Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 29 Issue 1
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- Pages.72-76
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- 1997
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- 0367-6293(pISSN)
Effect of the Energy of Extrusion on the Starch Gelatinization
압출성형 에너지가 녹말의 호화에 미치는 영향
- Chung, Moon-Young (Department of Food Science and Technology, Dongguk University) ;
- Lee, Seung-Ju (Department of Food Science and Technology, Dongguk University)
- Published : 1997.02.01
Abstract
The effect of the energy supplied in extrusion on the starch gelatinization was analyzed. The energy needed for extrusion is generated by motor and heater. The motor energy is transformed into a thermal energy by heat dissipation and a mechanical energy, and the heater energy is of a thermal energy. At the low barrel temperature
압출성형기의 모터에너지는 자가발열 열에너지와 기계에너지로 전환되며 히터에너지는 열에너지로 공급되는데 각 에너지가 녹말의 호화에 미치는 영향을 분석하였다. 저온