ABSTRACT Rice analog is a kind of ready to eat food prepared by twin-screw extruder. Few people study the drying process of wet-extruded foods and the effects of extrusion parameters on product properties based on multi-level. In this research, the experimental investigation of drying was a two-stage procedure: the evaporation of free water rapidly at first and then expansion at high temperature. The influence of the interaction of extrusion parameters on the physiochemical properties was analyzed by using response surface methodology and principal component analysis. Results showed that with regard to microwave drying in the first step, improving drying efficiency, but made the water distribution uneven. The first and second drying had opposite effects on solubility, peak viscosity, and setback of extruded products. This impact of feeding speed was most evident in hardness. Temperature was the most predominated factor for residence time, final viscosity, water-holding capacity, hardness, adhesiveness, and chewiness. The influence of interaction of extrusion parameters to the properties of rice analogs was orderly. Except for the interaction between feeding speed and screw speed, chewiness was influenced deeply by other interactions. The pasting properties were negatively correlated with elasticity, cohesion, and adhesiveness, but positively correlated with compression work. The adhesiveness had a good reference for optimizing processing parameters and control the properties of extruded foods. Graphical abstract

中文翻译：

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基于多层次的大米类似物的理化性质：挤压参数相互作用的影响

摘要 大米类似物是一种通过双螺杆挤出机制备的即食食品。很少有人基于多层次研究湿挤压食品的干燥过程以及挤压参数对产品性能的影响。在这项研究中，干燥的实验研究是一个两阶段的过程：首先是自由水快速蒸发，然后在高温下膨胀。采用响应面法和主成分分析法分析了挤压参数相互作用对理化性能的影响。结果表明，对于第一步微波干燥，提高了干燥效率，但使水分分布不均。第一次和第二次干燥对挤出产品的溶解度、峰值粘度和回缩具有相反的影响。进给速度的这种影响在硬度方面最为明显。温度是影响停留时间、最终粘度、持水能力、硬度、粘性和咀嚼性的最主要因素。挤压参数相互作用对大米类似物性质的影响是有序的。除了进料速度和螺杆速度之间的相互作用外，咀嚼性还受到其他相互作用的影响。粘贴性能与弹性、内聚力和粘附性呈负相关，但与压缩功呈正相关。粘附性对优化加工参数和控制挤压食品的性能有很好的参考。图形概要 粘性和咀嚼性。挤压参数相互作用对大米类似物性质的影响是有序的。除了进料速度和螺杆速度之间的相互作用外，咀嚼性还受到其他相互作用的影响。粘贴性能与弹性、内聚力和粘附性呈负相关，但与压缩功呈正相关。粘附性对优化加工参数和控制挤压食品的性能有很好的参考。图形概要 粘性和咀嚼性。挤压参数相互作用对大米类似物性质的影响是有序的。除了进料速度和螺杆速度之间的相互作用外，咀嚼性还受到其他相互作用的影响。粘贴性能与弹性、内聚力和粘附性呈负相关，但与压缩功呈正相关。粘附性对优化加工参数和控制挤压食品的性能有很好的参考。图形概要 和粘性，但与压缩功正相关。粘附性对优化加工参数和控制挤压食品的性能有很好的参考。图形概要 和粘性，但与压缩功正相关。粘附性对优化加工参数和控制挤压食品的性能有很好的参考。图形概要