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| 响应面法优化板栗基营养米挤压加工参数 | |
| 引用本文： | 王利民,肖志刚,刘宇欣,李杰,孙旭,申勋业,李佳栋.响应面法优化板栗基营养米挤压加工参数[J].吉林大学学报(工学版),2013,43(2):550-556. |
| 作者姓名： | 王利民 肖志刚 刘宇欣 李杰 孙旭 申勋业 李佳栋 |
| 作者单位： | 1. 东北农业大学食品学院,哈尔滨,150030 2. 东北农业大学工程学院,哈尔滨,150030 3. 东北农业大学国家大豆工程技术研究中心,哈尔滨,150030 |
| 基金项目： | 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) |
| 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。 |
| 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 |
Optimization of extrusion process parameters of nutritious rice rich in chestnut by response surface method |
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| WANG Li-min,XIAO Zhi-gang,LIU Yu-xin,LI Jie,SUN Xu,SHEN Xun-ye,LI Jia-dong.Optimization of extrusion process parameters of nutritious rice rich in chestnut by response surface method[J].Journal of Jilin University:Eng and Technol Ed,2013,43(2):550-556. | |
| Authors: | WANG Li-min XIAO Zhi-gang LIU Yu-xin LI Jie SUN Xu SHEN Xun-ye LI Jia-dong |
| Affiliation: | 1.College of Food Science,Northeast Agricultural University,Harbin 150030,China;2.College of Engineering,Northeast Agricultural University,Harbin 150030,China;3.National Research Soybean Engineering and Technology Center,Northeast Agricultural University,Harbin 150030,China) |
| Abstract: | 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). |
| Keywords: | food processing technology nutritious rice rich in chestnut numerical model response surface method setback value |
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