Food Engineering Progress
Korean Society for Food Engineering
Article

스크루 배열이 쌀 압출성형물의 물리화학적 특성에 미치는 영향

김동은1, 고상훈2, 임정대3, 이범구4, 이강열4, 신말식5, 민주홍6, 강위수6,*
Dong Eun Kim1, Jung-Dae Lim2, Beom-Goo Lee3, Kang-Yol Lee4, Malshick Shin4, Joo-Hong Min5, Wie-Soo Kang6, Shin Young Lee6,*
1동진식품연구소
2세종대학교 식품공학과
3강원대학교 생약자원개발학과
4(주)에코디엔에스
5전남대학교 식품영양학과
6강원대학교 생명건강공학과
1Dongjin Food Laboratory
2Department of Food Science and Technology, Sejong University
3Department of Herbal Medicine Resource
4ECO D&S Co., Ltd.
5Department of Food and Nutrition, Chonnam National University
6Department of Bio-Health Technology, Kangwon National University
*Corresponding author: Wie-Soo Kang, Department of Bio-Health Technology, Kangwon National University, 192-1, Chuncheon-city, Kangwon-do 200-701, Korea. Tel: +82-33-250-6494; Fax: +82-33-250-6470, E-mail: kangwiso@kangwon.ac.kr

ⓒ Copyright 2013 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Nov 05, 2012; Revised: Jan 07, 2013; Accepted: Feb 05, 2013

Published Online: Feb 28, 2013

Abatract

This study was done to investigate the effects of five screw configurations (config.) on rice grain extrudates. Five different screw configurations, in which the angles (45°, 90°, and 135°) and number of kneading screws were different, were used in extruding rice. The pressure and specific mechanical energy (SME) increased (5,748.76 kPa and 52.80 kJ/kg, respectively) as the angle and number of kneading screws increased. As shown in Config. 5, the angle of two kneading screws increased to 135° from 45°. The expansion ratio (ER) and water solubility index (WSI) increased as shear increased. In Config. 5, the ER increased to 3.06 and the WSI increased 16.2 times, unlike the control item. The results can be applied in producing processed rice, such as rice expansion snack and cereal for breakfast, and solubilizing functional dietary fiber in water.

Keywords: twin screw extruder; rice extrudate; screw configuration; specific mechanical energy; water solubilityindex