상세 보기
스크루 배열이 쌀 압출성형물의 물리화학적 특성에 미치는 영향
- 김동은;
- 고상훈;
- 임정대;
- 이범구;
- 이강열;
- 외 3명
초록
This study was done to investigate the effects of five screw configurations (config.) on rice grain extrudates. Five different screw configurations, in which the angles (45o, 90o, and 135o) and number of kneading screws were different,were used in extruding rice. The pressure and specific mechanical energy (SME) increased (5,748.76 kPa and 52.80 kJ/kg, respectively) as the angle and number of kneading screws increased. As shown in Config. 5, the angle of two kneading screws increased to 135o from 45o. The expansion ratio (ER) and water solubility index (WSI)increased as shear increased. In Config. 5, the ER increased to 3.06 and the WSI increased 16.2 times, unlike the control item. The results can be applied in producing processed rice, such as rice expansion snack and cereal for breakfast, and solubilizing functional dietary fiber in water.
키워드
- 제목
- 스크루 배열이 쌀 압출성형물의 물리화학적 특성에 미치는 영향
- 제목 (타언어)
- Screw Configuration Effect on Physicochemical Characteristics of Extrudates Produced by Twin-Screw Extrusion of Rice Grain
- 저자
- 김동은; 고상훈; 임정대; 이범구; 이강열; 신말식; 민주홍; 강위수
- 발행일
- 2013-02
- 유형
- Y
- 저널명
- 산업식품공학
- 권
- 17
- 호
- 1
- 페이지
- 33 ~ 42