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首页> 外文期刊>Agricultural Engineering Today >Pasting Characteristics of Cassava at Different Extrusion Conditions
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Pasting Characteristics of Cassava at Different Extrusion Conditions

机译：木薯在不同挤压条件下的粘贴特性

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摘要

The ability of a starch-containing food to form a paste or a gel is one of the principal factors that determine the texture and the quality of that food product. In this study, the pasting characteristics (cold and hot paste viscosity) of the extrudates of the flour and starch of cassava which are grown in Nigeria in large quantity processed from a locally developed extruder (Length to diameter ratio, UD 12:1; compression ratio, CR 4.4:1) were determined. This was to serve as a means of finding alternative processing options for the crop. Stepwise regression and other follow up tests were employed to a factorial experiment in completely randomized design. Generally, both Hot Paste Viscosity (HPV) and Cold Paste Viscosity (CPV) vary inversely with duration of operation and decreased with increase in moisture content. The most stable of the products is Cassava Starch at 40% moisture content. Also, retro-gradation decreased with increasing extrusion time and moisture content (m. c). The equations relating the various dependent and independent variables were established to predict the performance of the machine and the pasting properties of the products.
机译：含淀粉食物形成糊状物或凝胶的能力是决定该食物产品的质地和质量的主要因素之一。在这项研究中，木薯面粉和淀粉挤出物的糊化特性（冷和热糊粘度）是在尼日利亚从当地开发的挤出机大量加工而成的（长径比，UD 12：1;压缩） （CR 4.4：1）。这是为农作物寻找替代加工方法的一种手段。在完全随机设计中，逐步回归和其他后续测试被用于阶乘实验。通常，热膏粘度（HPV）和冷膏粘度（CPV）随操作时间的延长而相反，并随水分含量的增加而降低。最稳定的产品是木薯淀粉，水分含量为40％。而且，随着挤出时间和水分含量的增加，回生度降低（m。c）。建立了与各种因变量和自变量有关的方程式，以预测机器的性能和产品的粘贴特性。

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