共查询到17条相似文献,搜索用时 218 毫秒
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本实验以膨化率为指标研究了酒精溶液浸泡处理对爆裂玉米微波常压与微波真空膨化的影响。实验证明:经过40%酒精溶液处理后,当真空度为93.3kPa时,爆裂玉米能够保持较好的爆花质量;爆裂玉米微波真空膨化比微波常压膨化具有较好的膨化特性。 相似文献
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微波对玉米籽粒膨化效果的影响 总被引:2,自引:0,他引:2
以膨化率为指标,试验探索了微波对不同品种,不同水分和不同粒度玉米的膨化效果的影响。从而确定最佳化膨化条件,并分析比较了挤压膨化与微波澎化率之间的差异,分析了微波膨化对玉米营养成分的影响。 相似文献
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以咸蛋清和淀粉为主要原料,研究了糯米粉与玉米淀粉添加量、鱼糜添加量、麦芽糊精添加量、水分含量、微波功率及喷动频率等单因素对重组粒膨化效果的影响。实验结果表明,糯米粉与玉米淀粉比例为1∶1,鱼糜添加量50%,麦芽糊精添加量5%,水分含量为46%,微波功率48W/g及喷动频率4次/min时得到的重组粒产品最好,产品具有较高的膨化率和脆度。 相似文献
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微波膨化果蔬小食品的研究 总被引:2,自引:0,他引:2
探讨了微波膨化技术在山药和胡萝卜脆片加工中的应用。以膨化率为指标,结合感官评价,实验了添加不同比例的淀粉原料对山药及胡萝卜脆片膨化效果的影响,并讨论了样品初始水分含量、样品的厚度以及微波功率和时间对膨化率的影响,且通过正交实验确定了最佳膨化工艺条件。 相似文献
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This work is intended to develop an overall understanding of puffing of a starch-based snack in a home microwave oven, using primarily the microwave energy. Combination of experimental measurements was used, including dynamic mechanical thermal analysis, CT-Scan, SEM, image processing, and measurement of temperature, moisture content, and expansion ratio. Effects of various product and process parameters on puffing, including those of pretreatment to produce the half product, were studied. Experimental data showed that the physicochemical processes contributing to crust formation were gelatinization of starch, migration of soluble ingredients to the surface, and shrinkage at the surface. A thicker material was harder to puff due to its increased mechanical resistance. Higher microwave power, leading to higher rate of evaporation, increased expansion. Evolution of mechanical properties of the crust greatly affected the final shape of the puffed product. In overall understanding, critical determinants of a puffing process were attributed to three material factors (reduced surface permeability, optimal moisture content, and deformability) and two process factors (intense heat and higher internal pressure from evaporation). 相似文献
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Studies on Popping of Popcorn in a Microwave Oven 总被引:2,自引:0,他引:2
The popping performances of five different varieties of popcorn with moisture contents ranging from 8–18% w.b. were studied using a Litton microwave oven. Each variety was found to have different optimum moisture contents for maximum expansion volume and for minimum unpopped kernel ratio. In one variety (M-045) the expansion volume correlated with the size of the kernels. Long term frozen storage increased the popped volume in comparison with storage at room temperature. The effect of salt and oil on the popping performance of popcorn was complex. The presence of any surface damage on the kernels decreased the expansion volume significantly. 相似文献
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Three popcorn genotypes, Koç Cin (composite), Nermin Cin and Ant Cin-98 (hybrid) were investigated for the effects of kernel size (4 < D < 5 and 5 < D < 6), popping methods (conventional and microwave) and moisture content (10, 12 and 14%) on popcorn quality. The relationships between physical kernel properties and popping characteristics were also researched. The Nermin Cin popcorn cultivar had the highest expansion volume, flake size and the lowest percentage of unpopped kernel values among genotypes. 5 > D > 6 mm kernel fraction and the conventional method produced higher popcorn quality in all popcorn cultivars. The optimum moisture levels for the highest expansion volume changed between 12 and 14% for different cultivars. The correlation coefficient between kernel properties (width, sphericity, L , a and b) and expansion volume were found significant ( P < 0.01) in microwave popping method. Color a had high direct effects on expansion volume in conventional and microwave popping methods according to path coefficient analysis. L values of popcorn cultivars negatively correlated with expansion volume in both popping methods.
Physical parameters like width, sphericity and color values were found important in predicting popping quality. Color values should be used to predict expansion volume instead of classic physical properties for ease ofmeasurement. Conventional popping method, 5 > D > 6 kernel size and 12–14% moisture content parameters should be used for optimum popcorn quality. 相似文献
PRACTICAL APPLICATIONS
Physical parameters like width, sphericity and color values were found important in predicting popping quality. Color values should be used to predict expansion volume instead of classic physical properties for ease ofmeasurement. Conventional popping method, 5 > D > 6 kernel size and 12–14% moisture content parameters should be used for optimum popcorn quality. 相似文献
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淀粉老化对微波膨化影响及机理的研究 总被引:7,自引:0,他引:7
通过控制淀粉物料的静置冷藏时间来调节淀粉老化程度,采用X-衍射方法确定了淀粉物料的老化度,研究了淀粉的老化对其微波膨化的影响,实验结果表明:随着淀粉物料的静置冷藏时间增加,淀粉的老化度增加,而淀粉物料的微波膨化产品的膨化率下降,淀粉物料的老化对其微波膨化不利。从X-衍射图谱出发分析淀粉老化造成淀粉物料的物性状态及分子结构的变化,结合微波加热特性从理论的角度分析探讨了淀粉老化对微波膨影响的机理。 相似文献