Optimization of nutrient retention in whole flours extruded from cowpea biofortified grain

2021 ◽  
Vol 24 ◽  
Author(s):  
Jorge Minoru Hashimoto ◽  
Jéssica Pinheiro Mendes Sampaio ◽  
Luís José Duarte Franco ◽  
Elizabeth Harumi Nabeshima ◽  
Kaesel Jackson Damasceno e Silva
Keyword(s):  
Moisture Content ◽  
Rotation Speed ◽  
Nutrient Retention ◽  
Magnesium Content ◽  
Extrusion Process ◽  
Screw Extruder ◽  
Twin Screw ◽  
Iron And Zinc ◽  
Copper Zinc ◽  
Extruded Products

Abstract Whole flour of cowpea grains of the cultivar BRS Tumucumaque biofortified in iron and zinc were processed in a co-rotating twin-screw extruder Clextral HT 25. A central rotational composite design 23, combining temperature (from 86.4 to 153.6 °C), screw rotation speed (from 163.6 to 836.4 rpm) and moisture content (from 16.6% to 23.4%), was used to assess the effects on flour constituents. The three variables significantly affected (p < 0.05) the levels of protein and copper in the extrudates. The reactions of the extrusion process caused a decrease in the levels of proteins and an increase in the levels of copper, zinc and potassium, and these amounts were accentuated as the values of the process variables approached those of the central point region. Extreme conditions at high rotational screw speeds combined with low moisture content reduced the magnesium content, at the opposite end of the values for these two variables, the intensity of the reduction was lower. In the analysis of global desirability, it was found that the extrusion condition at 112.6 °C, 587.4 rpm and 23.4% moisture provided the highest nutrient retention. The levels of iron and zinc remained above 60 and 40 mg kg-1, respectively, in extruded products.

scholarly journals Influence of extruder screws speed and process temperature on the extrudate shape changes of the maize-spelt blends

2018 ◽  
Vol 10 ◽  
pp. 02036 ◽  
Author(s):  
Żelaziński Tomasz ◽  
Ekielski Adam ◽  
Siwek Adam ◽  
Słoma Jacek
Keyword(s):  
Rotation Speed ◽  
Elongation Factor ◽  
Extrusion Process ◽  
Screw Extruder ◽  
Related Factors ◽  
Shape Factors ◽  
Twin Screw ◽  
Compactness Factor ◽  
Extruded Products ◽  
Shape Changes

The objective of the study was examination of changes in the shape factors of extruded products, which occur as a result of different settings of the extrusion process variables. Samples analysed included products created by means of the extrusion process from a mixture of spelt flour and cornmeal, with the share of spelt at 70 to 100%. The samples were made with the use of a co-rotating twin screw extruder. Two speeds of extruder screw rotation (300 and 350 rpm) as well as two levels of temperature (120 and 140°C) were set during the investigation. The samples obtained were photographed in a light box, following which they underwent an image analysis with the use of specialist vision software. Four shape-related factors were determined: area, elongation factor, Heywood circularity factor and compactness factor. It was determined that the product shape changed significantly depending on the share of spelt flour in the mixture. Moreover, it was observed that change in the screw rotation speed within the analysed range may cause material changes in the shape of particular extrudates.

Effect of different extrusion methods on physicochemical properties and qualities of noodles based on rice flour

2021 ◽  
pp. 108201322110692
Author(s):  
Nispa Seetapan ◽  
Bootsrapa Leelawat ◽  
Nattawut Limparyoon ◽  
Rattana Yooberg
Keyword(s):  
Moisture Content ◽  
Rice Flour ◽  
Extrusion Process ◽  
Scanning Electron Micrographs ◽  
Twin Screw Extruder ◽  
Capillary Rheometer ◽  
Screw Extruder ◽  
Scanning Calorimetry ◽  
Twin Screw ◽  
Thermomechanical Processes

Rice noodles have been manufactured in the food industry using different extrusion methods, such as traditional and modern extrusions, which affect the noodle structure and qualities. Therefore, the effects of the extrusion process on qualities of rice noodles using the same blend of rice flour and crosslinked starch were evaluated. In this study, a capillary rheometer was used as an alternative approach to simulate the traditional extrusion method in which the noodles are obtained by continuously pressing the pregelatinized noodle dough through a die. For modern extrusion, a twin-screw extruder was employed to obtain the noodles in a one-step process. The optimal range of moisture content used in the formulation was studied. Upon cooking, the noodles showed a decrease in cooking time and cooking loss with increasing moisture content in the formulation. All cooked noodles showed comparable tensile strength, but those extruded by a twin-screw extruder had substantially greater elongation. Scanning electron micrographs revealed that the noodles prepared using the extruder had a denser starch matrix, while those obtained from a capillary rheometer showed the aggregation of starch fragments relevant to the existence of starch gelatinization endotherm from differential scanning calorimetry. This indicated that the extrusion process using the twin-screw extruder provided a more uniform starch transformation, i.e., more starch granule disruption and gelatinization, thus giving the noodles a more coherent structure and better extensibility after cooking. The obtained results suggested that different thermomechanical processes used in the noodle industry gave the extruded rice noodles different qualities respective to their different microstructures.

scholarly journals Effect of the Intensive Plasticizing Zone Design on the Effectiveness of Corotating Twin-Screw Extrusion

2019 ◽  
Vol 2019 ◽  
pp. 1-11 ◽  
Author(s):  
Emil Sasimowski ◽  
Łukasz Majewski
Keyword(s):  
Experimental Design ◽  
Rotational Speed ◽  
Extrusion Process ◽  
Empirical Models ◽  
Filling Ratio ◽  
Mixing Zone ◽  
Twin Screw Extrusion ◽  
Screw Extruder ◽  
Screw Extrusion ◽  
Twin Screw

The aim of this study was to investigate the effect of a new intensive plasticizing and mixing screw zone design on the effectiveness of the corotating twin-screw extrusion process for talc-filled polypropylene. The study determined the effect of the angle between the trilobe kneading elements forming the intensive plasticizing and mixing zone of the screws, the screw rotational speed, and the polypropylene/talc filling ratio on the characteristics of the extrusion process in a corotating twin-screw extruder EHP-2x20. The paper describes the experimental design and obtained results as well as the developed empirical models for selected variables of the extrusion process.

Viscoelastic, thermal, and morphological properties of nanocomposites based on modified PVA using a twin-screw melt extrusion process

2019 ◽  
Vol 33 (11) ◽  
pp. 1555-1568
Author(s):  
B Rajeswari ◽  
N Malarvizhi ◽  
Dhanasekaran Prakash ◽  
Sellamuthu N Jaisankar
Keyword(s):  
Polymer Nanocomposites ◽  
Flow Behavior ◽  
Extrusion Process ◽  
Morphological Properties ◽  
Screw Extruder ◽  
Weight Percentage ◽  
Bonding System ◽  
Increase With Increase ◽  
Twin Screw ◽  
Melting Endotherm

Melt polymer nanocomposites were prepared using polyvinyl alcohol (PVA) with the different weight percentage of calcined clays (CCs) in a twin-screw extruder at 210°C and 70 r min−1 for 8 min. Bentonite was surface functionalized with benzidine using dilute hydrochloric acid at 60°C and calcined at 600°C for 6 h. The CCs were incorporated into the PVA matrix to study their morphology and rheological properties. The melt viscosities of the composites were measured by the cone-plate rheometer, the rheogram show non-Newtonian and thixotropic flow behavior. Scanning electron microscope confirmed the degree of exfoliated nanocomposites. The polymer and functionalized nanoclay interactions were reflected in the enhancement of thermal stability and mechanical properties. The melting endotherm temperature ( T m) and glass transition temperature ( T g) of the nanocomposites tend to increase with increase in weight percentage of the calcined nanoclays. Thermal properties show that addition of calcined nanoclays would improve the thermal decomposition temperatures from 295°C to 307°C when CC content was 2 wt% in covalent or ionic bonding system.

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

2018 ◽  
Vol 22 (2) ◽  
pp. 49-57 ◽  
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.

scholarly journals Effects of the Addition of Flaxseed and Amaranth on the Physicochemical and Functional Properties of Instant-Extruded Products

Foods ◽  
2019 ◽  
Vol 8 (6) ◽  
pp. 183 ◽  
Author(s):  
Jazmin L. Tobias-Espinoza ◽  
Carlos A. Amaya-Guerra ◽  
Armando Quintero-Ramos ◽  
Esther Pérez-Carrillo ◽  
María A. Núñez-González ◽  
...  
Keyword(s):  
Functional Properties ◽  
Water Solubility ◽  
Microstructural Analysis ◽  
Fiber Content ◽  
Soluble Fiber ◽  
Screw Extruder ◽  
Twin Screw ◽  
Extruded Products ◽  
Hardness Values ◽  
Physicochemical And Functional Properties

The addition of flaxseed and amaranth on the physicochemical, functional, and microstructural changes of instant-extruded products was evaluated. Six mixtures with different proportions of amaranth (18.7–33.1%), flaxseed (6.6–9.3%), maize grits (55.6–67.3%) and minor ingredients (4.7%) were extruded in a twin-screw extruder. Insoluble and soluble fiber contents in extrudates increased as the proportions of amaranth and flaxseed increased. However, the highest flaxseed proportion had the highest soluble fiber content (1.9%). Extruded products with the highest proportion of flaxseed and amaranth resulted in the highest dietary fiber content and hardness values (5.2 N), which was correlated with the microstructural analysis where the crystallinity increased, resulting in larger, and more compact laminar structure. The extruded products with the highest maize grits proportion had the highest viscosity, expansion, and water absorption indexes, and the lowest water solubility index values. The mixtures with amaranth (18.7–22.9%), flaxseed (8.6–9.3%), and maize grits (63.8–67.3%) resulted in extruded products with acceptable physicochemical and functional properties.

Mechanical Properties of Barley Straw/HDPE Composites Produced with Extrusion Process

2021 ◽  
Vol 410 ◽  
pp. 593-598
Author(s):  
Anton M. Kuzmin ◽  
Nadir Ayrilmis ◽  
Vladimir N. Vodyakov
Keyword(s):  
Mechanical Properties ◽  
Polymer Composite ◽  
Physical And Mechanical Properties ◽  
Extrusion Process ◽  
Barley Straw ◽  
Processing Temperature ◽  
Screw Extruder ◽  
Wood Polymer ◽  
Twin Screw ◽  
Wood Polymer Composite

This paper is devoted to the study of the technological process for the production of tape from polyethylene and wood-polymer composite by extrusion. At the first stage, the wood-polymer composite granulate was obtained on a co-rotating twin-screw extruder. The tape was made on a Rheomex 19/25 PolyLab OS single-screw extruder with a barrel length L/D = 25. The processing temperature of the wood-polymer composite was in the range of 145 ... 160°C. The tensile strength and elasticity modulus in tension, water absorption per day and density were investigated for the developed wood-polymer composite and polyethylene. It has been found out that for the developed wood-polymer composite, the strength and elastic modulus along the stretch direction increase by 11% and 6%, respectively. Orientation stretching has a significant effect on the physical and mechanical properties of wood-polymer composites.

scholarly journals Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake

2017 ◽  
Vol 35 (No. 6) ◽  
pp. 507-516 ◽  
Author(s):  
Jozinović Antun ◽  
Ačkar Đurđica ◽  
Jokić Stela ◽  
Babić Jurislav ◽  
Balentić Jelena Panak ◽  
...  
Keyword(s):  
Physical Properties ◽  
Colour Change ◽  
Extrusion Process ◽  
Expansion Ratio ◽  
Process Conditions ◽  
Supercritical Co2 Extraction ◽  
Screw Extruder ◽  
Single Screw Extruder ◽  
Extruded Products ◽  
Snack Products

The effects of defatted hemp cake added to corn grits (at ratios of 0, 5, and 10% DM), the moisture content of the mixtures (15, 20, and 25%) and the temperature in the extruder ejection zone (150, 165, and 180°C) on the physical properties of extruded products have been investigated. Statistical optimization of investigated extrusion conditions using the response surface methodology was performed. The hemp cake was completely defatted by means of a supercritical CO2 extraction. The extrusion was performed on a laboratory single screw extruder and regulated by the following parameters: temperature in the dosing and compression zone (120 and 150°C), screw compression ratio (4 : 1), round die (4 mm). The change of extrusion process conditions significantly affected the physical properties of produced snacks. The expansion ratio ranged between 1.38 and 3.11, bulk density between 0.14 and 0.49 g/cm3, hardness between 18.15 and 70.62 N, fracturability from 3.65 to 10.38 mm, and the total colour change between 3.25 and 24.73.

Mechanism Research on Self-Cleaning Filtration of Mixed Plastics in Remanufacture Extrusion Process

2015 ◽  
Vol 768 ◽  
pp. 45-52 ◽  
Author(s):  
Bo Wang ◽  
Yong Gang Zou ◽  
Bing Zhang
Keyword(s):  
Pressure Distribution ◽  
Fem Simulation ◽  
Extrusion Process ◽  
Screw Extruder ◽  
Direct Flow ◽  
Side Stream ◽  
Mechanism Research ◽  
Twin Screw ◽  
Self Cleaning ◽  
Recycled Plastics

In most cases, recycled plastics include lots of impurities that can not be separated in operation steps of separation and washing. Normally, these impurities should be filtrated in extrusion process with filter plate and single or twin screw extruder. In extrusion process, it is easily for impurities to block the holes of filter plate. So how to improve the performance of self-cleaning can be regarded as a very important requirement for design of filter equipment. Based on FEM simulation, this paper discusses mechanism of filter plate’s blocking, the pressure distribution and deformation of two direct flow filtrations. Specially, a side stream filtration including how to clean itself has been introduced.

Graft Polymerization of L-Lactide onto Cellulose in Ionic Liquid via Twin Screw Extruder

2013 ◽  
Vol 658 ◽  
pp. 8-12
Author(s):  
Xuan Zhong ◽  
Xian Tao Tong ◽  
Mu Huo Yu ◽  
Hai Feng Li ◽  
Huan Li ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Ionic Liquid ◽  
Ring Opening ◽  
Graft Polymerization ◽  
Reactive Extrusion ◽  
Extrusion Process ◽  
Twin Screw Extruder ◽  
Reaction Products ◽  
Screw Extruder ◽  
Twin Screw

A twin-screw extruder was used to carry out the ring opening graft polymerization of L-lactide onto cellulose through reactive extrusion process. Ionic liquid (1-butyl-3-methylimidazolium chloride) [Bmim]Cl and Sn(oct)2 were used as solvent and catalyst, respectively. FTIR, TGA and XRD were used to investigate the structure, thermal stability and crystalline behavior of the reaction products. The result showed a successful ring opening polymerization of L-lactide on cellulose. Furthermore, it showed a increased crystalline degree and thermal stability after being introduced the PLLA.

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