한국식품영양학회지 (The Korean Journal of Food And Nutrition)
- 제7권2호
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- Pages.137-143
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- 1994
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
반응 표면 분석방법을 이용한 쌀 압출 성형물 제조조건의 최적화
Optimization for Extrusion Cooking Conditions of Rice Extrudate by Response Surface Methodology
초록
To optimize extrusion cooking condition of single screw extuder for production of puffed rice extrudate using response surface methodology (RSM), moisture content, barrel temperature and screw speed were determined from contour maps, showing relationship between dependent (hardness, expansion ratio, water absorption index, water solubility Index, degree of gelatinization) and independent variables. Optimum operational conditions for production of puffed rice extrudate with suitable quality properties were moisture content 17%, barrel temperature 1