Protein quality of whole wheat as affected by drum-drying and single-screw extrusion

1992 ◽  
Vol 40 (10) ◽  
pp. 1943-1947 ◽  
Author(s):  
Jane M. Arrage ◽  
William E. Barbeau ◽  
Janet M. Johnson
Keyword(s):  
Protein Quality ◽  
Single Screw ◽  
Single Screw Extrusion ◽  
Whole Wheat ◽  
Drum Drying ◽  
Screw Extrusion

scholarly journals Possibilities for obtaining pellets by single-screw extrusion of biomass from black pine (Pinus nigra Arn.)

2021 ◽  
Vol 327 ◽  
pp. 02010
Author(s):  
Apostol Simitchiev ◽  
Bozidar Bozadzhiev ◽  
Lazar Lazarov ◽  
Stanko Stankov ◽  
Hafize Fidan ◽  
...  
Keyword(s):  
Bulk Density ◽  
Wheat Bran ◽  
Specific Energy Consumption ◽  
Pinus Nigra ◽  
Pine Needles ◽  
Black Pine ◽  
Single Screw ◽  
Single Screw Extrusion ◽  
Screw Extrusion

The aim of the present study was to investigate the possibilities for obtaining pellets by single-screw extrusion of black pine (Pinus nigra Arn.) biomass. Two fractions of black pine needles – 1) with dp ≥ 500 μm and bulk density ρn = 0.243 g/cm3 and 2) black pine twigs with d ≥ 500 μm and ρn = 0.297 g/cm3, were obtained. Wheat bran with dp ≥ 500 μm and bulk density ρn = 0.258 g/cm3 in a ratio of 1:1 was added to the obtained fractions. The experiments showed that getting pellets by single-screw extrusion of biomass from twigs and needles of black pine was possible when mixing them in a 1:1 ratio with wheat bran. The addition of wheat bran improved the smoothness and homogeneity of the produced pellets and increased their density. High-density pellets with a low sectional expansion index were produced during extrusion. The productivity of extruding mixtures of black pine twigs with wheat bran was 30% higher than that made from a mix of black pine needles and wheat bran. The pellets obtained after mixing biomass from black pine and wheat bran had over 13% higher density than those produced entirely from wheat bran. The presence of black pine biomass increased the quality of the final product while at the same time having a positive effect on both productivity and specific energy consumption.

scholarly journals Substitution of rice flour with rice protein improved quality of gluten-free rice spaghetti processed using single screw extrusion

LWT ◽  
2022 ◽  
Vol 153 ◽  
pp. 112512
Author(s):  
Pakkawat Detchewa ◽  
Patcharee Prasajak ◽  
Chanthima Phungamngoen ◽  
Wichien Sriwichai ◽  
Onanong Naivikul ◽  
...  
Keyword(s):  
Rice Flour ◽  
Gluten Free ◽  
Rice Protein ◽  
Single Screw ◽  
Single Screw Extrusion ◽  
Screw Extrusion

On-Line Measurement of Rheological Properties of LDPE, HDPE and LDPE/MICA Systems in Single-Screw Extrusion

2014 ◽  
Vol 941-944 ◽  
pp. 1788-1791
Author(s):  
Hong He ◽  
Jian Guo Zhou
Keyword(s):  
Rheological Properties ◽  
Extrusion Process ◽  
Multiphase System ◽  
Single Screw ◽  
Single Screw Extrusion ◽  
Single Screw Extruder ◽  
Line Measurement ◽  
Screw Extrusion ◽  
On Line

The quality of extrudate is closely related to its rheological properties during extrusion. Therefore, on-line measurement of rheological properties of polymer is important in extrusion process. In the present work, comparisons between the on-line viscosities of LDPE in single screw extruder and that in lab under the same condition were made by using online rheometer. Effects of set temperature of on-line rheometer, screw configuration and different positions, as well as weight proportions of filler, size of MICA particles of LDPE/MICA multiphase system on the melt viscosity in single screw extrusion are discussed.

Computer Flow Simulation of Moffatt Eddies in Single Screw Extrusion

2018 ◽  
Vol 33 (5) ◽  
pp. 662-668 ◽  
Author(s):  
N. D. Polychronopoulos ◽  
J. Vlachopoulos
Keyword(s):  
Flow Simulation ◽  
Single Screw ◽  
Single Screw Extrusion ◽  
Screw Extrusion

Single screw extrusion of apple pomace-enriched blends: Extrudate characteristics and determination of optimum processing conditions

2018 ◽  
Vol 24 (5) ◽  
pp. 447-462 ◽  
Author(s):  
Poonam Singha ◽  
Kasiviswanathan Muthukumarappan
Keyword(s):  
Moisture Content ◽  
Apple Pomace ◽  
Soy Flour ◽  
Total Phenolic ◽  
Screw Speed ◽  
Single Screw ◽  
Single Screw Extrusion ◽  
Screw Extrusion ◽  
Feed Moisture ◽  
Die Temperature

Response surface methodology was used to investigate the single screw extrusion of apple pomace–defatted soy flour–corn grits blends and the product properties. Five different blends at a level of 0–20% w/w apple pomace were extrusion cooked with varied barrel and die temperature (100–140℃), screw speed (100–200 rpm), and feed moisture content (14–20% wet basis). Increasing apple pomace content in the blends significantly ( P < 0.05) increased the bulk density, the total phenolic content, and the antioxidant activity of the extrudates. The expansion ratio increased with pomace inclusion level of 5% but decreased significantly ( P < 0.05) at higher levels of pomace inclusion (10–20%). Moisture content had quadratic influence on water absorption and solubility indices. Optimal extrusion cooking conditions most likely to produce apple pomace-enriched extruded snack products were at 140℃ barrel and die temperature, 20% feed moisture content, and 200 rpm screw speed. The results indicated active interaction between apple pomace and starch during expansion process.

The Incumbent Resin Effect for Single-Screw Extrusion of PE Resins

2016 ◽  
Vol 72 (5) ◽  
pp. 28-31
Author(s):  
Mark A. Spalding ◽  
Qian Gou ◽  
Xiaofei Sun ◽  
Qing Shi
Keyword(s):  
Single Screw ◽  
Single Screw Extrusion ◽  
Screw Extrusion
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