《热塑挤压技术对低值水产蛋白组织化产品物理特性的影响》由会员分享，可在线阅读，更多相关《热塑挤压技术对低值水产蛋白组织化产品物理特性的影响（21页珍藏版）》请在金锄头文库上搜索。
1、东海科学技术学院 毕 业 论 文（设 计）题 目：热塑挤压技术对低值水产蛋白组 织化产品物理特性的影响 系 ： 食品与药学系 学生姓名： 胡震远 专 业： 食品科学与工程 班 级： C05食工1 指导教师： 罗红宇 起止日期： 2008-12-10至2009-06-05 2009年 0 6 月 05 日9目录摘要1ABSTRACT21 前言31.1 概述31.2 双螺杆挤压技术在蛋白组织化中的应用31.3 本研究的设想及意义42 实验材料、主要仪器与试剂42.1 实验材料42.2 主要仪器43 实验方法53.1 挤压加工工艺53.2 挤出物物理特性的测定53.3 响应曲面试验方案53.4 统计
2、学处理64 实验结果及讨论64.1 响应曲面试验设计及结果分析64.2 挤压操作参数对挤出物水分含量的影响94.3 挤压操作参数对挤出物堆积密度的影响125 小结15参考文献16致谢18热塑挤压技术对低值水产蛋白组织化产品物理特性的影响胡震远（东海科学技术学院 食品与药学系，浙江 舟山 316004）摘要 本研究以北太平洋鱿鱼加工废弃的边角料为原料，利用双螺杆挤压机，研究了低值水产蛋白质在双轴挤压蒸煮处理过程中，主要操作参数末段腔体温度、螺杆转速和物料湿对挤出物的水分含量和堆积密度两个物理性质的影向。研究的3个操作参数每个变量设5个水平，测量相应挤出产物的水分含量和堆积密度，分别建立挤出物水分
3、含量与操作参数，挤出物堆积密度与操作参数的回归拟合方程。结果表明，物料湿度对挤出物水分含量的影响非常明显，两者的关系呈现正相关关系，物料湿度和机筒温度的交互作用对挤出物的水分含量的影响也呈显著性。3个操作参数虽然对挤出物堆积密度的影响都不呈显著性，但物料湿度和机筒的交互作用对挤出物堆积密度影响非常明显。水分含量与操作参数，堆积密度与操作参数的回归拟合方程的相关系数R2分别是0.952和0.819，拟合的统计模型可信度高。可依据该拟合模型一方面可以根据操作条件预测挤出物的这两个物理特性，另一方面也可以根据对产品物理特性的期望来设计这3个操作参数。关键词 双螺杆挤压；操作参数；响应面分析法；物理特
4、性Effects of extrusion cooking on physical properties of texturization products in low-value aquatic proteinHu zhenyuan(Donghai School of Science and Technology Department of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, Zhejiang 316004)Abstract In this study, the Pacific Ocean north of bit
5、s and pieces of squid processing waste as raw material. In this trial, effect of extrusion process parameters on the physical properties of extruded low-value aquatic protein using a twin screw extruder was studied employing Response Surface Methodology. As input variables, twin-extrusion cooking ru
6、nning parameters examined were barrel temperature in the last zone, screw speed and feed moisture, each at 5 levels. Meanwhile, as output variables, physical properties of the resultant extrudates included water content and bulk density. Results showed that moisture content of extrudates were affect
7、ed intensely by feed moisture，and bulk density was controlled by controlling the feed moisture and barrel temperature. Polynomial regression equations of process variables with two physical properties were obtained with R2=0.952 and R2=0.815, respectively. Both of two regression equations were highl
8、y credible. It is the first domestic study on the effects of thermoplastic extrusion cooking conditions on physical properties of extrudates for the case of low-value aquatic protein extrusion cooking. From the results discussed above, it is evident that for the extrusion of products with specific characteristics from low-value aquatic protein, operating conditions can be defined fairly accurately. Key words Twin-screw extrusio
