한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제18권3호
- /
- Pages.187-191
- /
- 1986
- /
- 0367-6293(pISSN)
Extrusion Cooking처리가 미당(米糖)에 함유하는 비타민의 잔존율에 미치는 영향
Vitamin Retention in Rice Bran during Extrusion Cooking
- Kim, Bok-Nam (Departments of Food Science and Nutrition, Dankook University) ;
- Cheigh, Hong-Sik (Pusan University) ;
-
Lee, Kyu-Han
(Departments of Food Science and Nutrition, Dankook University)
- 발행 : 1986.06.01
초록
미강(쌀겨)의 유지, 단백질 및 vitamin을 효과적으로 활용하기 위한 연구로서, 미강(수분함량 9.5% 및 15. 6%)을 extrusion cooking 처리장치로서 주어진 specific dower consumption (
Vitamin retention in rice bran during the extrusion cooking adapted for the rice bran stabilization was studied. The rice bran of different moisture content (9.5% and 15.6%) were extruded with cooking extruder (screw dia: 100mm. strew rpm:900. L/D ratio: 10.0) under the given conditions of specific power consumption(42.1 67.9 W/Kg) and extrusion temperatures
키워드