Energy Consumption and Process Efficiency as Affected by Extrusion-Cooking Conditions and Recipe Formulation During the Production of Gluten-Free Rice-Legumes Products

Abstract The objective of the study was to determine the effect of extrusioncooking conditions (moisture content and screw speed) and recipe formulation on process efficiency and energy consumption during the extrusion-cooking of gluten-free rice-legumes products, shaped for spaghetti-type pasta. Process efficiency (Q) was determined through measurement of the pasta weight and energy consumption was determined using specific mechanical energy consumption (SME). According to the obtained results, screw speed had a great significant impact on Q and SME values which increased as screw speed increased. Moisture content of raw materials had also a significant effect on Q and SME mainly at low screw speed applied. The process efficiency increased with the increase of raw materials moisture content while reverse observations were noted for the energy consumption. On the contrary, variations of recipe formulations did not affect the measured parameters.

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Process Efficiency and Energy Consumption During the Extrusion of Potato and Multigrain Formulations

Agricultural Engineering ◽

10.1515/agriceng-2018-0015 ◽

2018 ◽

Vol 22 (2) ◽

pp. 49-57 ◽

Cited By ~ 2

Author(s):

Arkadiusz Matysiak ◽

Agnieszka Wójtowicz ◽

Tomasz Oniszczuk

Keyword(s):

Energy Consumption ◽

Moisture Content ◽

Energy Demand ◽

Rotation Speed ◽

Raw Materials ◽

Mechanical Energy ◽

Extrusion Process ◽

Raw Material ◽

Process Efficiency ◽

Specific Mechanical Energy

AbstractThe aim of the research was to determine the effect of extrusion conditions (various moisture content of raw materials and screw rotation speed), as well as the effect of recipe composition on the process efficiency and the energy consumption during treatment of potato and multigrain products. The efficiency of the extrusion process (Q) was determined by the mass of the product obtained at a given time for all prepared raw material mixtures and the process parameters used, while the specific mechanical energy demand was determined using the SME index. The obtained results allow to conclude that the level of raw materials moisture content had a greater impact on the efficiency and energy consumption of the extrusion process than the variable screw speed during the treatment. The efficiency of the process increased with the increasing moisture of the tested compositions, while a decrease in the requirements of SME was observed. The use of differentiated raw material compositions also influenced the Q and SME values determined during the tests.

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Energy Consumption during Produciton of Corn Extrudates in Relation to the Process Parameters

Agricultural Engineering ◽

10.1515/agriceng-2016-0034 ◽

2016 ◽

Vol 20 (2) ◽

pp. 125-131 ◽

Cited By ~ 1

Author(s):

Magdalena Kręcisz

Keyword(s):

Energy Consumption ◽

Mechanical Energy ◽

Raw Material ◽

Process Efficiency ◽

Extrusion Cooking ◽

Screw Speed ◽

Process Measurement ◽

Cooking Process ◽

Specific Mechanical Energy ◽

The Impact

AbstractThe objective of the paper was to determine the impact of the rotational screw speed and the level of moisture of raw material on the efficiency and energy consumption of the extrusion-cooking process. Measurement of the extrusion-cooking process efficiency (Q) was carried out through determination of the extrudates mass and energy consumption was determined with the use of a specific mechanical energy (SME). Based on the research results it was found out that the factor which significantly decides on the measured values was a rotational screw speed. Along with the increase of this parameter the energy consumption and extrusion-cooking process efficiency increased during processing of corn grits. Extrusion-cooking process efficiency depended also on the level of moisture of raw material. At lower moisture of raw material the efficiency decreased along with the increase of the screw speed and above 18% of the moisture level it increased. Reverse relation was reported during testing the energy consumption of the extrusion-cooking process.

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The Production Efficiency and Specific Energy Consumption During Processing of Corn Extrudates with Fresh Vegetables Addition

Agricultural Engineering ◽

10.1515/agriceng-2019-0012 ◽

2019 ◽

Vol 23 (2) ◽

pp. 15-23 ◽

Cited By ~ 1

Author(s):

Katarzyna Lisiecka ◽

Agnieszka Wójtowicz

Keyword(s):

Energy Consumption ◽

Specific Energy ◽

Production Efficiency ◽

Mechanical Energy ◽

Specific Energy Consumption ◽

Extrusion Cooking ◽

Screw Speed ◽

Fresh Vegetables ◽

Specific Mechanical Energy ◽

Fresh Pulp

AbstractThe aim of the work was to determine the influence of screw speed and variable amounts of fresh vegetable additives on selected aspects of extrusion-cooking of corn-vegetable blends. Corn grit as a basic component was supplemented with a fresh pulp of beetroot, carrot, leek and onion in amounts of 2.5-10% in the recipe. The extrusion-cooking was carried out using a single-screw extruder in the temperature range 120-145°C and extrudates were formed into directly expanded snacks. Two indicators were measured: the production efficiency (Q) and the specific mechanical energy (SME) consumption. As a result of the findings it was noted that the rotational speed of the extruder’s screw showed a greater impact on both production efficiency and SME as compared to the variable amounts of applied additives. A tendency to increased efficiency and specific mechanical energy consumption was observed along with the increase of screw speed during processing. The highest production efficiency was observed if fresh leek and onion were used as additives and the highest extrusion speed screw was applied. The largest specific energy consumption was noted during the extrusion-cooking of blends containing fresh carrot and onion addition at high screw speed.

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Physicochemical Properties of Quinoa Extrudates

Food Science and Technology International ◽

10.1177/1082013203009002006 ◽

2003 ◽

Vol 9 (2) ◽

pp. 101-114 ◽

Cited By ~ 72

Author(s):

H. Doğan ◽

M. V. Karwe

Keyword(s):

Moisture Content ◽

Physicochemical Properties ◽

Water Solubility ◽

Mechanical Energy ◽

Effect Of Temperature ◽

Screw Speed ◽

Maximum Expansion ◽

Specific Mechanical Energy ◽

Feed Moisture ◽

High Degree

Response surface methodology (RSM) was used to analyse the effect of temperature, screw speed, and feed moisture content on physicochemical properties of quinoa extrudates. A three-level, three-variable, Box-Behnken design of experiments was used. The experiments were run at 16-24% feed moisture content, 130-170°C temperature, and 250-500 rpm screw speed with a fixed feed rate of 300 g/min. Second order polynomials were used to model the extruder response and extrudate properties as a function of process variables. Responses were most affected by changes in feed moisture content and temperature, and to a lesser extent by screw speed. Calculated specific mechanical energy (SME) values ranged between 170-402 kJ/kg which were lower than those observed for other cereals, most likely due to high (7.2%) fat content of quinoa. High levels of feed moisture alone, and in combination with high temperature, resulted in poor expansion. The best product, characterised by maximum expansion, minimum density, high degree of gelatinization and low water solubility index, was obtained at 16% feed moisture content, 130°C die temperature, and 375 rpm screw speed, which corresponds to high SME input. It was demonstrated that the pseudo-cereal quinoa can be used to make novel, healthy, extruded, snack-type food products.

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Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking

Foods ◽

10.3390/foods10102397 ◽

2021 ◽

Vol 10 (10) ◽

pp. 2397

Author(s):

Izalin Zahari ◽

Ferawati Ferawati ◽

Jeanette K. Purhagen ◽

Marilyn Rayner ◽

Cecilia Ahlström ◽

...

Keyword(s):

Moisture Content ◽

Mechanical Energy ◽

Processing Parameters ◽

High Moisture ◽

Screw Speed ◽

Rapeseed Protein ◽

Twin Screw ◽

Food Applications ◽

Specific Mechanical Energy ◽

High Moisture Extrusion

Rapeseed protein is not currently utilized for food applications, although it has excellent physicochemical, functional, and nutritional properties similar to soy protein. Thus, the goal of this study was to create new plant-based extrudates for application as high-moisture meat analogs from a 50:50 blend of rapeseed protein concentrate (RPC) and yellow pea isolate (YPI) using high-moisture-extrusion (HME) cooking with a twin-screw extruder to gain a better understanding of the properties of the protein powders and resulting extrudates. The effects of extrusion processing parameters such as moisture content (60%, 63%, 65%, 70%), screw speed (500, 700, and 900 rpm), and a barrel temperature profile of 40–80–130–150 °C on the extrudates’ characteristics were studied. When compared to the effect of varying screw speeds, targeted moisture content had a larger impact on textural characteristics. The extrudates had a greater hardness at the same moisture content when the screw speed was reduced. The specific mechanical energy (SME) increased as the screw speed increased, while increased moisture content resulted in a small reduction in SME. The lightness (L*) of most samples was found to increase as the target moisture content increased from 60% to 70%. The RPC:YPI blend was equivalent to proteins produced from other sources and comparable to the FAO/WHO standard requirements.

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Gluten-Free Rice Instant Pasta: Effect of Extrusion-Cooking Parameters on Selected Quality Attributes and Microstructure

Processes ◽

10.3390/pr9040693 ◽

2021 ◽

Vol 9 (4) ◽

pp. 693

Author(s):

Abdallah Bouasla ◽

Agnieszka Wójtowicz

Keyword(s):

Water Absorption ◽

Mechanical Energy ◽

Rice Flour ◽

Quality Attributes ◽

Cooking Time ◽

Cooking Loss ◽

Extrusion Cooking ◽

Gluten Free ◽

Screw Speed ◽

Feed Moisture

In the present study, we applied extrusion-cooking to polished rice flour so as to prepare gluten-free pasta. The aim of the work was to investigate the effect of feed moisture (28, 30 and 32%) and screw speed (60, 80 and 100 rpm) on selected rice pasta quality attributes (water absorption, cooking loss, firmness, stickiness and microstructure) and extrusion response (specific mechanical energy). Our results showed that feed moisture significantly affected all tested quality attributes of the rice pasta, while screw speed exhibited a significant effect on all quality attributes except cooking time and stickiness. Moreover, raising the feed moisture increased the cooking time, water absorption, cooking loss, hardness and stickiness, but decreased the firmness at high screw speed. In addition, increasing the screw speed enhanced the cooking loss and hardness, but diminished the water absorption and firmness of pasta with low feed moisture. Rice pasta prepared with 30% moisture content and at 80 rpm showed adequate quality, as confirmed by a firm texture and low cooking loss and stickiness. Microstructure analysis showed a compact and dense internal structure of the dry pasta, and the surface was smooth and even when at least 30% moisture was applied at 80 rpm screw speed during processing.

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Rice-Buckwheat Gluten-Free Pasta: Effect of Processing Parameters on Quality Characteristics and Optimization of Extrusion-Cooking Process

Foods ◽

10.3390/foods8100496 ◽

2019 ◽

Vol 8 (10) ◽

pp. 496 ◽

Cited By ~ 4

Author(s):

Abdallah Bouasla ◽

Agnieszka Wójtowicz

Keyword(s):

Moisture Content ◽

Raw Materials ◽

Textural Properties ◽

Processing Parameters ◽

Cooking Loss ◽

Gluten Free ◽

Screw Speed ◽

Speed Increase ◽

Single Screw Extrusion ◽

Cooking Process

A new type of gluten-free pasta has been developed based on a rice-buckwheat mixture. The aim of the study was to investigate the effect of process parameters of moisture content (30, 33, and 36%), barrel temperature (80, 100, and 120 °C), and screw speed (60, 80, and 100 rpm) on cooking and textural properties of rice-buckwheat pasta produced by a single-screw extrusion-cooker. The process uses response surface methodology based on a Box-Behnken experimental design. Results showed that with regard to this rice-buckwheat pasta, raising moisture content of the raw materials increased cooking loss and stickiness, but decreased firmness, while increasing barrel temperature reduced cooking loss and stickiness, but increased hardness and firmness. Screw speed increase also affected positively hardness and firmness of the obtained products. Thus, optimal conditions (moisture content 30%, barrel temperature 120 °C, and screw speed 80 rpm) were established to produce good quality rice-buckwheat pasta. At this optimum, the pasta showed a compact and homogeneous inside microstructure. Furthermore, the pasta products exhibited low cooking loss (less than 6%), good hardness and firmness, with low stickiness and acceptable scores for all sensory attributes and for overall quality.

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Effects of soy flour types and extrusion-cooking conditions on physicochemical, microstructural and sensory characteristics of puffed rice snack base

International Journal of Food Engineering ◽

10.1515/ijfe-2019-0157 ◽

2021 ◽

Vol 0 (0) ◽

Author(s):

Ok-Ja Choi ◽

Chang-Cheng Zhao ◽

Kashif Ameer ◽

Jong-Bang Eun

Keyword(s):

Moisture Content ◽

Physicochemical Properties ◽

Water Solubility ◽

Breaking Strength ◽

Soy Flour ◽

Extrusion Cooking ◽

Screw Speed ◽

Feed Moisture ◽

Puffed Rice ◽

Cooking Conditions

Abstract The physicochemical properties of puffed rice snack base (PRSB) prepared via extrusion cooking under various feed moisture contents and screw speeds were investigated. The moisture content, screw speed, and soy flour type significantly (p < 0.05) affected the physicochemical properties of PRSB viz; size, density, porosity, color, breaking strength, crystallinity, water absorption index (WAI) and water solubility index (WSI). While, a slight effect on pasting properties was observed between PRSB added with defatted and full-fat soy flour, respectively. Soy flour lipids significantly (p < 0.05) influenced extrusion cooking conditions especially at high screw speed and feed moisture content. The result revealed that extrusion cooking with addition of full-fatty soy flour can be exploited as a viable method to produce PRS with a high expansion ratio and low breaking strength at recommended extrusion conditions of feed moisture content of 19 % and screw speed of 300 rpm.

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Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran

Foods ◽

10.3390/foods9060738 ◽

2020 ◽

Vol 9 (6) ◽

pp. 738 ◽

Cited By ~ 3

Author(s):

Chiara Roye ◽

Muriel Henrion ◽

Hélène Chanvrier ◽

Karlien De Roeck ◽

Yamina De Bondt ◽

...

Keyword(s):

Moisture Content ◽

Wheat Bran ◽

Mechanical Energy ◽

Physicochemical Characteristics ◽

Extrusion Cooking ◽

Fatty Acid Production ◽

Phytate Degradation ◽

Structure Degradation ◽

Twin Screw ◽

Specific Mechanical Energy

The potential of extrusion-cooking to change the physicochemical characteristics of wheat bran, increase its nutritional value and decrease its recalcitrance towards fermentation was investigated in this study. The conditions in a twin-screw extruder were varied by changing screw configuration, moisture content and barrel temperature. The former was not previously investigated in studies on bran extrusion. Extrusion-cooking resulted in an increased water-holding capacity and extract viscosity of bran, suggesting shear-induced structure degradation and structure loosening due to steam explosion at the extruder outlet. Modelling showed that the extent of these modifications mainly correlates with the amount of specific mechanical energy (SME) input, which increases with an increasing number of work sections in the screw configuration and a decreasing moisture content and barrel temperature. Extrusion led to solubilisation of arabinoxylan and ferulic acid. Moreover, it led to starch melting and phytate degradation. Upon fermentation of the most modified sample using a human faecal inoculum, small numeric pH decreases and short-chain fatty acid production increases were observed compared to the control bran, while protein fermentation was decreased. Overall, extrusion-cooking can improve the nutrition-related properties of wheat bran, making it an interesting technique for the modification of bran before further use or consumption as an extruded end product.

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