提高马铃薯淀粉游离率的研究

Study on Increasing the Dissociation Rate of Potato Starch

以提高马铃薯淀粉游离率为目标 ,从对比试验入手 ,探讨了破碎颗粒的几何形状、破碎机理及动力学分析 ,研究了提高淀粉游离率的方法及影响淀粉游离率的主要因素。研究结果表明 ,影响淀粉游离率的主要因素是线速度、生产率和加水量 ,其中线速度最为显著 ;

To increase the dissociation rate of potato starch the geometric shape of broken potatos and the breaking mechanism and dynamics were analyzed by the contrasting experiments. The various processing methods and the influencing factors on starch dissociation rate of potatos were investigated, which showed that the key factors were the linear velocity, the throughput and the amount of mixed water. Among of these influencing factors, the linear velocity has the most significant effect on the dissociation rate of potatos.