The Study of Physical and Chemical Properties

• Main Authors: lee, sent-ping, 李世平
• Other Authors: Jinchyau peng
• Format: Others
• Language: zh-TW
• Published: 1996
• Online Access: http://ndltd.ncl.edu.tw/handle/38438856620686200941

碩士 === 國立中興大學 === 農業機械工程學系 === 84 === The full-fat soybean grit was used as raw material to study the effects ofprocess parameters on physical and chemical properties of products by using asingle-screw extruder.The process parameters were extruder operating conditions,feed moisture and time period of product keep in a container.Results indicated that:1.The model of material flow inside extruder was approximate to the modifiedWolf and White model.2.The feed miosture had the greatest effect on the product miosture of ,totalcolor differences,urease activity,trypsin inhibitor activity and protein solubility.Increasing the moisture feed moisture raised the product moisture ,but decreased the total color differences,urease activity,trypsin inhibitoractivity and protein solubility.3.The time period of product keep in a container had the greatest effect on urease activity,trypsin inhibitor activity,protein digestibility and nitrogensolubilitry index.The longer of product keep in a container,the higher of protein digestibility;however,the lower of urease activity, trypsin inhibitoractivity and nitrogen solubilitry index.4.The optimun operating conditions for the full-fat soybean processing werethat 170℃、170℃、90℃,barrel temperature,106.7rpm screw speed,23.3kg/hfeed rate,25% feed moisture,and product keep in a container for 15 minutes.