목차

목 차
List of tables ···························································· ⅳ
List of figures ··························································· ⅵ
Ⅰ 서론 ······································································· 1
Ⅱ 재료 및 방법 ························································· 4
1. 재료 ·································································· 4
2. 압출성형 ···························································· 6
3. 실험 방법 ······················································· 8
1) 비기계적 에너지 투입량············································ 8
2) 직경 팽화율 및 비길이 ········································· 8
3) 체적밀도 ························································ 9
4) 겉보기 탄성계수와 파괴력 ·································· 10
5) 수분흡착지수와 수분용해지수 ······························ 10
6) 색도 ························································ 11
7) 페이스트 점도 ················································ 12
8) 미세구조 ························································ 14
9) 호화도 ··············································· 14
Ⅲ 결과 및 고찰 ························································ 16
1. 사출구온도와 CO2 가스 주입이 현미-야채류 압출성형물의 물리적 특성에 미치는 영향 ······································ 16
1) 비기계적 에너지 투입량 ········································· 16
2) 압출성형물의 팽화 특성 ········································· 18
3) 압출성형물의 기계적 특성 ······································ 21
4) 수분흡착지수와 수분용해지수 ···································· 23
5) 색도 ······················································ 25
6) 압출성형물의 미세구조 ·········································· 27
7) 페이스트 점도 ·········································· 29
8) 호화도 ···························································· 32
2. 당 함량과 CO2 가스 주입량이 현미-야채류 압출성형물의 물리적 특성에 미치는 영향 ···································· 34
1) 비기계적 에너지 투입량 ········································· 34
2) 압출성형물의 팽화 특성 ········································· 36
3) 압출성형물의 기계적 특성 ······································ 38
4) 압출성형물의 미세구조 ·········································· 40
3. 현미분 함량과 CO2 가스 주입량에 따른 현미-야채류
압출성형물의 물리적 특성 ···································· 42
1) 비기계적 에너지 투입량 ········································· 42
2) 압출성형물의 팽화 특성 ········································· 44
3) 압출성형물의 기계적 특성 ······································ 47
4) 수분흡착지수와 수분용해지수 ···································· 49
5) 색도 ······················································· 51
6) 압출성형물의 미세구조 ·········································· 53
7) 페이스트 점도 ·········································· 55
8) 호화도 ·························································· 57
Ⅳ 요약 ······································································ 59
Ⅴ 참고문헌 ······························································· 60
ABSTRACT ····························································· 64