Response Surface Methodology for Optimizing Twin‐Screw Prepared Cistanche deserticola ‐Potato Composite Rice

The aim of this research was to optimize the processing of dried sago noodle. Sago noodle was made through a process using twin screw extruder with the addition of GMS (Glycerol Monostearate) and ISP (Isolated Soybean Protein).Process optimation was performed with RSM (response surface methodology) using three process variables, i.e. extruder temperature (65-80oC), GMS concentration (0-5%), and ISP concentration (0-10%). The optimum processcondition was temperature of 80oC, GMS of 4.5%, and ISP of 3.7%. The optimum condition produced dried noodlehaving a hardness of 2499.62 gf, stickiness of 235.12 gf, elongation of 168.96% and cooking loss of 6.23%.Keywords: Noodle, sago, starch, optimization ABSTRAKPenelitian ini bertujuan melakukan optimasi proses pada pembuatan mi sagu untuk menghasilkan mi sagu dengan karakteristik fisik yang baik. Mi sagu dihasilkan melalui optimasi proses menggunakan twin screw extruder dan penambahan glycerol monostearate (GMS), serta isolated soybean protein (ISP). Optimasi proses dilakukan menggunakan Response Surface Methodology (RSM) dengan tiga variabel proses yaitu: suhu ekstruder (65-80oC), konsentrasi GMS (0-5%), dan ISP (0-10%). Kondisi proses optimum diperoleh pada suhu 80oC, GMS (4,5%), danISP (3,7%). Kondisi optimum menghasilkan mi yang memiliki kekerasan 2499,62 gf, kelengketan 235,12gf, elongasi 168,96% dan cooking loss 6,23%,Kata kunci: Mi, sagu, pati, optimasi

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Use of response surface methodology (RSM) for composite blends of low grade broken rice fractions and full-fat soybean flour by a twin-screw extrusion cooking process

International Journal of Food Studies ◽

10.7455/ijfs.v8i1.499 ◽

2019 ◽

Vol 8 (1) ◽

Author(s):

Nahemiah Danbaba ◽

Iro Nkama ◽

Mamudu Halidu Badau

Keyword(s):

Response Surface Methodology ◽

Bulk Density ◽

Response Surface ◽

Extrusion Cooking ◽

Twin Screw Extrusion ◽

Screw Extruder ◽

Broken Rice ◽

Screw Extrusion ◽

Twin Screw ◽

Feed Moisture

In this study, seventeen (17) composite blends of broken rice fractions and full-fat soybean, formulated using response surface methodology and central composite design within a range of barrel temperatures (100-140 °C), initial feed moisture content (15-25%) and soybean composition (8-24%), were extruded with a twin-screw extruder and the expansion and color indices were optimized. The results indicated a significant (p<0.05) effect of extrusion conditions on the responses. Fitted predictive models had coefficients of 88.9%, 95.7%, 97.3%, 95.4% and 95.2%, respectively, for expansion index, bulk density, lightness, redness and yellowness. The p-value and lack-of-fit tests of the models could well explain the observed variability and therefore could be used to establish production setting for the twin-screw extruder. The optimum extrusion conditions were found to be 130 °C (barrel temperature), 20% (feed moisture level) and 23% feed soybean composition and optimum responses in terms of bulk density, expansion index, lightness, redness and yellowness chroma indices were 0.21 g cm-3, 128.9%, 17.1, 3.13 and 24.5 respectively. This indicates that optimum conditions can be established in twin-screw extrusion cooking of broken rice fractions and full-fat soybean composite blends that can result in product of low bulk and maximum expansion with a satisfactory light yellow product color that can be used to produce products that valorize broken rice and reduce qualitative postharvest loss.

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Degradation of Styrenic Plastics during Recycling: Accommodation of PP within ABS after WEEE Plastics Imperfect Sorting

Polymers ◽

10.3390/polym13091439 ◽

2021 ◽

Vol 13 (9) ◽

pp. 1439

Author(s):

Charles Signoret ◽

Pierre Girard ◽

Agathe Le Guen ◽

Anne-Sophie Caro-Bretelle ◽

José-Marie Lopez-Cuesta ◽

...

Keyword(s):

Response Surface Methodology ◽

Design Of Experiments ◽

Tensile Properties ◽

Response Surface ◽

Impact Resistance ◽

Average Diameter ◽

Contamination Rate ◽

Twin Screw Extruder ◽

Screw Extruder ◽

Twin Screw

With the development of dark polymers for industrial sorting technologies, economically profitable recycling of plastics from Waste Electrical and Electronical Equipment (WEEE) can be envisaged even in the presence of residual impurities. In ABS extracted from WEEE, PP is expected to be the more detrimental because of its important lack of compatibility. Hence, PP was incorporated to ABS at different rates (2 to 8 wt%) with a twin-screw extruder. PP was shown to exhibit a nodular morphology with an average diameter around 1–2 µm. Tensile properties were importantly diminished beyond 4 wt% but impact resistance was decreased even at 2 wt%. Both properties were strongly reduced as function of the contamination rate. Various potential compatibilizers for the ABS + 4 wt% PP system were evaluated: PPH-g-MA, PPC-g-MA, ABS-g-MA, TPE-g-MA, SEBS and PP-g-SAN. SEBS was found the most promising, leading to diminution of nodule sizes and also acting as an impact modifier. Finally, a Design Of Experiments using the Response Surface Methodology (DOE-RSM) was applied to visualize the impacts and interactions of extrusion temperature and screw speed on impact resistance of compatibilized and uncompatibilized ABS + 4 wt% PP systems. Resilience improvements were obtained for the uncompatibilized system and interactions between extrusion parameters and compatibilizers were noticed.

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Optimization of Process Variables of Twin-Screw Extruder Using Response Surface Methodology for the Production of Fish Added Extruded Snack Product

Springer Proceedings in Materials - Next Generation Materials and Processing Technologies ◽

10.1007/978-981-16-0182-8_35 ◽

2021 ◽

pp. 459-474

Author(s):

R. Pradeep ◽

K. Rathnakumar ◽

P. Karthickumar

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Twin Screw Extruder ◽

Process Variables ◽

Screw Extruder ◽

Twin Screw

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Optimization of Twin-Screw Extrusion Process to Produce Okara-Maize Snack Foods Using Response Surface Methodology

International Journal of Food Engineering ◽

10.2202/1556-3758.1909 ◽

2011 ◽

Vol 7 (2) ◽

Cited By ~ 6

Author(s):

Cong Shi ◽

Li-jun Wang ◽

Min Wu ◽

Benu Adhikari ◽

Li-te Li

Keyword(s):

Response Surface Methodology ◽

Moisture Content ◽

Response Surface ◽

Extrusion Temperature ◽

Regression Equations ◽

Screw Speed ◽

Feed Composition ◽

Snack Foods ◽

Overall Acceptability ◽

Twin Screw

Okara-maize flour blends were extruded in a co-rotating twin-screw extruder in order to assess their suitability as snack foods. Response surface methodology (RSM) using a central composite design was used to evaluate the effects of process variables (extrusion temperature (120-180°C), screw speed (100-180 rpm) and feed composition (20-40 percent ww) and moisture content (14-22 percent ww)). Multiple regression equations were developed to describe the effects of each variable on product responses. The product characteristics such as bulk density, expansion index, appearance (colour, porosity), flavor (aroma, grittiness and off-odor), texture (hardness, crispness and brittleness) and overall acceptability were determined through experiments and sensory analyses. Through superimposed RSM contour map, it was found that the feed composition with 30 percent okara content, 14.5-19.3 percent moisture content and the extrusion temperature 120.0-171.2°C and screw speed of 140 rpm, respectively to be the optimum extrusion conditions. The sensory tests showed that the products extruded at the optimized condition had the best appearance, taste, texture and overall acceptability. These results show that the okara-maize blends can be extruded into acceptable snack foods.

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