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- Title
单螺杆挤压对苹果渣中水溶性膳食纤维的影响.
- Authors
杨哲; 张海静; 曹燕飞; 张敏; 李宏军
- Abstract
Apple pomace was pretreated by extrusion technology, and the effects of extrusion on the content of soluble dietary fiber, physical structure were studied optimizing the optimum extrusion process parameters for apple pomace. The response surface method was used to optimize the three factors of water content, screw speed, and sleeve temperature. The changes of physical structure of apple pomace before and after extrusion were characterized by particle size analysis, scanning electron microscope ( SEM). The test results showed that the optimal extrusion process was water content of 26%, screw speed of 160 r/min, and sleeve temperature of 110 ℃ . The content of soluble dietary fiber in extruded apple pomace was 8.64% under these extrusion conditions, which was increased by 98.17% compared with apple pomace. The particle size distribution showed that the particle size of extruded apple pomace was smaller than that of apple pomace and the uniformity was better. The comparison of SEM images showed that the surface of apple pomace was porous and the fiber became loose after extrusion.
- Subjects
EXTRUSION process; SCANNING electron microscopes; DIETARY fiber; PARTICLE size distribution; SCANNING electron microscopy; APPLES
- Publication
Food Research & Development, 2021, Vol 42, Issue 7, p120
- ISSN
1005-6521
- Publication type
Article
- DOI
10.12161/j.issn.1005-6521.2021.07.019