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首页> 外文期刊>International Journal of Food Engineering >Effects of Screw Speed and Sesame Cake Level on Optimal Operation Conditions of Expanded Corn Grits Extrudates
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Effects of Screw Speed and Sesame Cake Level on Optimal Operation Conditions of Expanded Corn Grits Extrudates

机译：螺杆转速和芝麻饼含量对玉米膨化膨化膨化机最佳操作条件的影响

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摘要

Mixtures of sesame cake (0–20%) and corn grits processed in a single-screw extruder to improve the nutritional value of corn-expanded extrudates. Response surface methodology (RSM) was used to analyse the effect of screw speed (X1) and sesame cake level (X2) on the objective (radial expansion ratio (Y1), hardness (Y2), degree of gelatinization (Y3), and water solubility index (Y4)) attributes of a corn-based sesame cake extrudates. The optimum acceptable regions determined from subjective decision and previous studies by referred authors. Therefore, it assumed that radial expansion ratio should be more than 4, hardness should be less than 7.7 kgf, degree of gelatinization should be more than 69%, and water solubility index should be less than 2.9%. Individual contour plots of the different responses were overlaid, and regions meeting the optimum radial expansion ratio of 4.03, hardness of 7.51 (kgf), degree of gelatinization of 69.28(%), and water solubility index of 2.87 (%) were identified at the screw speed of 311 rpm and the sesame cake level of 16%, respectively.
机译：芝麻饼（0–20％）和玉米渣的混合物在单螺杆挤出机中加工，以提高玉米膨化挤出物的营养价值。响应面方法（RSM）用于分析螺杆转速（X1）和芝麻饼水平（X2）对目标（径向膨胀率（Y1），硬度（Y2），糊化度（Y3）和水）的影响玉米芝麻饼挤出物的溶解度指数（Y4）属性。最佳可接受区域由主观决定和相关作者的先前研究确定。因此，假定径向膨胀比应大于4，硬度应小于7.7kgf，糊化度应大于69％，水溶性指数应小于2.9％。覆盖了不同响应的各个轮廓图，在该区域确定了满足最佳径向膨胀比4.03，硬度7.51（kgf），糊化度69.28（％）和水溶性指数2.87（％）的区域。螺杆转速为311 rpm，芝麻饼水平为16％。

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