The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Optimization for Extrusion Cooking Conditions of Rice Extrudate by Response Surface Methodology

반응 표면 분석방법을 이용한 쌀 압출 성형물 제조조건의 최적화

  • 이상현 (장안전문대학 식품영양과) ;
  • 김창근 ((주)정풍 식품연구소)
  • Published : 1994.06.01
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Abstract

To optimize extrusion cooking condition of single screw extuder for production of puffed rice extrudate using response surface methodology (RSM), moisture content, barrel temperature and screw speed were determined from contour maps, showing relationship between dependent (hardness, expansion ratio, water absorption index, water solubility Index, degree of gelatinization) and independent variables. Optimum operational conditions for production of puffed rice extrudate with suitable quality properties were moisture content 17%, barrel temperature 1$25^{\circ}C$ and screw speed 210 rpm, respectively.

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