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- Title
挤压膨化工艺参数对麸皮中赖氨酸 和精氨酸含量的影响.
- Authors
陆 静; 宇光海; 黄继红; 段海涛
- Abstract
he purpose of this study was to explore the lowest loss rate of lysine and arginine content in the bran under different extrusion and expansion process parameters. With water content, feeding speed and head temperature as the test conditions, the results were analyzed by one-way ANOVA, and Design Expert 10.0.4 software was used to establish the results: Y¹=0.44+0.09A-3.74B+0.06C-0.02AB-0.09AC+ 0.03BC+0.07A² +0.05B² +0.10C² ; Y2=0.48-0.01A-2.50B+0.04C-0.01AB+2.49AC+0.07BC+0.12A² +0.12B² + 0.02C² (lysine content, Y1; arginine content, Y2; moisture content, A; feeding speed, B; mold head temperature, C). The results show that the process parameters were 30% water, 20 kg/h and head temperature of 110 ℃, and the lowest loss rates predicted by the secondary regression model were 43.80% and 48.40% respectively. After test verification, the lysine loss rate is 42.91% and the argi‐nine loss rate is 47.84%, and the measured value is close to the predicted value, in good agreement. It shows that the above two quadratic regression models have good predictive ability to better predict the actual rate of lysine and arginine loss in the process of bran expansion.
- Subjects
EXTRUSION process; RISERS (Founding); ONE-way analysis of variance; ARGININE; REGRESSION analysis; RICE oil
- Publication
Feed Industry, 2023, Vol 44, Issue 15, p6
- ISSN
1001-991X
- Publication type
Article
- DOI
10.13302/j.cnki.fi.2023.15.002