OPTIMIZATION OF EXTRUSION PROCESS FOR PRODUCTION OF TEXTURIZED FLAXSEED DEFATTED MEAL BY RESPONSE SURFACE METHODOLOGY

Thermoplastic polymers like ethylene-octene copolymer (EOC) may be grafted with silanes via reactive extrusion to enable subsequent crosslinking for advanced biomaterials manufacture. However, this reactive extrusion process is difficult to control and it is still challenging to reproducibly arrive at well-defined products. Moreover, high grafting degrees require a considerable excess of grafting reagent. A large proportion of the silane passes through the process without reacting and needs to be removed at great expense by subsequent purification. This results in unnecessarily high consumption of chemicals and a rather resource-inefficient process. It is thus desired to be able to define desired grafting degrees with optimum grafting efficiency by means of suitable process control. In this study, the continuous grafting of vinyltrimethoxysilane (VTMS) on ethylene-octene copolymer (EOC) via reactive extrusion was investigated. Successful grafting was verified and quantified by 1H-NMR spectroscopy. The effects of five process parameters and their synergistic interactions on grafting degree and grafting efficiency were determined using a face-centered experimental design (FCD). Response surface methodology (RSM) was applied to derive a causal process model and define process windows yielding arbitrary grafting degrees between <2 and >5% at a minimum waste of grafting agent. It was found that the reactive extrusion process was strongly influenced by several second-order interaction effects making this process difficult to control. Grafting efficiencies between 75 and 80% can be realized as long as grafting degrees <2% are admitted.

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Obtaining Ready-to-Eat Blue Corn Expanded Snacks with Anthocyanins Using an Extrusion Process and Response Surface Methodology

Molecules ◽

10.3390/molecules191221066 ◽

2014 ◽

Vol 19 (12) ◽

pp. 21066-21084 ◽

Cited By ~ 8

Author(s):

Anayansi Escalante-Aburto ◽

Benjamín Ramírez-Wong ◽

Patricia Torres-Chávez ◽

Jaime López-Cervantes ◽

Juan Figueroa-Cárdenas ◽

...

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Extrusion Process ◽

Blue Corn

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Response Surface Methodology for Studying the Effects of Feed Moisture and Ingredient Variations on the Chemical Composition and Appearance of Extruded Sorghum-Groundnut-Cowpea Blends

International Journal of Food Engineering ◽

10.2202/1556-3758.2025 ◽

2010 ◽

Vol 6 (6) ◽

Cited By ~ 12

Author(s):

Emmanuel K. Asare ◽

Samuel Sefa-Dedeh ◽

Emmanuel Ohene Afoakwa ◽

Esther Sakyi-Dawson ◽

Agnes S Budu

Keyword(s):

Response Surface Methodology ◽

Chemical Composition ◽

Response Surface ◽

Nutritive Value ◽

Extrusion Process ◽

Crude Fibre ◽

A Value ◽

Single Screw Extruder ◽

Feed Moisture ◽

Calcium Iron

Studies were conducted to evaluate the effects of feed moisture and ingredient variations on the chemical composition and appearance of extruded sorghum-groundnut-cowpea blends using response surface methodology. Central composite rotatable design for k = 3 was used to study the combined effect of feed moisture (12 to 44 percent), groundnut concentration (zero to 10 percent) and cowpea level (zero to 20 percent) on the chemical composition and appearance of extruded ready-to-eat sorghum-legume blends in a single screw extruder. Product moisture, crude protein, crude fat, ash (minerals), crude fibre, carbohydrate and colour (L, a and b-values) were determined on the products using standard analytical methods. The results showed that irrespective of the feed moisture level, the extrusion process could reduce the product moisture to levels between six to 10 percent and low enough to extend the shelf life of the derived products. Increasing additions of cowpea and groundnut resulted in significant increases in protein, fat and ash (minerals - calcium, iron, and phosphorus) contents of the sorghum-legume extrudates. Increasing addition of cowpea decreased the redness of the sorghum extrudates, while no changes were noted with groundnut additions. Contrary, increasing groundnut addition generally increased the yellowness at all cowpea concentrations, while only minimal changes were noted with cowpea additions. The lightness of the sorghum extrudates decreased with increasing cowpea and groundnut concentrations, and this was more pronounced at higher cowpea concentrations and with increasing groundnut levels. The level of feed moisture showed no effect. Models developed for the indices gave R2-values ranging from 67.04 percent (for a-value) to 87.83 percent (for fat content), with insignificant lack of fits indicating the adequacy of the model in explaining the data. The optimal conditions likely to produce ready-to-eat puffed snack with enhanced nutritive value and appearance from sorghum-groundnut-cowpea blend extrudates was at low feed moisture (10 to 14 percent), cowpea level (18 to 20 percent) and groundnut level (six to eight percent).

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Optimization of extrusion process varibles for preparation of vitamin C enriched ready–to–eat product from maize–rice– aonla using response surface methodology

INTERNATIONAL JOURNAL OF PROCESSING AND POST HARVEST TECHNOLOGY ◽

10.15740/has/ijppht/6.1/26-35 ◽

2015 ◽

Vol 6 (1) ◽

pp. 26-35 ◽

Cited By ~ 1

Author(s):

G.S. CHIKKANNA ◽

D.V.K. SAMUEL ◽

S.K. JHA

Keyword(s):

Response Surface Methodology ◽

Vitamin C ◽

Response Surface ◽

Extrusion Process

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Extrusion Process Parameters Optimization for the Aluminum Profile Extrusion of an Upper Beam on the Train Based on Response Surface Methodology

MANUFACTURING TECHNOLOGY ◽

10.21062/ujep/x.2016/a/1213-2489/mt/16/3/551 ◽

2016 ◽

Vol 16 (3) ◽

pp. 551-557 ◽

Cited By ~ 4

Author(s):

Shumei Lou ◽

Yongxiao Wang ◽

Shuai Lu ◽

Chunjian Su

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Process Parameters ◽

Extrusion Process ◽

Parameters Optimization ◽

Process Parameters Optimization ◽

Aluminum Profile ◽

Aluminum Profile Extrusion

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Optimisation of Rice-Kidney Beans Composite Flours Incorporated with Fermented and Unfermented Sorghum Flours for the Production of Ready-to-Eat Extruded Snacks

Asian Food Science Journal ◽

10.9734/afsj/2021/v20i430284 ◽

2021 ◽

pp. 1-21

Author(s):

Olugbenga Olufemi Awolu ◽

Adeyanmola Oluwaseyi Akintade

Keyword(s):

Response Surface Methodology ◽

Response Surface ◽

Crude Protein ◽

Extrusion Process ◽

Kidney Bean ◽

Crude Fibre ◽

Screw Speed ◽

Independent Variables ◽

Composite Flours ◽

Dependent Variables

Aims: Rice-based ready-to-eat extruded snack was developed by incorporating the rice flour with kidney bean, fermented surgum and unfermented sorghum flours with the sole aim of accessing the effect of the addition of the kidney bean and sorghum on the nutritional quality of the extruded snack developed. Methodology: Rice-dried kidney bean composite flours were supplemented with fermented and unfermented sorghum grains were optimized using optimal design model of response surface methodology; the dependent variables were the proximate and mineral compositions. The extrusion process was also optimized using central composite design of response surface methodology. The sensory evaluations of the extrudates were carried out. Results: The result of the product optimization of the composite flours gave the R-squared and adjusted R-squared of the ash, crude fibre and crude protein to be between 0.9961 and 0.9987. R-squared and adjusted R-squared close to unity is an indicated of statistical model that is fit, and hence, show that the independent variables support the dependent variables strongly. So, we can deduce that the independent variables strongly supported the ash, crude fibre and crude protein contents. The extrusion results showed that screw speed was the most potent factor required for the extrusion process, followed by temperature. Sample 19 having independent variables of 21.7% screw speed, 80oC temperature and 105 rpm resulted in extruded snack with the highest overall sensory acceptability. Conclusion: Acceptable snacks with over 70% sensory qualities were developed. Addition of fermented sorghum flour resulted in composite flour with protein content were well above 100%.

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