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Abstracts reduction in size reduction is the only operating unit of food processing by using pressure-grinding or cushioning to make food or raw materials smaller, suitable for the product, want to make the sensory quality or food quality better, and make it suitable for processing the process in the next step. The reduction in the size of this operation is to reduce the size of the rice, thus taking into account the moisture to prevent swarf and dispersion and temperature to prevent the occurrence of starch due to temperature. To reduce the size is too high, the experimental method is to reduce the size of the rice with the dough milling, after which the size is extracted with a 15-minute shaker. Weighing in each section of the particle size. Find the density and selection to test the quality with RVA machine. The experimental results from the graph show the relationship between the accumulated weight of each section and the average diameter of the starch particles. Found that when the average diameter of the starch is reduced The accumulated water signatures increase from the graph showing the relationship between each weight-weighted and the average diameter of the dough particles. Found that at the average diameter of the starch particles is mainly at 250 μm, and from the relationship between the particle size, the dough and the density found in the same period. The lower the size of the dough, the lower the density. Powder quality test found that when the particle particles are smaller, the effect of the starch is used to start a reduced gel, and the viscosity increases due to the small particles, making the water permeable to ease the gel and resistance Raengkuan.
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