吉林大学学报(工学版) ›› 2013, Vol. 43 ›› Issue (02): 550-556.

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Optimization of extrusion process parameters of nutritious rice rich in chestnut by response surface method

WANG Li-min1, XIAO Zhi-gang1, LIU Yu-xin1, LI Jie1, SUN Xu1, SHEN Xun-ye2, LI Jia-dong3   

  1. 1. College of Food Science, Northeast Agricultural University, Harbin 150030, China;
    2. College of Engineering, Northeast Agricultural University, Harbin 150030, China;
    3. National Research Soybean Engineering and Technology Center, Northeast Agricultural University, Harbin 150030, China
  • Received:2012-02-27 Online:2013-03-01 Published:2013-03-01

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Abstract: Taking the setback value of the extruded nutritious rice rich in chestnut as the index, the effects of the extruder barrel temperature, the water content of material, the screw speed, and the hole number of mold head were investigated by single-factor experiments and analyzed by the response surface method. With the aid of software Design Expert 7.0.0, a mathematical model was derived to reflect the effects of the factors on the index and the effects of the interaction among factors on the index were analyzed. The results indicated that the optimal extrusion conditions were:the barrel temperature 74℃, the water content of material 30.66%, the screw speed 230 r/min, and the extrusion hole number 6. Under these working conditions the setback value of extruded nutritious rice rich in chestnut was stabilized around 153 cp, meeting the request that the setback value of improved variety of rice to cooked rice(less than 300 cp).

Key words: food processing technology, nutritious rice rich in chestnut, numerical model, response surface method, setback value

CLC Number: 

  • TS210.4
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