作　　者： ; ; ; ; ;

机构地区： 华南农业大学食品学院

出　　处： 《中国粮油学报》 2004年第2期53-56,61,共5页

摘　　要： 采用振动研磨方式对魔芋精粉进行粉碎 ,研究该粉碎方式对魔芋粉粒度分布、显微结构、葡甘聚糖分子量、粉的色度、溶胀速度及溶胶粘度的影响。结果随着粉碎时间的延长 ,原椭球形的精粉粒子逐渐被破碎为形态各异、不规则的微细粒子 ,粒径逐渐下降 ,粉的色度逐渐改善 ,溶胀速度逐渐提高 ,但葡甘聚糖分子量和溶胶粘度则逐渐下降。结果表明该粉碎方式能对魔芋粉进行有效微粉碎 ,同时粉碎过程中对魔芋粉产生了机械力化学效应 ,该粉碎方式对魔芋粉的粉碎模型为体积粉碎模型。 Fine-konjac flour was processed by vibration-grinding micro-comminution and the effects of this micro-comminution on particle size distribution, microstructure, molecular weight of glucomannan, chroma, swelling speed and sol viscosity of konjac flour were researched. As the result, along with prolongation of comminuting time,the original ellipsoidal konjac particles were continually broken into micro particles, the particle shapes were various and anomalous, particle size of konjac flour gradually declined,chroma of konjac flour continually improved and swelling speed of konjac flour continually heightened, but molecular weight of glucomannan and sol viscosity gradually descended. The results indicated that konjac flour could be effectively micro-comminuted by this comminution mode. Mechanochemical effects on konjac flour occurred during this micro-comminution.The comminution model of konjac flour by this comminution was volume-comminution model.

关 键 词： 振动研磨式微粉碎 魔芋粉 理化性能 粒度分布 显微结构 葡甘聚糖分子量

领　　域： [轻工技术与工程] [轻工技术与工程]