Abstract
Aiming at the problem of low efficiency of by-product in aloe processing, the aloe leaves were dried，crushed and mixed with maize flour, and then were extruded to make aloe-maize health food. Single factor and five factors four levels orthogonal test were used to study the influence of process parameters on characteristics of the extruded products. Linear interpolation method was used to evaluate the products characteristics, and the process parameters were optimized: the feeding rate is 30 r/min, the screw speed is 115 r/min, the water content is 14%, the aloe content is 4% and the extrusion temperature is 150 ℃
Publication Date
1-28-2017
First Page
177
Last Page
181
DOI
10.13652/j.issn.1003-5788.2017.01.040
Recommended Citation
Hongyu, WEI; Shaoming, LUO; Lixue, ZHU; and Yumei, ZHOU
(2017)
"Optimization on extrusion process ofaloe-maize blend by linear interpolation method,"
Food and Machinery: Vol. 33:
Iss.
1, Article 40.
DOI: 10.13652/j.issn.1003-5788.2017.01.040
Available at:
https://www.ifoodmm.cn/journal/vol33/iss1/40
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