Single-pass, double-pass and acid twin-screw extrusion-cooking impact physicochemical and nutrition-related properties of wheat bran

2020 ◽  
Vol 66 ◽  
pp. 102520
Author(s):  
Chiara Roye ◽  
Hélène Chanvrier ◽  
Muriel Henrion ◽  
Karlien De Roeck ◽  
Yamina De Bondt ◽  
...  
Keyword(s):  
Wheat Bran ◽  
Extrusion Cooking ◽  
Twin Screw Extrusion ◽  
Double Pass ◽  
Single Pass ◽  
Screw Extrusion ◽  
Twin Screw

scholarly journals 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

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.

Modelling and Comparison of Wheat Flour Extrusion Cooking Behaviours in Two Different Twin-Screw Extrusion Systems

2018 ◽  
Vol 11 (7) ◽  
pp. 1381-1392 ◽  
Author(s):  
Shifeng Ma ◽  
Hao Wang ◽  
Hongyuan Cheng ◽  
Junguo Li ◽  
Min Xue ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Extrusion Cooking ◽  
Twin Screw Extrusion ◽  
Screw Extrusion ◽  
Twin Screw

scholarly journals Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative Study

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 472
Author(s):  
Chiara Roye ◽  
Muriel Henrion ◽  
Hélène Chanvrier ◽  
Chrystel Loret ◽  
Roberto King ◽  
...  
Keyword(s):  
Moisture Content ◽  
Wheat Bran ◽  
Mechanical Energy ◽  
Pilot Scale ◽  
Industrial Scale ◽  
Extrusion Cooking ◽  
Double Pass ◽  
Single Pass ◽  
Product Temperature ◽  
Acid Extrusion

Extrusion-cooking can be used to change the techno–functional and nutrition-related properties of wheat bran. In this study, pilot-scale (BC21) and industrial-scale (BC45) twin-screw extrusion-cooking using different types of extrusion (single-pass, double-pass and acid extrusion-cooking) and process parameters (temperature, moisture) were compared for their impact on wheat bran. When applying the same process settings, the higher strong water-binding capacity, extract viscosity and extractability displayed by bran extruded using the industrial set-up reflected a more considerable wheat bran structure degradation compared to pilot-scale extrusion-cooking. This was attributed to the overall higher specific mechanical energy (SME), pressure and product temperature that were reached inside the industrial extruder. When changing the type of extrusion-cooking from single-pass to double-pass and acid extrusion-cooking, wheat bran physicochemical characteristics evolved in the same direction, irrespective of extruder scale. The differences in bran characteristics were, however, smaller on industrial-scale. Results show that the differentiating power of the latter can be increased by decreasing the moisture content and increasing product temperature, beyond what is possible in the pilot-scale extruder. This was confirmed by using a BC72 industrial-scale extruder at low moisture content. In conclusion, the extruder scale mainly determines the SME that can be reached and determines the potential to modify wheat bran.

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