食品科学2011，Vol.32Issue(24)：41-45,5.
双螺杆挤出工艺对米糠可溶性膳食纤维含量的影响
Effect of Twin-screw Extrusion Conditions on Soluble Dietary Fiber Content of Rice Bran
摘要
Abstract
On the basis of one-factor-at-a-time experiments,response surface methodology was employed for the optimization of process parameters for the twin-screw extrusion of rice bran.Soluble dietary fiber（SDF） content in extruded rice bran was investigated with respect to extrusion temperature,material moisture content and material granularity.The process parameters were ranked in decreasing order of their effect on SDF content in extruded rice bran as follows： extrusion temperature,material moisture content and material granularity.After extrusion at 170 ℃,the SDF content of 80 mesh（0.175 mm） rice bran with a moisture content of 35% was determined to be 20.85%,close to the model-predicted value.关键词
双螺杆挤出法/米糠/功能性成分Key words
twin-screw extrusion/rice bran/soluble dietary fiber（SDF）分类
轻工纺织引用本文复制引用
刘婷婷,张传智,浦静舒,王大为..双螺杆挤出工艺对米糠可溶性膳食纤维含量的影响[J].食品科学,2011,32(24):41-45,5.基金项目
吉林省科技发展计划重点项目 （）
