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| 豆渣-玉米粉挤压膨化分散体系流变特性 | |
| 引用本文： | 汪立君,吴敏,王勇,石聪,李栋.豆渣-玉米粉挤压膨化分散体系流变特性[J].农业机械学报,2012,43(4):119-125. |
| 作者姓名： | 汪立君 吴敏 王勇 石聪 李栋 |
| 作者单位： | 1. 中国农业大学食品科学与营养工程学院,北京,100083 2. 中国农业大学工学院,北京,100083 3. 中粮营养健康研究院,北京,100005 |
| 基金项目： | 国家自然科学基金资助项目（31000813）和教育部基本科研业务费专项资金资助项目（2010JS080） |
| 摘 要： | 为提高豆渣的利用率、拓宽豆渣在食品工业中的应用范围,研究了豆渣-玉米粉挤压膨化加工后所得分散体系的流变特性。分别考察了加工温度、喂料含水率和豆渣添加量对挤压产品分散体系流变特性的影响,并从频率扫描试验和蠕变及蠕变回复试验对豆渣-玉米糊进行了动态流变特性研究。频率扫描试验得到豆渣-玉米糊的流变特性符合幂律模型,蠕变及蠕变回复试验表明其蠕变特性符合伯格斯模型,且均拟合较好。 |
| 关 键 词： | 豆渣 玉米粉 挤压膨化 流变 |
Rheological Properties of Extruded Okara-maize Blend Based on Extrusion Technology |
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| Wang Lijun,Wu Min,Wang Yong,Shi Cong and Li Dong.Rheological Properties of Extruded Okara-maize Blend Based on Extrusion Technology[J].Transactions of the Chinese Society of Agricultural Machinery,2012,43(4):119-125. | |
| Authors: | Wang Lijun Wu Min Wang Yong Shi Cong and Li Dong |
| Institution: | China Agricultural University;China Agricultural University;Nutrition and Health Research Institute;China Agricultural University;China Agricultural University |
| Abstract: | The extruded okara-maize blend was studied on rheological properties to improve the usage of okara and expand the application range. The effects of process temperature, feed moisture, and okara concentration on the rheological properties of okara-maize blend were investigated.The sample was tested in both frequency sweep and creep-recovery test modes. The frequency sweep test data was regressed with power law model. The creep test data could be regressed with Burgers model. Both tests obeyed the corresponding model well. |
| Keywords: | Okara Maize blend Extrusion Rheology |
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