摘要
利用双螺杆食品挤压机挤压加工大豆膨化组织蛋白,考察了工艺参数对系统参数的影响。结果表明:挤出物产量随着螺杆转速的增大而增大,随着含水量的增大而增大;主机功耗随着螺杆转速的增大而增大,随着含水量的增大而减小;膨化比随着螺杆转速的增大而增大,随着含水量的增大而减小;物料停留时间随着螺杆转速的增大而减小,随着含水量的增大而增大;机头压力随着螺杆转速的增大而增大,随着含水量的增大而减小。研究结果有利于指导实际生产和优化挤压加工工艺。
Influence of processing variables on system variables during extrusion texturization of soy proteins was studied using a twin - screw extruder. The results indicated that increasing screw speed resulted in an increase in throughout, power consumption, swelling ratio and die pressure, and a decrease in material resident time; increasing moisture content resulted in an increase in throughout and material resident time, and a decrease in power consumption, swelling ratio and die pressure.
出处
《中国油脂》
CAS
CSCD
北大核心
2005年第9期28-30,共3页
China Oils and Fats
关键词
大豆蛋白质
双螺杆挤压
工艺参数
系统参数
soy protein
twin - screw extrusion
processing variable
system variable
