Christofides Vassilis, Ainsworth Paul, Ibanoğlu Senol, Gomes Frances
Department of Food and Consumer Technology, the Manchester Metropolitan University, UK.
Nahrung. 2004 Feb;48(1):61-4. doi: 10.1002/food.200300388.
Response surface methodology was used to analyze the effect of screw speed (200-280 rpm), feed moisture (13.0-17.0%, wet basis), and curry powder (6.0-9.0%) on the bulk density, lateral expansion, and firmness of maize-based extruded snack with curry powder. Regression equations describing the effect of each variable on the responses were obtained. Responses were most affected by changes in feed moisture followed by screw speed and curry powder (p < 0.05). Lateral expansion increased linearly as the amount of curry powder added was increased whereas a quadratic increase was obtained in lateral expansion with decreasing feed moisture. The firmness of samples was increased with an increase in feed moisture. The bulk density of samples was increased with increasing feed moisture and screw speeds. Radial expansion was found to be a better index to measure the physical properties of the extruded product indicated by a higher correlation coefficient.
采用响应面法分析螺杆转速（200 - 280转/分钟）、进料水分（13.0 - 17.0%，湿基）和咖喱粉（6.0 - 9.0%）对添加咖喱粉的玉米基挤压休闲食品的堆积密度、横向膨胀和硬度的影响。得到了描述各变量对响应影响的回归方程。响应受进料水分变化的影响最大，其次是螺杆转速和咖喱粉（p < 0.05）。随着咖喱粉添加量的增加，横向膨胀呈线性增加，而随着进料水分的降低，横向膨胀呈二次增加。样品的硬度随进料水分的增加而增加。样品的堆积密度随进料水分和螺杆转速的增加而增加。径向膨胀被发现是衡量挤压产品物理性能的更好指标，相关系数更高表明了这一点。
