Modelling the effects of peanut flour, feed moisture content, and extrusion temperature on physical properties of an extruded snack product

2007 ◽  
Vol 30 (1) ◽  
pp. 37-44 ◽  
Author(s):  
WITOON PRINYAWIWATKUL ◽  
LARRY R. BEUCHAT ◽  
R. DIXON PHILLIPS ◽  
ANNA V.A. RESURRECCION
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Extrusion Temperature ◽  
Peanut Flour ◽  
Feed Moisture

Physical properties of starch-based foams as affected by extrusion temperature and moisture content

2001 ◽  
Vol 14 (1) ◽  
pp. 23-30 ◽  
Author(s):  
J.Y Cha ◽  
D.S Chung ◽  
P.A Seib ◽  
R.A Flores ◽  
M.A Hanna
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Extrusion Temperature

scholarly journals Effect of Extrusion Temperature and Feed Moisture Content on the Microstructural Properties of Rice-Flour Pellets and Their Impact on the Expanded Product

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 198
Author(s):  
Yadira Zambrano ◽  
Ingrid Contardo ◽  
María Carolina Moreno ◽  
Pedro Bouchon
Keyword(s):  
Moisture Content ◽  
Structural Changes ◽  
Initial Moisture Content ◽  
Rice Flour ◽  
Extrusion Temperature ◽  
Micro Ct ◽  
Processing Conditions ◽  
Microstructural Properties ◽  
Cooking Temperature ◽  
Feed Moisture

Extrusion can lead to an expanded product or to a slightly expanded pellet, known as a third-generation (3G) snack. In this case, expansion occurs subsequently, in an independent thermal device (e.g., oven), out of the extruded pellet. During both processes, several structural changes occur which are linked to processing conditions, including cooking temperature, screw speed, formulation, and initial moisture content. However, a clear relationship between processing variables and the structure of pellets and expanded products has not yet been identified. Accordingly, this work aimed to study the effect of extrusion temperature (110, 135, and 150 °C) and moisture content (27, 29, and 31%) in rice-flour pellets and their microwave expansion, through a microstructural approach using micro-CT. The results showed that the lowest moisture content (27%) and the highest extrusion temperature (150 °C) led to the highest pellet volume and the highest wall thickness, which in turn led to the highest expansion after microwave heating (50 s, 800 W). Interestingly, no significant differences were observed when analyzing the ratio between the volume of the expanded products and the volume of the pellet (~2.4) when using the different processing conditions.

PENAMBAHAN ENZIM CAIRAN RUMEN LIMBAH RUMAH POTONG HEWAN PADA PAKAN BERBASIS WHEAT POLLARD DENGAN PROSES PENGOLAHAN PADA KOMPOSISI KIMIA PAKAN

2018 ◽  
Vol 6 (1) ◽  
Author(s):  
Dadik Pantaya., dkk
Keyword(s):  
Moisture Content ◽  
Research Data ◽  
Steam Temperature ◽  
Randomized Design ◽  
Durability Index ◽  
Feed Moisture ◽  
Completely Randomized Design ◽  
Enzyme Supplementation ◽  
Range Test ◽  
Basal Ration

The present study was conducted to clarify the effect of addition of enzymes from rumen liquor on performance broiler of pelleting feed with basal ration of wheat pollard with addition of enzymes and processing broiler diets. Ruminal enzymes were extracted from Australian Commercial Cross (ACC) cattles. Application of enzyme on wheat pollard. Enzyme was reacted with wheatpollard and mixed with another feedstuff before steam pelleting process. The combination nine experimental diets were used as follows three levels enzyme supplementation (0, 620 and 1.240 U/kg) and three levels steam temperature at (60, 80 and 100 oC) Feed particles size, hardness, PDI (Pellet Durability Index), moisture content, protein, GE and hemicellulosa were evaluated parameter devided into nine treatmens were used in this research. Data from Completely Randomized Design factorial 3 x 3 were analyzed with Anova, if differences were continued by Duncan’s new multiple range test. Enzyme supplementation decreased feed hardness and PDI. There were interaction beetwen enzyme and temperature for feed moisture content. Hemicellulosa was significantly reduced by steam temperature at 80 and 100 oC and enzyme supplementation 1.240 U/kgKey Words: enzyme liquor rumen, wheat pollard, steam pelleting, feed Chemical composition

Measuring the Thermo-Technical Parameters of Autoclaved Aerated Concrete

2016 ◽  
Vol 824 ◽  
pp. 100-107 ◽  
Author(s):  
Alena Struhárová
Keyword(s):  
Thermal Conductivity ◽  
Moisture Content ◽  
Physical Properties ◽  
Bulk Density ◽  
Capillary Absorption ◽  
Measuring Device ◽  
Technical Parameters ◽  
Autoclaved Aerated Concrete ◽  
Aerated Concrete ◽  
Technical Properties

Bulk density and moisture content are factors that significantly affect the physical properties of autoclaved aerated concrete (AAC) including thermal conductivity and other thermo-technical characteristics. This article shows the results of measurements of compressive strength, capillary absorption, water absorption and porosity of AAC (ash on fluidized fly ash) at different bulk density and also the results of thermal conductivity of AAC at different bulk density and variable moisture content of the material. The thermo-technical properties were measured using the Isomet 2104, a portable measuring device. Acquired results demonstrate dependence of physical properties including thermal conductivity of AAC on bulk density and moisture content. The reliability and accuracy of the method of measuring was also shown.

Feasibility of utilizing sweet potato solids in extrusion cooking / Extrusión de pulpa de batata

1997 ◽  
Vol 3 (3) ◽  
pp. 171-174 ◽  
Author(s):  
H.M. Khalil ◽  
B.R. Henry
Keyword(s):  
Moisture Content ◽  
Sweet Potato ◽  
Sugar Content ◽  
Expansion Ratio ◽  
Fractional Factorial ◽  
Snack Food ◽  
Screw Speed ◽  
High Sugar Content ◽  
Feed Moisture ◽  
Best Parameter

A fractional factorial design of four variables at two levels each was employed to assess the feasi bility and best parameter for extruding sweet potato solids (SPS) using a single screw extruder. It was determined that a high expansion ratio is a desired quality factor for this type of snack food, due to its contribution to textural perception. Preliminary trials on extrusion of sweet potato solids as the sole component in the feed resulted in brittle, dense, and burnt extrudate. The high sugar content (65% total sugar) of the sweet potato solids was cited as the cause of these attrib utes, consequently it was necessary to incorporate wheat flour into the feed to provide a starch matrix for expansion and to reduce sugar concentration. The controlled parameters were screw speed, barrel temperature, feed moisture content, and SPS level in the feed. Among all possible combinations of controlled parameters, the highest expansion ratio was obtained at a screw speed of 220 rpm, temperature profile of 110, 105, 115 and 105 °C, 13% feed moisture content, 50% sweet potato solids, and 0.5% leavening agent.

scholarly journals Pengaruh Penambahan Abu Arang Tempurung Kelapa Pada Tanah Lempung Terhadap Hasil Uji Kompaksi

2021 ◽  
Vol 3 (2) ◽  
pp. 276-285
Author(s):  
Brigita Suzanna ◽  
Irwan Lie Keng Wong ◽  
Monika Datu Mirring Palinggi
Keyword(s):  
Specific Gravity ◽  
Moisture Content ◽  
Physical Properties ◽  
Clay Soil ◽  
Test Method ◽  
Coconut Shell ◽  
Dry Density ◽  
Coconut Shell Ash ◽  
American Society ◽  
Index Value

The purpose of this research is to determine the physical properties of clay soil and to analyze the effect of adding coconut shell charcoal ash to the clay soil. The soil samples used in this study came from Tanralili District, Maros Regency, two sample points were taken and the variations in the levels of addition of coconut shell charcoal ash is 0%, 4%, 6%, 8%, 10%. The test method used refers to ASTM (American Society for Testing Materials). The tests carried out were testing the physical properties of the soil in the form of moisture content, specific gravity, Atterberg boundaries, filter analysis, and hydrometer analysis, then a compaction test was carried out to determine the maximum soil density. The results of the test obtained a moisture content value of 28.811%, a specific gravity of 2.58 g / cm3 so that it is classified as organic clay. As well as the plasticity index value of 9.926% with moderate plasticity from the 7% -17% interval. Then from the test results of soil compaction testing with the addition of coconut shell ash, the dry density (gdry) equal to 0.862, 0.886, 0.914, 0.943, 0.962, this means that the soil sample experienced an increase in dry density (gdry) of 11.60%. From the research results it can be concluded that the addition of coconut shell charcoal ash can increase the value of soil dry density so that it can be used to increase the value of the carrying capacity of clay soil.

scholarly journals Physical properties of sessile oak (quercus petraea l) used by the wood industry in Kosovo

2020 ◽  
Vol 2 (7) ◽  
pp. 278-285
Author(s):  
Rrahim Sejdiu ◽  
Florit Hoxha ◽  
Bujar Jashari ◽  
Lulzim Idrizi
Keyword(s):  
Specific Gravity ◽  
Moisture Content ◽  
Physical Properties ◽  
Radial Direction ◽  
Tangential Direction ◽  
Quercus Petraea ◽  
Sessile Oak ◽  
Content Ratio ◽  
Wet Condition ◽  
Shrinkage Coefficient

The paper shows some physical properties of sessile oak obtained in Kosovo regions. In the study are shown: wood shrinkage, specific gravity, shrinkage coefficient for 1% change of moisture content, ratio of shrinkage in tangential and radial direction etc. The amount of volumetric shrinkage of sessile oak is 15.95%, heartwood part has an average shrinkage 15.41% in The shrinkage of sapwood part is 17.56%. Specific gravity at: wet condition: (1.013gr/cm3); 12% (0.853gr/cm3) and 0% (0.826gr/cm3) of moisture content. Specific gravity of heartwood at: wet condition (1.05gr/cm3); 12% (0.88gr/cm3); 0% (0.85gr/cm3). The specific gravity of sapwood at: wet condition (0.91gr/cm3); 12% (0.77gr/cm3); 0% (0.748gr/cm3). The ratio of average shrinkage between tangential and radial cutting direction is 1.71%. This ratio was significantly higher in sapwood than heartwood. Coefficient of shrinkage (changing 1% of moisture content) in the radial direction is 0.00196, and 0.00323 in tangential direction.  

scholarly journals Characteristics of Oil Used in Frying Peanuts, Cassava And Mackarel Tuna

2021 ◽  
Vol 2 (01) ◽  
pp. 50-62
Author(s):  
Aprialis Aprialis ◽  
Anwar Kasim ◽  
Rini Rini
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Moisture Content ◽  
Physical Properties ◽  
Fatty Acid Profile ◽  
Frying Oil ◽  
Chemical Components ◽  
Used Frying Oil ◽  
Cooking Oil ◽  
Used Cooking Oil

The characteristics of used frying oil that are carried out repeatedly using high temperatures and with various types of frying materials will produce new types of oil characteristics, either the appearance and disappearance of certain types of chemical components or changes in the physical properties of frying oil. This study aims to determine the characteristics of cooking oil used in frying peanuts which have high fat content, high carbohydrate content of cassava and mackarel tuna which have high protein content. Samples of used oil were obtained from the use of pure oil from palm oil and then the 3 different types of material were fried with 10 frying repetitions. The used frying oil was then visually observed and analyzed for the number of peroxides, free fatty acids, and moisture content, color test, amount of oil lost and its fatty acid profile. In addition, the amount of oil lost due to frying was observed. The results of the observation of physical properties showed that the smell of oil became rancid, the taste of the oil became bitter and the color turned black. The results of chemical analysis showed that the highest peroxide number was 50 meq / kg, the highest ALB was 4.35%, and the highest moisture content was 3.21% , the oil color changed to brown to black, the highest amount of oil lost due to frying was cassava frying oil. namely 58.4% , . The fatty acid profile of used frying oil has been obtained and there is a decrease in the percentage, the appearance of stearic acid and the loss of heptadecanoic fatty acids in the used cooking oil for peanuts, cassava and mackarel tuna.

scholarly journals Processing of Wild Sunflower with Different Moisture Contents into Solid Bio Fuel

2021 ◽  
pp. 1-9
Author(s):  
Fabie T. Dummapi ◽  
Jacqueline I. Liniasan ◽  
Marvin T. Valentin ◽  
Milagros B. Onalan ◽  
Leonardo D. Dumalhin ◽  
...  
Keyword(s):  
Thermal Properties ◽  
Moisture Content ◽  
Physical Properties ◽  
Ignition Time ◽  
Volume Density ◽  
Ash Content ◽  
Burning Time ◽  
Wild Sunflower ◽  
Average Mass ◽  
Moisture Contents

Wild sunflower with moisture contents of 16%, 12% and 8% was densified without the addition of binding agent. The physical properties of the formed briquettes such as mass, dimensions, volume, density and shattering resistance were evaluated. Thermal properties like ignition time, burning time, ash content, and thermal fuel efficiency by means of boiling test were also evaluated. Wild Sunflower stems were gathered and shredded using locally fabricated biomass shredder available at the Research Office of Benguet State University, and were processed into the desired size and moisture contents. Right after the briquetting operation, the physical properties of the briquette were measured and then stored in a zip bag for 24 hours. After the storage, same measurement was conducted. Results show that the influence of moisture contents on the average mass, dimension, shattering resistance, volume and density was statistically insignificant. The wild sunflower with moisture content of 16% had the highest shattering resistance of 88.85%. Furthermore, the influence of moisture content on the thermal properties like ignition time, burning time and ash content are statistically insignificant. Among the moisture contents, the fastest ignition time of 43.75 sec with longest burning time was recorded under 12%. Ash content was also lowest at 12%.

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