Effects of twin screw extruding conditions on the quality of rice noodles with fresh cut potatoes

In this paper,the effects of twin screw rotation speed and middle zone temperature of extrusion cylinder on the quality of rice noodles with high propotion of fresh cut potatoes were investigated during twin screw extrusion.It was shown that the cooking quality of potao-rice noodles became better with increasing rotation speed,and the shear and tensile properties were increased with increasing rotation speed. However,the rotation speed was higher than 150 r/min,the change of cooking quality,shear and tensile properties tended to be stable. When the middle zone temperature of extrusion cylinder maintained between 95 ℃ and 115 ℃,the cooking quality of potao-rice noodles was better.The shear and tensile properties of potao-rice noodles were enhanced with increasing middle zone temperature of extrusion cylinder,but the temperature above 115 ℃,the cooking quality,shear and tensile properties deteriorated sharply. Suitable rotation speed and middle zone temperature of extrusion cylinder was 150 r/min and 105 ℃,respectively.