Effect of DDGS, Moisture Content, and Screw Speed on Physical Properties of Extrudates in Single-Screw Extrusion

2008 ◽  
Vol 85 (2) ◽  
pp. 132-139 ◽  
Author(s):  
Nehru Chevanan ◽  
Kurt A. Rosentrater ◽  
Kasiviswanathan Muthukumarappan
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Screw Speed ◽  
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.

scholarly journals Physical and Microstructure Properties of Oyster Mushroom-Soy Protein Meat Analog via Single-Screw Extrusion

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1023
Author(s):  
Mazween Mohamad Mazlan ◽  
Rosnita A. Talib ◽  
Nyuk Ling Chin ◽  
Radhiah Shukri ◽  
Farah Saleena Taip ◽  
...  
Keyword(s):  
Soy Protein ◽  
Expansion Ratio ◽  
Oyster Mushroom ◽  
Low Grade ◽  
Screw Speed ◽  
Single Screw ◽  
Single Screw Extrusion ◽  
Screw Extrusion ◽  
Meat Analog ◽  
Content Range

Single-screw extrusion of a fibrous-structured meat analog from soy proteins added with low-grade oyster mushroom was successful. Satisfactory extrudates were obtained at a barrel temperature of 140 °C, screw speed range of 100–160 rpm, and oyster mushroom addition at 0%, 7.5%, and 15% via factorial experiments. Single-screw extrusion equipped with a slit die successfully produced expanded oyster mushroom-soy protein extrudates. However, the increase in the oyster mushroom content significantly decreased (p ≤ 0.05) the expansion ratio of the extrudate from 1.26 to 0.98. This result indicated that adding more oyster mushroom restrained the expansion ratio. The extrudates had a medium density range (max of 1393.70 ± 6.30 kg/m3). By adding oyster mushroom, the extrudates attained a higher moisture content (range = 34.77% to 37.93%) compared with the extrudates containing the protein mixture only (range = 26.99% to 32.33%). The increase in screw speed and oyster mushroom significantly increased (p ≤ 0.05) the water absorption index. The increase in the texturization index was significantly influenced (p ≤ 0.05) by oyster mushroom addition rather than the screw speed. A defined fibrous structure supported the high texturization index and small shape of air cells observed in the extrudates.

scholarly journals Analysis of process parameters related to the single-screw extrusion of recycled polypropylene blends by using design of experiments

2016 ◽  
Vol 33 (2) ◽  
pp. 168-190 ◽  
Author(s):  
Tingrui Fu ◽  
Barry Haworth ◽  
Leno Mascia
Keyword(s):  
Design Of Experiments ◽  
Response Surface ◽  
Component Concentration ◽  
Statistical Design Of Experiments ◽  
Screw Speed ◽  
Single Screw ◽  
Single Screw Extrusion ◽  
Low Viscosity ◽  
Recycled Polypropylene ◽  
Screw Extrusion

The process dynamics of single-screw extrusion on mixtures of polypropylene (PP) and recycled PP were studied using a statistical, design of experiments (DoE) approach. For a conventional screw design, the barrel temperature, screw speed and two vastly different melt viscosity polypropylene mixtures were selected as the independent factors, whilst melt pressure, mass output, screw torque and temperature rise at the die due to shear heating were the dependent responses. A central composite design (CCD) in the framework of response surface methodology (RSM) was constructed, and an analysis of variance (ANOVA) was carried out to determine the significance of the response surface models. The resulting statistical and response surface predictions have demonstrated that the low viscosity component concentration in the blend is a dominating factor on melt pressure and screw torque, apart from the expected effect of screw speed on output. Viscous heating is affected only by screw speed and recycled polypropylene concentration. Furthermore, the predictions have identified a wider process operating window with increased low-viscosity component concentration. The data confirm that statistical tools make quantitative predictions for the effects of experimental process variables, in accordance with the expected qualitative trends towards process optimisation, providing scope towards its application in scaled-up industrial processes.

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