CAJ | 학술논문

挤压是一种连续、高效、低耗,集温度、压力、剪切综合作用于一体的加工方法,是食品、饲料等农产品制造中常用的重要加工手段.简述了农产品螺杆挤压机的结构特点和挤压膨化原理;阐述了挤压技术在碎米原料的综合利用、变性淀粉干法生产、酿造和饲料原料预处理及特种饲料生产等重要领域的研究进展,提出了挤压技术在上述领域应用面临的科学问题,并针对农产品高值化挤压加工利用技术的发展趋势进行了展望.
제압시일충련속、고효、저모,집온도、압력、전절종합작용우일체적가공방법,시식품、사료등농산품제조중상용적중요가공수단.간술료농산품라간제압궤적결구특점화제압팽화원리;천술료제압기술재쇄미원료적종합이용、변성정분간법생산、양조화사료원료예처리급특충사료생산등중요영역적연구진전,제출료제압기술재상술영역응용면림적과학문제,병침대농산품고치화제압가공이용기술적발전추세진행료전망.
Extrusion technology is a continuous, effective, low-energy method with combined effect of temperature, pressure and shear and it is an important tool to produce agricultural products, such as foods and feeds. The structure properties and expansion mechanism of screw extruder were illustrated during processing agricultural products. The application of extrusion technology was also summarized, such as u- tilization of broken rice, modified starch, pretreatment of fermentation and feed raw materials, and pro- duction of special feeds. In the end of the article, The prospective of application of extrusion technology in relevant fields was proposed. These could provide some basis for accelerating process of agricultural products with high value.