Study On Extrusion Technological Parameters Of Brown Rice

• 来源期刊: 中国粮油学报（英文版）
• 学科: 农学
• 关键词: Brown rice Extrusion Technological parameter Response surface
• 年，卷（期）: 2001,（z1）
• 所属期刊栏目: Rice Special
• 页码范围: 41-46
• 页数: 6页
• 分类号: S511
• 语种: 英文

摘要

Extrusion is an efficient measure to improve the texture and physic-s of brown rice. The polynomial degree two model of extrusion parameters and gelatinized degree, water absorption index, water soluble index and moisture content of extruded matter was obtained by methods of single factor and response surface methodology, R2=0.9649, 0.8745, 0.9079, 0.8677. The optimal parameters of brown rice extrusion were figured out as follows:moisture nrice, 11.42%, speed of screw, 30rpm, feeding speed, and 20rpm.