Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 26 Issue 4
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- Pages.442-447
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- 1994
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- 0367-6293(pISSN)
Effect of Various Mixing Ratio of Non-glutinous and Glutinous Rice on Physical and Rheological Properties of Extrudate
멥쌀과 찹쌀의 혼합비율별 압출성형물의 물리적 성질 및 유동특성
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Kum, Jun-Seok
(Rice Utilization Research Center, Korea Food Research Institute) ;
- Kwon, Sang-Oh (Rice Utilization Research Center, Korea Food Research Institute) ;
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Lee, Hyun-Yu
(Rice Utilization Research Center, Korea Food Research Institute) ;
- Lee, Sang-Hyo (Rice Utilization Research Center, Korea Food Research Institute) ;
- Jung, Jin-Hyub (Department of Food Science and Technology, Chung-Ang University) ;
- Kim, Jun-Pyong (Department of Food Science and Technology, Chung-Ang University)
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금준석
(한국식품개발연구원 쌀이용연구센터) ;
- 권상오 (한국식품개발연구원 쌀이용연구센터) ;
-
이현유
(한국식품개발연구원 쌀이용연구센터) ;
- 이상효 (한국식품개발연구원 쌀이용연구센터) ;
- 정진협 (중앙대학교 식품가공학과) ;
- 김준평 (중앙대학교 식품가공학과)
- Published : 1994.08.01
Abstract
Effect of different mixing ratio of non-glutinous and glutinous rice on physical and rheological properties of extrudate prepared in a single screw extruder were examined. The extrusion conditions in term of screw speeds, moisture content and die temperature were 258 rpm, 18% and
압출성형 조건을 원료의 수분함량 18%, 스크류의 회전속도 258rpm, 토출구의 온도