响应面法优化全麦面条挤压工艺研究

The Optimal Extrusion Process for Whole Wheat Noodle Production by Response Surface Method

通过对面条物理特性相关的拉断力、膨胀率为指标,采用响应面法对挤压工艺参数进行优化并得到回归模型。方差分析结果表明,回归模型较好地反应了拉断力和膨胀率与水分含量、螺杆转速、挤压温度的关系;最优挤压工艺条件为:水分含量41 g/100 g,螺杆转速为35 r/min,温度83℃。在此工艺条件下,拉断力的大小为359.783 g,膨胀率的大小为5.392%,与预测结果符合程度较好。

The response surface methodology was used to optimize the extrusion process based on tensile force and expansion rate on the noodle physical characteristics as response.The results of analysis of variance showed that regression model reflects relationship between the responses tensile force and expansion rate and the factors moisture content,screw speed,and barrel temperature;The optimum process parameters were that extrusion moisture content,screw speed and barrel temperature were 41 g/100 g,35 r/min,83℃,respectively.Under the optimized condition,tensile force was 359.783 g,expansion 5.392%,and the proposed optimum production parameters are reliable.