The Study On Single Screw Extruder For Rice Noodle Producing Of New Technics

Extrusion cooking will become one of the directions of the food industry in 21st century. Rice noodle that comes of China is the most popular rice product in many countries of Asia, which is also the rice food with high rice consume. In recent years, with the development of the economy and society, the rice noodles are introduced into international market. The rice noodle processing technology as so as the rice noodles kinds and the processing technique have gained great development in our country these years. In addition, the processing equipments are getting more and more perfect and the sale markets are extending fast. But up to now, the technology keeps at the low level of modern industry.Based on the point of the traditional rice noodle processing technique that is analyzed in this paper, we advanced a new way of rice noodle processing technique and designed machine for producing. The new way of rice noodle processing technique is good at saving energy and reducing wastes. Based on many experiments we had done, we had done a lot of things to improve on the quality of rice noodles. In this paper, a new processing technique is brought forward and it is evaluated through experiments with the new single screw extruder. Otherwise, the influences of the processing technique and the extruder structure on the rice noodles qualities are analyzed in order to improve the processing technique and the extruder structure. Some important factors that affecting the quality of the rice noodles such as the containing amylase, the containing water, rotational speed of screw have been considered. The factors that affecting the pliability, breakage and viscosity of the rice noodles have been studied through some experiments. At the same time, some important conclusions are obtained.The joints of the single screw extruder are in the same size. So we can change parts and order of parts of the single screw extruder. The extruder can exhaust and get some different kinds of screw-segment. Some conclusions are obtained from various experiments. Firstly, the new technique is feasible and the rice can be processed with the new single screw extruder. Secondly, the structure of the extruder has a great influence on the rice noodles qualities, especially the disc, the barrier screw, many holes configuration and the model. Thirdly, we can avoid the aging of the rice noodle through increasing the containing water, but the high containing water will lead to reduce the yield. Fourthly, venting the gas can improve the quality of the rice noodles. In addition, the output will increase along with the enhancement of the screw speed. Furthermore, the high screw speed will lead to the difficulty of feeding the material. And the feeding part has to be improved on. And then the feeding progress will be reformed.