【作者】 王春光；

【Author】 Wang Chunguang~1 Shao-cong Dai~2 1.Mechanical and Electrical Engineering College of Inner Mongolia Agricultural University 2.Engineering Faculty of the University of Sydney

【机构】 内蒙古农业大学机电工程学院； 澳大利亚悉尼大学工学院；

【摘要】 面团的压缩特性对于面食品的加工质量、加工工艺及加工设备的研究和使用等均有重要影响。本文通过对面团进行压缩试验,研究了在不同压应力下面团的体积模量、体积比、可压缩性等参数以及面团的体积模量与压应力、压缩比与压应力、体积模量与压缩比及面团的可压缩性与压应力等参数之间的关系,通过分析,获得了上述各参数之间的函数关系。研究结果表明,面团具有可压缩性,特别是在体积变形较小时,面团具有明显的可压缩性。更多还原

【Abstract】 The compressing properties of dough have great effects on processing quality,processing technology and processing equipment of dough products.In this paper,we analyze the bulk modulus of dough,compressing ratio,compressibility,and the function relationship between bulk modulus and compressing stress,compressing and compressing stress,bulk modulus and compressing ratio, compressibility and compressing stress are obtained after analyzing with SPASS and MATLAB.The study results show that dough has compressibility,especially when compressing ratio is small the compressibility of dough is obvious.更多还原