| 食品挤压过程中水分的作用及变化研究进展 |
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| 引用本文： | 陈锋亮,魏益民,张 波,孙照勇. 食品挤压过程中水分的作用及变化研究进展[J]. 食品科学, 2009, 30(21): 416-419. DOI: 10.7506/spkx1002-6300-200921097 |
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| 作者姓名： | 陈锋亮 魏益民 张 波 孙照勇 |
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| 作者单位： | 中国农业科学院农产品加工研究所 |
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| 基金项目： | 中国农业科学院杰出人才基金项目；“十一五”国家科技支撑计划项目(2006BAD05A08)；中央级公益性科研院所基本科研业务费项目(2060302-14) |
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| 摘 要： | 水分对挤压操作的顺利实施和最终产品特性的形成十分重要。本文综述水分在食品挤压过程中的运动变化，以及物料含水率对挤压过程系统参数和挤出产品特性的影响，最后分析目前研究存在的问题，指出进一步深入系统研究挤压过程中水分作用的必要性。
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| 关 键 词： | 食品 挤压技术 水分作用 研究进展 |
| 收稿时间： | 2009-01-13 |
A Review on Action and Change of Water during Food Extrusion Process |
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| CHEN Feng-liang,WEI Yi-min,ZHANG Bo,SUN Zhao-yong. A Review on Action and Change of Water during Food Extrusion Process[J]. Food Science, 2009, 30(21): 416-419. DOI: 10.7506/spkx1002-6300-200921097 |
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| Authors: | CHEN Feng-liang WEI Yi-min ZHANG Bo SUN Zhao-yong |
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| Affiliation: | Institute of Agro-food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193，China |
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| Abstract: | Water is extremely vital for successful extrusion operation and the formation of unique properties of extrudate. In this review, the movement and change of water during extrusion process and the effects of feed moisture on extrusion system parameters and extrudate properties were discussed in detail. Meanwhile, encountered problems in current studies are summarized and analyzed the necessity for extensive and systematic study of action of water during food extrusion process is also pointed out. |
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| Keywords: | food extrusion technology action of water review |
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