Optimization of Twin-Screw Extrusion Process to Produce Okara-Maize Snack Foods Using Response Surface Methodology

2011 ◽  
Vol 7 (2) ◽  
Author(s):  
Cong Shi ◽  
Li-jun Wang ◽  
Min Wu ◽  
Benu Adhikari ◽  
Li-te Li
Keyword(s):  
Response Surface Methodology ◽  
Moisture Content ◽  
Response Surface ◽  
Extrusion Temperature ◽  
Regression Equations ◽  
Screw Speed ◽  
Feed Composition ◽  
Snack Foods ◽  
Overall Acceptability ◽  
Twin Screw

Okara-maize flour blends were extruded in a co-rotating twin-screw extruder in order to assess their suitability as snack foods. Response surface methodology (RSM) using a central composite design was used to evaluate the effects of process variables (extrusion temperature (120-180°C), screw speed (100-180 rpm) and feed composition (20-40 percent ww) and moisture content (14-22 percent ww)). Multiple regression equations were developed to describe the effects of each variable on product responses. The product characteristics such as bulk density, expansion index, appearance (colour, porosity), flavor (aroma, grittiness and off-odor), texture (hardness, crispness and brittleness) and overall acceptability were determined through experiments and sensory analyses. Through superimposed RSM contour map, it was found that the feed composition with 30 percent okara content, 14.5-19.3 percent moisture content and the extrusion temperature 120.0-171.2°C and screw speed of 140 rpm, respectively to be the optimum extrusion conditions. The sensory tests showed that the products extruded at the optimized condition had the best appearance, taste, texture and overall acceptability. These results show that the okara-maize blends can be extruded into acceptable snack foods.

scholarly journals Optimization of Drying Process for Squid-Laver Snack by a Combined Method of Fuzzy Synthetic and Response Surface Methodology

2017 ◽  
Vol 2017 ◽  
pp. 1-10 ◽  
Author(s):  
Chang-Cheng Zhao ◽  
Gui-Hun Jiang ◽  
Jong-Bang Eun
Keyword(s):  
Response Surface Methodology ◽  
Moisture Content ◽  
Response Surface ◽  
Water Activity ◽  
Shear Force ◽  
Process Conditions ◽  
Drying Process ◽  
Drying Temperature ◽  
Overall Acceptability ◽  
Drying Conditions

The aim of this study was to investigate the effects of drying temperature (50–70°C) and drying time (3–5 h) on the physical properties and quality of squid-laver snack (SLS) using response surface methodology combined with a synthetic evaluation method to optimize the drying process conditions. Moisture content, water activity, color (L⁎, a⁎, b⁎), shear force, and overall acceptability were evaluated as responses. Increased drying times and higher temperatures significantly reduced the moisture content and water activity of SLS from 9.07% to 4.76% and 0.136 to 0.056, respectively (p<0.05). There was no significant difference in the L⁎ and a⁎ values under different drying conditions. The quadratic effect of temperature and time was observed for the b⁎ value and overall acceptability of SLS. For shear force, a quadratic and interaction term for drying temperature and time on shear force was observed. In conclusion, the recommended optimal hot air-drying conditions for SLS are temperature and time of 70°C and 3 h, respectively.

Response Surface Methodology for Optimizing Twin‐Screw Prepared Cistanche deserticola ‐Potato Composite Rice

2021 ◽  
pp. 1900330
Author(s):  
Qi Zhang ◽  
Liang Zhang ◽  
Xiang Li ◽  
Zhuangzhuang He ◽  
Shanfeng Chen ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Cistanche Deserticola ◽  
Twin Screw

scholarly journals Pelletization of Sunflower Seed Husks: Evaluating and Optimizing Energy Consumption and Physical Properties by Response Surface Methodology (RSM)

Processes ◽  
2019 ◽  
Vol 7 (9) ◽  
pp. 591 ◽  
Author(s):  
Xuyang Cui ◽  
Junhong Yang ◽  
Xinyu Shi ◽  
Wanning Lei ◽  
Tao Huang ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Energy Consumption ◽  
Moisture Content ◽  
Physical Properties ◽  
Response Surface ◽  
Sunflower Seed ◽  
Biomass Energy ◽  
Raw Material ◽  
The Novel ◽  
Seed Husk

Pelletization is a significant approach for the efficient utilization of biomass energy. Sunflower seed husk is a common solid waste in the process of oil production. The novelty of this study was to determine the parameters during production of a novel pellet made from sunflower seed husk. The energy consumption (W) and physical properties (bulk density (BD) and mechanical durability (DU)) of the novel pellet were evaluated and optimized at the laboratory by using a pelletizer and response surface methodology (RSM) under a controlled moisture content (4%–14%), compression pressure (100–200 MPa), and die temperature (70–170 °C). The results show that the variables of temperature, pressure, and moisture content of raw material are positively correlated with BD and DU. Increasing the temperature and moisture content of raw materials can effectively reduce W, while increasing the pressure has an adverse effect on W. The optimum conditions of temperature (150 °C), pressure (180 MPa), and moisture content (12%) led to a BD of 1117.44 kg/m3, DU of 98.8%, and W of 25.3 kJ/kg in the lab. Overall, although the nitrogen content was slightly high, the novel manufactured pellets had excellent performance based on ISO 17225 (International Organization for Standardization of 17225, Geneva, Switzerland, 2016). Thus, sunflower seed husk could be considered as a potential feedstock for biomass pelletization.

scholarly journals Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology

2019 ◽  
Vol 2019 ◽  
pp. 1-13
Author(s):  
Sana M’hir ◽  
Kais Rtibi ◽  
Asma Mejri ◽  
Manel Ziadi ◽  
Hajer Aloui ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Process Conditions ◽  
Whey Permeate ◽  
Overall Acceptability ◽  
Date Syrup ◽  
Kefir Grains

The aim of this study was to develop a novel kefir beverage using date syrup, whey permeate, and whey. The levels of the kefir grain inoculum (2–5% w/v), fruit syrup (10–50% w/v), and whey permeate (0–5% w/v) on pH, total phenolic content, antioxidant activity, lactic acid bacteria and yeast counts, and overall acceptability were investigated using central composite design. The use of response surface methodology allowed us to obtain a formulation with acceptable organoleptic properties and high antioxidant activities. The obtained beverages had total phenolic content, % DPPH scavenging activity, and overall acceptability ranging from 24 to 74 mg GAE/mL, from 74.80 to 91.37 mg GAE/mL, and from 3.50 to 6 mg GAE/mL (based on a 1 to 9 preference scale), respectively. Date syrup of 36.76% (w/v), whey permeates of 2.99%, and kefir grains inoculum size of 2.08% were the optimized process conditions achieved.

Development of compressed meat based bar using response surface methodology

2017 ◽  
Vol 2 (2) ◽  
pp. 226
Author(s):  
K. Jayathilakan ◽  
Rajkumar Ahirwar ◽  
Khudsia Sultana ◽  
M. C. Pandey
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Applied Pressure ◽  
Quadratic Model ◽  
Central Composite Rotatable Design ◽  
Protein Percentage ◽  
Overall Acceptability ◽  
Protein Levels ◽  
Hedonic Scale ◽  
Central Composite

<p>Studies were carried out to optimize the percentage of ingredients for the development of ready to eat mutton bar. Central composite rotatable design of response surface methodology (RSM) was used for designing the experimental combinations. Matrix for compression was designed by selecting factors like mutton powder, binders and applied pressure. Protein percentage, hardness and over all acceptability (OAA) were taken as responses. OAA and hardness showed highly significant and fitted with quadratic model whereas other response i.e. protein levels found to be significant and fitted with linear model. From the design of experiments 45g/100g of mutton powder with 5g/100g binders having an applied pressure of 142 kg/cm<sup>2</sup> yielded a bar having a protein percentage of 35g/100g with a hardness of 20.9 N with an overall acceptability score of 8.6 ±0.2 on a 9 point hedonic scale. The product gives energy of 393 kcal per 100 g.</p>

The Experimental Research about the Influence of High Moisture Extrusion on Texture of Product

2011 ◽  
Vol 188 ◽  
pp. 246-249 ◽  
Author(s):  
P.L. Sun ◽  
Z.L. Sun ◽  
F.G. Jia ◽  
Y. Sun ◽  
Y. Cao
Keyword(s):  
Moisture Content ◽  
Soybean Protein ◽  
Protein Isolate ◽  
Extrusion Temperature ◽  
High Moisture ◽  
Screw Speed ◽  
Soybean Protein Isolate ◽  
System Parameters ◽  
Extrusion Technology ◽  
High Moisture Extrusion

The high-emulation meat with 60% ~ 80% moisture content made use of high humidity extrusion technology. The effect of extrusion system parameters (extrusion temperature, screw rpm , moisture content and soybean protein isolate content) on product texture was studied. Results showed that: protein isolate content had the largest impact on elastic and hardness of the product. And screw speed mainly affected the chew of product. With the increasing of protein isolate content, hardness and elastic decreased and flexibility increased first and then decreased. Hardness and chewiness of product decreased with the increasing of moisture content. With the increasing of extrusion temperature, hardness decreased, flexibility increased first and then decreased, and chewiness decreased. Elastic increased and chewiness decreased with the increasing of screw speed.

A Thermomechanical Preprocessing for Pectin Isolation from Orange Peel with Optimisation by Response Surface Methodology

2008 ◽  
Vol 4 (1) ◽  
Author(s):  
Sid-Ahmed Rezzoug ◽  
Zoulikha Maache-Rezzoug ◽  
Frédéric Sannier ◽  
Karim Allaf
Keyword(s):  
Response Surface Methodology ◽  
Moisture Content ◽  
Response Surface ◽  
Processing Time ◽  
Initial Moisture Content ◽  
Control Sample ◽  
Orange Peel ◽  
Response Surfaces ◽  
Acid Extraction ◽  
Pre Treatment

The instantaneous controlled pressure drop process (or D.I.C process: ``Détente Instantanée Contrôlée") was used as a pre-treatment prior to pectin acid extraction from orange peel. This process involves subjecting the orange peel for a short time to steam pressure varying from 100 to 700 kPa, followed by an instantaneous decompression to vacuum at 5 kPa. Effects of processing pressure, moisture content of peels before the thermomechanical treatment and processing time were examined with response surface methodology. The optimal conditions were determined and the response surfaces were plotted from the mathematical models. The Fisher test and p-value indicated that both processing pressure and moisture content of peels before the pre-treatment had a highly significant effect on the pectin yield. The quadratic effect of processing pressure as well as the interaction effects of the initial moisture content and processing time also had a significant effect on the response. Moreover, the kinetics of pectin extraction showed that after few minutes of hydrolysis, the yields of pectin were systematically higher than that of the control sample and this is important from industrial point of view because the hydrolysis of pectin is generally performed in 10-15 minutes.

Experimental Study on Optimizing the Effect of Drilling Parameters on Roundness Error of Holes of Aluminum 7075 Using Response Surface Methodology

2012 ◽  
Vol 184-185 ◽  
pp. 981-987
Author(s):  
Setayesh Hakak Zargar ◽  
Vahid Tahmasbi ◽  
K. Besharati ◽  
Mohammad Farzami
Keyword(s):  
Experimental Study ◽  
Response Surface Methodology ◽  
Response Surface ◽  
Surface Quality ◽  
Cutting Speed ◽  
Drilling Process ◽  
Regression Equations ◽  
Roundness Error ◽  
Drill Diameter ◽  
Aluminum 7075

In the present work, an experimental study has been made to optimize the drilling process parameters. Response surface methodology based on central composite design (CCD) has been used to study and analyze the experiments. Twist drill diameter, cutting speed and feed of drilling were chosen as variables to study the process performance for the responses of the hole surface quality (Ra) and the roundness error on aluminum 7075. Experiments were performed on a newly designed experimental setup developed in the laboratory. The results identified the most important parameters to maximize the hole surface quality and minimize roundness error. Finally, regression equations were obtained to predict the responses for different values of variables.

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