. With the aid of software Design Expert 7.0.0, a mathematical model was derived to reflect the effects of the factors on the index and the effects of the interaction among factors on the index were analyzed. The results indicated that the optimal extrusion conditions were. the barrel temperature 74 ℃, the water content of material 30. 66~, the screw speed 230 r/min, and the extrusion hole number 6. Under these working conditions the setback value of extruded nutritious rice rich in chestnut was stabilized around 153 cp, meeting the request that the setback value of improved variety of rice to cooked rice（less than 300 cp）.
出处
《吉林大学学报（工学版）》
EI
CAS
CSCD
北大核心
2013年第2期550-556,共7页
Journal of Jilin University:Engineering and Technology Edition
基金
黑龙江省教育厅科学技术研究重点项目(12511z006)
'十二五'农村领域国家科技支撑计划项目(2012BAD34B02)
哈尔滨市学科带头人基金项目(2012RFXXN107)
关键词
食品加工技术
板栗基营养米
数值模型
响应面法
消减值
food processing technology
nutritious rice rich in chestnut~ numerical model
response surface method
setback value
