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利用全程可视单螺杆挤出机实验研究了木薯淀粉在挤出过程中主要操作参数对挤出设备和产品性能的影响，通过挤出机的玻璃视窗直观观测了木薯淀粉在螺杆挤出过程中的真实动态过程，获得木薯淀粉在单螺杆挤出机内输送和糊化等理化特性变化过程照片图像资料，研究了木薯淀粉的含水率、螺杆转速对产品膨化比、挤出机产量、主机功耗、滞留时间的影响。综合各指标，该设备挤出膨化木薯淀粉时的最佳螺杆转速在９０ｒ／ｍｉｎ～１２０ｒ／ｍｉｎ，最佳原料含水率在１４％～１６％范围内，机筒温度设定在１２０℃～１４０℃范围内。
The influence of main operating parameters of cassava starch on the extrusion equipment and product performance was studied experimentally with full-view single-screw extruder. Through the glass window of the extruder, the tapioca starch was observed during the process of screw extrusion The dynamic process of cassava starch was used to obtain the photo and image data of the change process of physical and chemical properties such as conveying and gelatinization of cassava starch in a single-screw extruder. The effects of cassava starch moisture content, screw speed on puffing ratio, extruder output, Consumption, the impact of residence time. According to the indexes, the optimum screw speed of extruder puffed tapioca starch is 90r / min ~ 120r / min, the best moisture content is 14% ~ 16%, the temperature of barrel is 120 ℃ ~ 140 ℃ range.