燕麥制粉及擠壓膨化技術(shù)研究.pdf

1、中國(guó)農(nóng)業(yè)科學(xué)院碩士學(xué)位論文燕麥制粉及擠壓膨化技術(shù)研究姓名：任嘉嘉申請(qǐng)學(xué)位級(jí)別：碩士專業(yè)：農(nóng)產(chǎn)品加工及貯藏工程指導(dǎo)教師：魏益民20080601AbstractTheeffectofheat—treatmentonmillingyield，nutritioncompositions，viscositypropertiesofoatswasexplored，andtheeffectofextruderoperationparameterson

2、thequalitiesofoatextrudatewasresearchedThepurposeofthisresearchwastoprovideexperimentdataandtechnologysupporttodevelopthemillingandextrudateofoatsOats(avenaSativaL1samplesweremilledbyaChopinexperimentmilltypeCD2intofours

3、treams，namelybreakflour(BF)，middingflour(MF)，finebran(FB)，andcoarsebran(CB)afterdifferentheatingtreatmentsuchaSaftheatingat140。C，155。C，170。Crespectiveorfar—infraredheatingat200℃，220“C，240CrespectiveTheflouryield，thenutri

4、tioncompositions，includingprotein，fat，andfibercontentsoffourstreamsandtheviscositypropertiesofBFMFandOatsFlourwereinvestigatedTheeffectofextruderoperationparameters(barreltemperature，materialmoistureandfeedrate)onthesyst

5、emparameters(pressureandtorque)ofextruder，andproductproperties(specificvolume，crispness，hardness，colorwaterabsorptionindex，watersolubilityindex，etc)ofextrudatewasstudiedduringtheoatextrusionbyorthogonalexperimentmethod(L

6、9(3“))withOatsHourAcomprehensiveevaluationoftheextrudatewasobtainedbyusingfactoranalysisTheoperationparametersofoatsextrusionwereopitimizedandvalidatedConclusion：(1)Afterheattreatment，themillingyieldofBFandMFofoatsincrea

7、sedsignificantlyThetotalmillingyieldoffourcomponentswas1818％higherthanthatofoatswithoutheat—treatmentTheproteindecreasedfromCB，F(xiàn)B，MF，toBFThefatofBFreducedsignificantlyThefiberofFBandCBraisedsignificantly(2)Afterheat—trea

8、tment，theaveragegelatinizationtemperatureofBF，MFandOatsFlourweredecreasedsignificantly，whichwerelowerthanthatofoatSwithoutheat—treatmentTheirpeakviscosity；finalviscosityandholdviscosityincreasedbothunderairheating(140C，1

9、55。C)andfarinfraredheating(200。C)，relativetonontreatedsamplesWiththetemperatureofheattreatmentincreasinggradually，theirviscositypropertiesdecreasedTheirpeal【viscosity；finalviscosityandholdviscosityatair—heating(170。C)and

10、farinfraredheating(220。C)werelowerthanthoseatairheating(140。C)andfarinfraredheating(200。C)(3)Theeffectofqualitiesofextrudateofoatsdecreasedfromextrusiontemperature，feedrate，tomassmoistureUnderthelaboratorycondition，theop

11、timalextrusionparametersofthetestwasasfollowThebarreltemperaturewas165℃Themassmoisturewas20％ThefeedrateWaS309／min，andthescrewspeedWaS120f／rainValidationexperimentationshowedthatthoseoperationparameterswerestablyandfeasib

12、leTheresultshowsthatheattreatmenthassignificanteffectonthemillingyield，nutritionproperties，andviscositypropertiesofOatsFlour；niceextrudateofoatsbytechnologydesignandoptimizationofextrustioncouldbeproducedKeywords：oats，mi