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首页> 外文会议>International Conference on Mechanical Electronic and Biosystem Engineering >Effeets of slurry concentration and rotational speeds of drum drier to the characteristics of pregelatinized breadfruit (Artocarpus altilis) flours
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Effeets of slurry concentration and rotational speeds of drum drier to the characteristics of pregelatinized breadfruit (Artocarpus altilis) flours

机译：滚筒干燥器浆料浓度和转速对预胶质面包果（Artocarpus Altilis）花的特点的影响

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摘要

Breadfruit is one alternative carbohydrate source in Indonesia. However, breadfruit is seasonal and climacteric crops; it should be processed immediately to produce flour. Native breadfruit flour has many limitations since it is difficult to be solubilized and swollen in cold water. The flour is modified physically by pregelatinization to improve its properties. Pragelatinized breadfruit flour can be used as instant food, porridge, and baby food. This research is aimed to investigate the effect of slurry concentration (20 and 30%) of native breadfruit flour and rotational speeds (4, 6 and 8 rpm) of double drum drier to the chemical composition and physico-chemical properties of the pregelatinized flours. The results showed that pregelatinization did not influence to the chemical composition. Pregelatinization of the flour improved the water solubility and swelling power on room (30°C) and hot (70°C) solutions, reduced the freeze-thaw stability, caused partial gelatinization which is monitored by losing the birefringence of starch granule, and darkened the flour. The pregelatinization also reduced the gelatinization temperature and had low final viscosity. Low concentration of slurry and low rotation speed of drum increased the gelatinized part of the flour, which is influenced to the cold and hot water solubility.
机译：面包果是印度尼西亚的一种替代碳水化合物来源。然而，面包果是季节性和更年期的作物;它应该立即加工以产生面粉。本地面包果面粉具有许多限制，因为难以在冷水中溶解和溶胀。通过预选择性化以改善其性质的物理地进行修饰。 Pragelatinized面粉面粉可用作即食食品，粥和婴儿食品。该研究旨在研究浆料浓度（20和30％）天然面包果面粉和转速（4,6和8 rpm）的双鼓干燥器的效果（20,6和8 rpm），以预胶化面粉的化学成分和物理化学性质。结果表明，预胶化不影响化学成分。面粉的预胶化改善了室内（30°C）和热（70℃）溶液的水溶解度和溶胀力，降低了冻融稳定性，引起的部分凝胶化，通过失去淀粉颗粒的双折射而监测，并变暗面粉。预胶化也降低了凝胶化温度并具有低的最终粘度。低浓度的浆料和滚筒的低旋转速度增加了面粉的凝胶化部分，这影响了冷热水溶性。

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