食品与机械2017，Vol.33Issue(1)：177-181,5.DOI:10.13652/j.issn.1003-5788.2017.01.040
线性插值优化多指标芦荟-玉米粉挤压膨化工艺
Optimization on extrusion process ofaloe-maize blend by linear interpolation method
摘要
Abstract
Aiming at the problem of low efficiency of by-product in aloe processing, the aloe leaves were dried,crushed and mixed with maize flour, and then were extruded to make aloe-maize health food.Single factor and five factors four levels orthogonal test were used to study the influence of process parameters on characteristics of the extruded products.Linear interpolation method was used to evaluate the products characteristics, and the process parameters were optimized: the feeding rate is 30 r/min, the screw speed is 115 r/min, the water content is 14%, the aloe content is 4% and the extrusion temperature is 150 ℃关键词
芦荟/玉米/挤压膨化Key words
aloe/maize/extrusion引用本文复制引用
韦鸿钰,骆少明,朱立学,周玉梅..线性插值优化多指标芦荟-玉米粉挤压膨化工艺[J].食品与机械,2017,33(1):177-181,5.基金项目
广东省自然科学基金重点项目(编号:S3020012890) （编号:S3020012890）
广东省普通高校青年创新人才项目(编号:KA1548817) （编号:KA1548817）
广东省科技计划项目(编号:201604020060) （编号:201604020060）
