OPTIMIZATION OF EXTRUSION RICE BRAN STABILIZATION PROCESS
OPTIMIZATION OF EXTRUSION RICE BRAN STABILIZATION PROCESS
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DOI：
10.1111/j.1365-2621.1987.tb14081.x
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发表时间：
1987-09-01
影响因子：
3.9
通讯作者：
KWON, TW
中科院分区：
文献类型：
--
作者：
KIM, CJ;BYUN, SM;KWON, TW
分析了米糠自热单螺杆挤压过程中加工参数、生产率、模头开口数和初始水分含量对出料温度和功率输入的影响。在高于128°C的挤出温度下，麸皮中的所有脂肪酶活性都丧失，而不管进料的麸皮的水分含量如何。净比能输入（NSE）随模头开度和含水率的变化而变化，总功率效率随生产率的增加而增加，NSE值不变。通过挤压麸皮床的渗滤速率增加到9倍以上的原料麸皮;提取时间，以达到1%的残留油在挤压麸皮从100分钟的原料麸皮减少到10分钟。
Effects of processing variables, production rate, number of die openings and initial moisture content on the discharge temperature and power input during rice bran extrusion with an autogenous single‐screw extruder were analyzed. At extrusion temperatures above 128°C, all lipase activity in the bran was lost regardless of moisture content of the bran fed. Net specific energy input (NSE) varied with changes in die opening and moisture contents and total power efficiency was increased with increasing production rate without change in NSE value. Percolation rate through the extruded bran bed was increased to nine times over that of raw bran; the extraction time to reach 1% residual oil in extruded bran was reduced to 10 min from 100 min for the raw bran.