scholarly journals Technological properties of precooked flour containing coffee powder and rice by thermoplastic extrusion

2013 ◽  
Vol 33 (1) ◽  
pp. 7-13 ◽  
Author(s):  
Reginaldo Ferreira da Silva ◽  
Rosemary Gualberto Fonseca Alvarenga Pereira ◽  
José Luis Ramirez Ascheri ◽  
Diego Palmiro Ramirez Ascheri
Keyword(s):  
Water Solubility ◽  
Extrusion Process ◽  
Human Consumption ◽  
Technological Properties ◽  
Screw Extruder ◽  
The Third ◽  
Single Screw ◽  
Single Screw Extruder ◽  
Production And Consumption ◽  
Coffee Powder

Although Brazil is a country of tradition in both the production and consumption of coffee, the most of the coffee is consumed as a beverage, which reduces greatly the competitiveness on international market, for reducing the chances of supplying the product under other forms of consumption. Owing to that, the aim of this study was developing a precooked mixed flour containing coffee powder and rice for use in coffee flavored products. Mixtures of rice and coffee in the proportions of 900:100, 850:150 and 800:200 g, respectively, were processed in a single screw extruder (Brabender DS-20, Duisburg, German) and the effect of the extrusion process on the variables moisture content (16%, 18% and 20%) and temperature in the third extruding zone (140 °C, 160 °C and 180 °C) was studied. The results for expansion index ranged from 2.91 to 11.11 mm in diameter; the water absorption index from 4.59 to 6.33 g gel/g sample and the water solubility index varied from 4.05% to 8.57%. These results showed that, despite coffee powder influenced the variables studied, the expanded product after milling resulted in a extruded mixture with good absorption and water solubility indices, which favors the use of the precooked mixed flour for human consumption.

scholarly journals Conversion of Industrial Food Wastes Cranberry Pomace into Foods Blending with Rice Flour Using Single-screw Extrusion Process

2022 ◽  
Vol 5 (1) ◽  
pp. 44
Author(s):  
Pranabendu Mitra ◽  
Sagar Khanvilkar ◽  
Sai Kumar Samudrala ◽  
Kaushal Sunil Shroff
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Water Solubility ◽  
Value Added ◽  
Rice Flour ◽  
Extrusion Process ◽  
Expansion Ratio ◽  
Screw Extruder ◽  
Single Screw ◽  
Single Screw Extruder

The main objective of this study was to convert the cranberry pomace into value-added extruded cereals/snacks blending with rice flour using a single screw extruder based on the physicochemical properties of extrudates because utilization of the byproduct cranberry pomace would be necessary for the growth of cranberry juice processing industries and the extruded snacks/cereals with higher fiber and antioxidant and less carbohydrate would be required to fulfill the consumers’ demand. The six different formulations by blending 0, 5, 10, 15, 20 and 25% cranberry pomace with 100, 95, 90, 85, 80 and 75% of rice flour, respectively, were extruded using a single screw extruder. The temperature (150℃), screw speed (270 rpm), feed rate (20 Kg/hr) and feed moisture content (35%) were constant during extrusion. The physicochemical properties of the extrudates were characterized to determine the desirable formulations. The results indicated that radial expansion ratio (1.11-1.67), the solid density (0.71-0.76 g/mL), piece density (0.20-0.63 g/mL), porosity (14.49-72.38%), hardness (23-157.73 N), crispness (4.17-13.5), moisture content (3.22-4.39%), water activity (0.14-0.36) and the water solubility (7.07-30.80%) of rice flour and cranberry pomace blend extrudates were varied depending on the combinations of the rice flour and cranberry pomace. The results revealed that up to 20% cranberry pomace could be added with 75-80% rice flour to develop high fiber and antioxidant with less carbohydrate cereal/snack products. The utilization of cranberry pomace combining with rice flour through extrusion process can provide a unique opportunity to generate healthier snacks and cereals that have higher fiber and antioxidant and low carbohydrate.

scholarly journals Characteristics of nanoclay reinforced starch biocomposites through the extrusion process

2018 ◽  
Vol 204 ◽  
pp. 00008
Author(s):  
Heru Suryanto ◽  
Alfian Widi Rahmawan ◽  
Solichin ◽  
Sahana Rizki Tata ◽  
Uun Yanuhar
Keyword(s):  
Tensile Strength ◽  
Functional Group ◽  
Extrusion Process ◽  
Cassava Starch ◽  
Diffraction Peak ◽  
Screw Extruder ◽  
Materials Engineering ◽  
Single Screw ◽  
Single Screw Extruder ◽  
Composite Properties

The development of materials engineering has led to many significant discoveries one of which is biocomposite with its diverse applications. The addition of reinforcing materials in biopolymers improves the composite properties. This study aimed at investigating the effect of adding nanoclay on the tensile strength, morphology, functional group, and structure of extruded biocomposites with cassava starch matrix. This experimental research involved different concentrations of nanoclay i.e. 0%, 2.5%, 5%, 7.5%. The extrusion process was performed using a single screw extruder at 120°C. The samples were characterized by tensile testing, XRD, and SEM. The biocomposite reinforced with 5% nanoclay had the highest tensile strength of 10.8 MPa. The highest diffraction peak at 2θ of 19.4° appeared in the sample added with 5% nanoclay. The addition of excessive amounts of nanoclay can hinder the formation of exfoliated structures.

The Effect of Screw Speed on Extrusion Quality of the Single-Screw Extruder

2014 ◽  
Vol 941-944 ◽  
pp. 1715-1719
Author(s):  
Yuan Lou Gao ◽  
Xin Wang ◽  
Li Zhou
Keyword(s):  
Extrusion Process ◽  
Screw Extruder ◽  
Screw Speed ◽  
Element Analysis ◽  
Outlet Pressure ◽  
Single Screw ◽  
Single Screw Extruder ◽  
Multi Phase Flow ◽  
Multi Phase

This paper adopts the method of multi-phase flow to simulate the extrusion process of single-screw extruder based on different screw speed by using the finite element analysis software, and get the conclusion that the screw speed has a significant effect on the extrusion quality and outlet pressure of the single-screw extruder. With the increase of the screw speed, the extrusion quality of the single-screw extruder gets worse and the outlet pressure of the single-screw extruder increases.

scholarly journals Cassava and turmeric flour blends as new raw materials to extruded snacks

2014 ◽  
Vol 38 (1) ◽  
pp. 68-75 ◽  
Author(s):  
Alessandra Mussato Spinello ◽  
Magali Leonel ◽  
Martha Maria Mischan ◽  
Ezequiel Lopes do Carmo
Keyword(s):  
Water Solubility ◽  
Raw Materials ◽  
Low Cost ◽  
Extrusion Process ◽  
Intermediate Water ◽  
Screw Extruder ◽  
Food Ingredients ◽  
Single Screw Extruder ◽  
Flour Blends ◽  
Central Composite

Short cooking time and ability to blend varieties of food ingredients have made extrusion cooking a medium for low-cost and nutritionally improved food products. The effect of moisture, extrusion temperature and amount of turmeric flour mixed with cassava flour on physical characteristic of puffed snacks was evaluated in this work. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Results showed effect of extrusion parameters on dependents variables. High expansion, low browning, low water solubility index, intermediate water absorption index and high crispness desirable characteristics to puffed snacks are obtained in conditions of 12% moisture, 5% turmeric flour, 105º C of temperature and 250 rpm of screw speed. These paper point to the potential still unexplored of the use of flours of cassava and turmeric as raw materials in the development of extruded puffed snacks.

scholarly journals Nutritional, physical and sensory properties of extruded products from high-amylose corn grits

2017 ◽  
pp. 846
Author(s):  
Linsan Liu ◽  
Silu Li ◽  
Yuyue Zhong ◽  
Yibo Li ◽  
Jianzhou Qu ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Water Solubility ◽  
Absorption Index ◽  
Sensory Properties ◽  
Radial Expansion ◽  
Screw Extruder ◽  
Single Screw ◽  
Single Screw Extruder ◽  
Extruded Products ◽  
High Amylose

To investigate the applicability of high-amylose corn grits (HACG) to the process for extruded products, a single screw extruder was used to produce extrudates under feed rate of 220 g/min, barrel temperature of 120°C, and screw rotational speed of 150 rpm. The nutritional, physical and sensory properties were investigated in the HACG extrudate and normal corn grits (NCG) extrudate acting as control. The results indicated that the HACG extrudate had higher (P≤ 0.05) protein (7.07%), fiber (5.41%), lipid (1.48%), ash (0.76%), resistant starch (2.89%), zein (4.65%), calcium (22.34 mg/kg), magnesium (718.63 mg/kg), iron (19.47 mg/kg), zinc (22.73 mg/kg) contents and 16 of 17 types of amino acids compared to the NCG extrudate. In regards to physical properties, the bulk density (BD), radial expansion index (REI) and water solubility index (WSI) values of the HACG extrudate, which were 57.94 mg/ml, 45.47 and 43.25, respectively, were significantly lower (P≤ 0.05) than those of the NCG extrudate. However, the HACG extrudate had a higher special length (SL), indicating a higher axial expansion, water absorption index (WAI), frangibility and cohesiveness (7.34 cm/g, 3.69, 68.79 and 0.32, respectively), and a more sponge-like structure. A sensory analysis indicated that the HACG extrudate had higher values for frangibility, cohesiveness, chewiness and overall taste with a lower coarseness and adhesiveness (to teeth).

scholarly journals Influence of the parameters of the extrusion process on the properties of PLA composites with the addition of graphite

2021 ◽  
Vol 1199 (1) ◽  
pp. 012057
Author(s):  
K Fiedurek ◽  
P Szroeder ◽  
M Macko ◽  
A Raszkowska-Kaczor ◽  
N Puszczykowska
Keyword(s):  
Power Consumption ◽  
Cone Calorimeter ◽  
Extrusion Process ◽  
Screw Extruder ◽  
Single Screw ◽  
Grain Sizes ◽  
Single Screw Extrusion ◽  
Single Screw Extruder ◽  
Screw Extrusion ◽  
Screw Diameter

Abstract The main purpose of the work is to determine the influence of the screw diameter on the parameters of the single screw extrusion process, such as power consumption, torque, throughput, the actual temperature of the melt on the extruder die, as well as phase s with the use of a laboratory single-screw extruder.. The research was carried out with the use of various plasticizing systems. Two types of graphite: pre-expanded and normal grade with different grain sizes were used in the research. Flammability tests of the obtained composites were carried out using cone calorimeter.

scholarly journals The Effects of Antioxidants Content on Mechanical Properties and Water Absorption Behaviour of Biocomposites Prepared by Single Screw Extrusion Process

2014 ◽  
Vol 2014 ◽  
pp. 1-6 ◽  
Author(s):  
Mohd Hafizuddin Ab Ghani ◽  
Mohd Nazry Salleh ◽  
Ruey Shan Chen ◽  
Sahrim Ahmad ◽  
Mohd Rashid Yusof Hamid ◽  
...  
Keyword(s):  
Rice Husk ◽  
Extrusion Process ◽  
Modulus Of Rupture ◽  
Screw Extruder ◽  
Single Screw ◽  
Single Screw Extrusion ◽  
Single Screw Extruder ◽  
Flexural Testing ◽  
Hybrid Fillers ◽  
Screw Extrusion

The performance of hybrid fillers between rice husk and sawdust filled recycled high density polyethylene (rHDPE) with the presence of antioxidants (IRGANOX 1010 and IRGAFOS 169, with the ratio of 1 : 1) was investigated. The biocomposites with 30 wt% of matrix and around 70 wt% of hybrid fillers (rice husk and sawdust) and different antioxidants’ contents (0 to 0.7 wt%) were prepared with single screw extruder. Increasing the amount of antioxidants in biocomposites reduced the modulus of elasticity and modulus of rupture on flexural testing. The addition of antioxidants increased the tensile and impact strength of biocomposites. From the study, samples with 0.5 wt% of antioxidants produce the most reasonable strength and elasticity of biocomposites. Furthermore, the effect of antioxidants content on water uptake was minimal. This might be caused by the enhanced interfacial bonding between the polymer matrix and hybrid fillers, as shown from the morphology by using scanning electron microscopy (SEM).

scholarly journals Numerical Simulation of Polymer Solutions in a Single-Screw Extruder

2019 ◽  
Vol 9 (24) ◽  
pp. 5423
Author(s):  
Aidar Kadyirov ◽  
Rustem Gataullin ◽  
Julia Karaeva
Keyword(s):  
Polymer Solutions ◽  
Three Dimensional ◽  
Extrusion Process ◽  
Working Fluid ◽  
Screw Extruder ◽  
Single Screw ◽  
Single Screw Extruder ◽  
Single Screw Extruders ◽  
Speed Rotation ◽  
Screw Extruders

Single-screw extruders are the most common equipment used for polymer extrusion. The study of the hydrodynamics of a polymer melts flow in the extruder channel is the basis for modeling and understanding the extrusion process. In general form, the extruder includes a straight section with a screw installed in it. In this study, the three-dimensional mathematical modeling of the polymer solutions flow in the metering zone of a single-screw extruder is performed. The influences of the screw geometry (L/D2 = 1…3) on the flow structure and the pressure drop are analyzed under a speed rotation up to 60 rpm. Aqueous solutions of 0.5% polyacrylamide (0.5% PAA) and 1.5% sodium salt of carboxymethyl cellulose (1.5% CMC) are considered as the working fluid.

The Impact of Different Screw Edge Width on Extrusion Quality of the Single-Screw Extruder

2014 ◽  
Vol 926-930 ◽  
pp. 833-837
Author(s):  
Yuan Lou Gao ◽  
Xin Wang ◽  
Li Zhou
Keyword(s):  
Extrusion Process ◽  
Phase Flow ◽  
Screw Extruder ◽  
Single Screw ◽  
Single Screw Extruder ◽  
Multi Phase Flow ◽  
Multi Phase ◽  
The Impact ◽  
Screw Extruders

The screw edge width is usually selected based on experience when designing screw extruders, and it is difficult to get the best extrusion quality. The extrusion process of screw extruder is a process of multi-phase flow, which includes gas, liquid and solid. Making it simplified to single-phase flow process can cause relatively large error. This paper adopts the method of multi-phase flow to simulate the extrusion process of single-screw extruder based on different screw edge width by using the finite element analysis software, and get the conclusion that increasing the screw edge width appropriately under the condition that the production efficiency is acceptable is helpful to improve the extrusion quality of single-screw extruders.

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