臺灣博碩士論文加值系統

本論文之目的為研究米製pellet的膨發行為，第一部分以三種不同的米穀粉(台中秈十號、台梗九號及台中秈糯一號)為原料，並將台中秈十號與台中秈糯一號依不同比例混合，研究直鏈澱粉含量對pellet膨發的影響。利用單軸擠壓機在進料水分50%下，製得各種不同的pellet，以飽和鹽溶液平衡含水量。以DSC決定玻璃轉換溫度(Tg)，並以非接觸紅外線溫度計測定膨發起始表面中心溫度(Te)。Tg與Te主要受到含水量的影響，隨著含水量的增加而降低，直鏈澱粉含量對Tg與Te的影響並不顯著。於10%含水量時，Pellet有最佳膨發率，增加含水量使膨發率下降，直鏈澱粉含量亦影響膨發率，直鏈澱粉含量增加，pellet的透明度降低，膨發率也降低。
第二部分以台梗九號之米穀粉為原料，添加不同比例的糊精，擠壓時之進料水分為45~55%，製得各種不同的pellet，研究糊精對pellet膨發的影響，發現糊精的添加會降低內生性黏度，使原料的平均分子量降低，Tg與Te也降低。隨糊精添加量增加與進料水分增高，pellet有較佳之透明度，同時膨發率亦較高，顯示透明度可作為pellet品質管制的指標。
將Tg與Te作一比較，Te隨著Tg的增加呈線性的增加，其相關係數為0.95。Te 較Tg高約20~100℃，顯示pellet的膨發應在橡膠態發生。利用Gordon-Taylor方程式可用於估算米穀粉與水二元混合物之pellet的Tg(r2=0.89)，針對米穀粉、水及糊精三元混合物所製得之pellet，已發展出一新方程式，可用於其Tg的估算((r2=0.88)。
加熱速率與水分散失速率會影響產品的膨發，當加熱速率大於水分散失速率，產品膨發；反之，產品不膨發或燒焦。由相圖之建立，討論Tg與Te，加熱速率於膨發過程中，所扮演的角色。

This study was to investigate the expansion behavior of rice pellets. To understand the role of amylose content, three different flours (TS10, TG9, TSG1)and reconstituted flour from TS10 and TSG1 were used to prepare pellet by single screw extrusion at 50% feeding moisture. The Tg and Te of pellets were determined using DSC and non-contact infrared thermometer, respectively. The results showed that amylose content did not significantly affect Tg and Te. But the increase in amylose content results in the decrease in both transparency and expansion ratio. The pellet exhibited maximum expansion ratio at equilibrium moisture of 10%.
Addition of dextrin resulted in the decrease in intrinsic viscosity, Tg and Te. The addition of dextrin and increase in feeding moisture resulted in more transparent pellet with higher expansion ratio. The data illustrated that the transparency can be an index of quality control.
Te increased linearly (r2=0.95) with Tg, which appeared to be a good reference temperature for studying expansion behavior. Te was about 20~100℃ higher than Tg. The expansion appeared to occur at rubbery state. The Tg of binary-mixture pellet (rice flour, water) can be estimated by using Gordon-Taylor equation. The method to estimate Tg for ternary-mixture pellet ( rice flour, dextrin, water) has also been discussed.
Heating method affected the temperature rising rate and water loss rate, which were important factors affecting the expansion of pellet. High temperature rising rate softened the pellet that can be expanded by the pressure exerted by water vapor. Low temperature rising was not able to generate flexible material resulted in burned out of the pellet. The established of phase diagram would be helpful to understand the roles of Tg, Te and heating method on expansion of pellet.

中文摘要----------------------------------------------- I
英文摘要----------------------------------------------- III
壹、 前言----------------------------------------------- 1
貳、 文獻整理------------------------------------------- 3
一、第三代點心食品------------------------------------- 3
二、食品擠壓技術--------------------------------------- 4
三、玻璃轉換溫度(Tg)----------------------------------- 8
 影響玻璃轉換溫度(Tg)的因素-------------------------- 10
 玻璃轉換溫度的測定---------------------------------- 15
 玻璃轉換溫度在食品上的應用-------------------------- 16
參、材料與方法----------------------------------------- 18
一、材料----------------------------------------------- 18
二、基本成分分析--------------------------------------- 18
三、糊化度的測定--------------------------------------- 23
四、pellet的製備--------------------------------------- 25
五、pellet平衡含水量的調節----------------------------- 28
六、玻璃轉換溫度(Tg)的測定------------------------------ 28
七、膨發起始表面中心溫度(Te)的測定---------------------- 29
八、膨發率的測定---------------------------------------- 33
九、固有黏度的的測定------------------------------------ 33
十、透明度的測定---------------------------------------- 34
十一、比機械能之計算------------------------------------ 34
十二、升溫速率、水分散失速率及水分散失百分率的測定------ 35
十三、數據分析------------------------------------------ 36
肆、結果與討論------------------------------------------ 38
一、直鏈澱粉含量對擠出物膨發的影響---------------------- 38
1.原料成分與pellet之平衡水分--------------------------- 38
2.膨發率------------------------------------------------ 38
3.固有黏度---------------------------------------------- 43
4.薄片密度--------------------------------------------- 45
5.透明度----------------------------------------------- 45
6.玻璃轉換溫度(Tg)與膨發起始表面中心溫度(Te)------------ 49
7.玻璃轉換溫度預測模式--------------------------------- 49
二、糊精之添加對擠出物膨發的影響----------------------- 55
1.原料成分--------------------------------------------- 55
2.擠出物之平均分子量----------------------------------- 55
3.糊化度----------------------------------------------- 58
4.不同含水量與糊精添加量pellet與玻璃轉換溫度之關係---- 58
5.烘烤溫度--------------------------------------------- 63
6.膨發起始溫度(Te)與玻璃轉換溫度(Tg)之關係-------------- 63
7.玻璃轉換溫度預測模式---------------------------------- 67
8.膨發率------------------------------------------------ 69
9.透明度------------------------------------------------ 70
10.比機械能--------------------------------------------- 70
三、加熱速率與水分散失速率對擠出物烘烤膨發之影響-------- 76
1.加熱過程中溫度之變化---------------------------------- 76
2.起始升溫速率與平衡含水量的關係------------------------ 76
3.溫度變化與水分散失百分率的關係------------------------ 79
4.升溫速率對水分散失速率之比值與水分散失百分率的關係---- 79
5.升溫速率與水分散失速率比值與膨發率的關係-------------- 82
6.溫度變化與含水量變化的關係---------------------------- 82
伍、結論------------------------------------------------ 86
陸、參考文獻-------------------------------------------- 88
附錄---------------------------------------------------- 95

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