scholarly journals Effect of Extrusion Temperature and Feed Moisture Content on the Microstructural Properties of Rice-Flour Pellets and Their Impact on the Expanded Product

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 198
Author(s):  
Yadira Zambrano ◽  
Ingrid Contardo ◽  
María Carolina Moreno ◽  
Pedro Bouchon
Keyword(s):  
Moisture Content ◽  
Structural Changes ◽  
Initial Moisture Content ◽  
Rice Flour ◽  
Extrusion Temperature ◽  
Micro Ct ◽  
Processing Conditions ◽  
Microstructural Properties ◽  
Cooking Temperature ◽  
Feed Moisture

Extrusion can lead to an expanded product or to a slightly expanded pellet, known as a third-generation (3G) snack. In this case, expansion occurs subsequently, in an independent thermal device (e.g., oven), out of the extruded pellet. During both processes, several structural changes occur which are linked to processing conditions, including cooking temperature, screw speed, formulation, and initial moisture content. However, a clear relationship between processing variables and the structure of pellets and expanded products has not yet been identified. Accordingly, this work aimed to study the effect of extrusion temperature (110, 135, and 150 °C) and moisture content (27, 29, and 31%) in rice-flour pellets and their microwave expansion, through a microstructural approach using micro-CT. The results showed that the lowest moisture content (27%) and the highest extrusion temperature (150 °C) led to the highest pellet volume and the highest wall thickness, which in turn led to the highest expansion after microwave heating (50 s, 800 W). Interestingly, no significant differences were observed when analyzing the ratio between the volume of the expanded products and the volume of the pellet (~2.4) when using the different processing conditions.

scholarly journals Laboratory study of small-strain behavior of a compacted silty sand

2013 ◽  
Vol 50 (2) ◽  
pp. 179-188 ◽  
Author(s):  
Ana Heitor ◽  
Buddhima Indraratna ◽  
Cholachat Rujikiatkamjorn
Keyword(s):  
Moisture Content ◽  
Structural Changes ◽  
Initial Moisture Content ◽  
Small Strain ◽  
Matric Suction ◽  
Point Of View ◽  
Silty Sand ◽  
Degree Of Saturation ◽  
Compacted Soil ◽  
Strain Behavior

Small-strain behavior is a key indicator for assessing the performance of compacted fills. Compaction conditions, i.e., initial moisture content and applied energy, govern compaction effectiveness and thus, the structure and matric suction of compacted soil. This paper presents an experimental study of the small-strain behavior of compacted silty sand prepared with different compaction conditions. Specimens with varying initial moisture contents and compaction energies were tested with bender elements to determine the small-strain shear modulus (G0), while the post-compaction matric suction was measured using the filter paper method and tensiometer. The experimental data suggest a pronounced relationship between G0 and the degree of saturation (Sr) of the as-compacted soil specimens. X-ray computed tomography (CT) scans were performed to examine structural changes of selected specimens upon compaction. The laboratory results are also examined in light of common end-product specifications, which show that it is beneficial to compact the soil slightly dry of optimum moisture content from the modulus point of view.

3-D Imaging of Deep-Fat Fried Chicken Nuggets Breading Coating Using X-Ray Micro-CT

2009 ◽  
Vol 5 (4) ◽  
Author(s):  
Akinbode A. Adedeji ◽  
Michael O. Ngadi
Keyword(s):  
Mass Transfer ◽  
Structural Properties ◽  
Structural Changes ◽  
Imaging Techniques ◽  
Micro Ct ◽  
Microstructural Properties ◽  
Chicken Nuggets ◽  
Frying Time ◽  
X Ray ◽  
Fried Foods

Food coatings are used to add value to deep-fat fried foods and to control heat and mass transfer during frying. They impart special characteristics such as crispiness and flavor to fried products while they also form a barrier to moisture and fat transfer during frying. Development of structure during frying plays an important role in defining the performance of batter/bread coatings. Food structural properties such as porosity have been associated with fat uptake in fried foods. A good understanding of the microstructural properties is necessary in order to produce high quality fried foods. X-ray micro-computed tomography (X-ray micro-CT) is a unique technique for imaging food non-invasively, requiring no or minimal sample preparation and 3-D rendition of high resolution images. The technique is capable of providing morphological details under a natural environment, which gives some advantages over the conventional imaging techniques such as microscopy. Study on chicken nuggets provided useful information relating frying conditions to structural changes in the breading-batter coating using X-ray micro-CT technique. Chicken nuggets were fried at 180°C for different frying durations after which the products were scanned using X-ray micro-CT. Images were reconstructed and analyzed, and 2-D and 3-D renditions of the coating images confirmed porosity changes with frying time. Numerical slicing of the 3-D images with image analysis software showed the degree of interconnectivity of pores, pore shape and pore count under different conditions of frying. The effect of frying time on microstructural parameters is significant. X-ray micro-CT shows great prospect in characterizing microstructural properties of foods especially coated fried products. This technique could be used in optimizing mass transfer during deep-fat frying by providing quantitative information on structural properties such as porosity, pore size distribution and pore connectivity.

Modeling and Characterization of Blended Guava Pomace and Pulse Powder Based Rice Extrudates

2012 ◽  
Vol 8 (1) ◽  
Author(s):  
Srikanth Tangirala ◽  
B. C. Sarkar ◽  
Harish Kumar Sharma ◽  
Navneet Kumar
Keyword(s):  
Moisture Content ◽  
Water Absorption ◽  
Water Solubility ◽  
Rice Flour ◽  
Absorption Index ◽  
Water Soluble ◽  
Juice Extraction ◽  
Feed Moisture ◽  
Reduced Density

The purpose of the present work was to study the effect of guava pomace and pulse powder incorporation in to rice based extrudates on physical characteristics. Guava pomace collected after juice extraction was dried and milled. It was then added with pulse powder-rice flour blend at different combinations based on Central Composite Rotatable Design (CCRD). The independent variables were moisture content (17 – 21%), temperature (115 – 135°C), screw speed (230 – 270rpm), and varying proportion of rice, pulse and guava pomace. Higher feed moisture content resulted in extrudates with a higher density, lower expansion, higher water absorption index, lower water soluble index, and higher hardness. Higher barrel temperature resulted in reduced density, increased expansion, and water solubility index. Addition of guava pomace resulted in increase in water absorption index, hardness and decreased bulk density, expansion and water solubility index. The study suggested the guava pomace may be utilized up to the level of 10% to in Ready to Eat Snacks.

Infiltration and structural changes as influenced by initial moisture content

Soil Research ◽  
1971 ◽  
Vol 9 (2) ◽  
pp. 107 ◽  
Author(s):  
N Collis-George ◽  
R Lal
Keyword(s):  
Moisture Content ◽  
Structural Changes ◽  
Initial Moisture Content ◽  
Infiltration Rate ◽  
Surface Layers ◽  
Infiltration Process ◽  
Moisture Condition ◽  
Heat Of Wetting ◽  
Cumulative Infiltration ◽  
Entrapped Air

The variation of infiltration behaviour, in columns of aggregates of a structurally stable and an unstable soil, caused by pre-equilibrating the aggregates with a range of relative humidities from 0 to 98%, was measured in terms of advance of the front, cumulative infiltration, slaking, and swelling. In this range, the effect of initial moisture condition on the stable soil (krasnozem) was slight compared with that on the unstable soil (black earth); the wetter the soil initially, the greater was the infiltration rate, and the smaller the slaking and swelling. The change in the behaviour of infiltration into systems of stable aggregates is reflected as (1) an increase in the importance of the sorptivity, and (2) a reduction in the importance of the hydraulic conductivity contribution to the steady-state infiltration process. (The aggregates of 1/2-1 mm are of such a size that the sorptivity contribution should not normally be detectable in stable soils.) It is suggested that in the unstable soil, the heat of wetting is associated with aggregate collapse. The degraded structure of the surface layers prevents fast entry of water into the lower layers. The collapse of structure dominates the infiltration process so that the analysis in terms of sorptivity carried out for stable aggregates cannot be made. The effect of entrapped air on slaking of aggregates of these soils is shown to be negligible compared with the effect of initial moisture content. The application of the results to flood irrigation of unstable soils under field conditions is briefly considered.

Examination of Tobacco Hygroscopicity / Über die Hygroskopizität des Tabaks

1965 ◽  
Vol 3 (1) ◽  
Author(s):  
L. Hübschen
Keyword(s):  
Moisture Content ◽  
Sorption Isotherm ◽  
Initial Moisture Content

AbstractThe present paper shows the detectable factors on which a sorption isotherm depends. Even if it is well-known that a sorption isotherm is most essentially conditioned by influences of the respective tobacco variety, other factors, such as temperature, initial moisture content, or fibre dimension, play a part as well. In general, a sorption isotherm constitutes a ''summation'' of such factors and, in the end, a combination of desorption and adsorption if the tobacco is dried or moistened from the average commercial moisture content. The tobacco hysteresis is experimentally investigated and discussed

PENAMBAHAN ENZIM CAIRAN RUMEN LIMBAH RUMAH POTONG HEWAN PADA PAKAN BERBASIS WHEAT POLLARD DENGAN PROSES PENGOLAHAN PADA KOMPOSISI KIMIA PAKAN

2018 ◽  
Vol 6 (1) ◽  
Author(s):  
Dadik Pantaya., dkk
Keyword(s):  
Moisture Content ◽  
Research Data ◽  
Steam Temperature ◽  
Randomized Design ◽  
Durability Index ◽  
Feed Moisture ◽  
Completely Randomized Design ◽  
Enzyme Supplementation ◽  
Range Test ◽  
Basal Ration

The present study was conducted to clarify the effect of addition of enzymes from rumen liquor on performance broiler of pelleting feed with basal ration of wheat pollard with addition of enzymes and processing broiler diets. Ruminal enzymes were extracted from Australian Commercial Cross (ACC) cattles. Application of enzyme on wheat pollard. Enzyme was reacted with wheatpollard and mixed with another feedstuff before steam pelleting process. The combination nine experimental diets were used as follows three levels enzyme supplementation (0, 620 and 1.240 U/kg) and three levels steam temperature at (60, 80 and 100 oC) Feed particles size, hardness, PDI (Pellet Durability Index), moisture content, protein, GE and hemicellulosa were evaluated parameter devided into nine treatmens were used in this research. Data from Completely Randomized Design factorial 3 x 3 were analyzed with Anova, if differences were continued by Duncan’s new multiple range test. Enzyme supplementation decreased feed hardness and PDI. There were interaction beetwen enzyme and temperature for feed moisture content. Hemicellulosa was significantly reduced by steam temperature at 80 and 100 oC and enzyme supplementation 1.240 U/kgKey Words: enzyme liquor rumen, wheat pollard, steam pelleting, feed Chemical composition

Pengeringan Biji Kakao dengan Pengering Surya Tipe Terowong Berpenggerak Sel Fotovoltaik di Manokwari

Agrotek ◽  
2018 ◽  
Vol 2 (6) ◽  
Author(s):  
Wilson Palelingan Aman
Keyword(s):  
Moisture Content ◽  
Performance Test ◽  
Initial Moisture Content ◽  
Maximum Temperature ◽  
Photovoltaic Module ◽  
Cocoa Beans ◽  
Drying Time ◽  
Tunnel Dryer ◽  
Heat Collector ◽  
New Construction

<em>A research about cocoa beans drying used solar tunnel dryer with photovoltaic module driven have conducted in Manokwari. Solar tunnel dryer used in this research adapted from type Hohenheim with photovoltaic module and integrated air heat collector has been installed at the Department of Agricultural Technology, Papua State University Manokwari to dried cocoa beans. The objectives of this research were to design solar tunnel dryer and evaluate it�s performance in dryed cocoa beans. The result obtained was a new construction of solar tunnel dryer for cocoa beans with dimensions 6 m of length and 0,9 m of wide. The dryer completed with photovoltaic module to drive the blowers of hot drying air. �Performance test of the dryer showed that drying of 10 kg of cocoa beans with initial moisture content about 70% wet basis needed 13 hours of drying time to achieved final moisture content about 7,17% wet basis. The drying time achieved was faster compared than traditional solar drying that needed 20 hours of drying time. The maximum temperature achieved in drying chamber was 60 <sup>o</sup>C.</em>

scholarly journals Wood Chip Drying through the Using of a Mobile Rotary Dryer

Energies ◽  
2019 ◽  
Vol 12 (9) ◽  
pp. 1590 ◽  
Author(s):  
Angelo Del Giudice ◽  
Andrea Acampora ◽  
Enrico Santangelo ◽  
Luigi Pari ◽  
Simone Bergonzoli ◽  
...  
Keyword(s):  
Moisture Content ◽  
Power Plants ◽  
Black Locust ◽  
Thermal Power ◽  
Initial Moisture Content ◽  
Wood Chip ◽  
Wood Chips ◽  
Cocurrent Flow ◽  
Drying Process ◽  
Rotary Dryer

Drying is a critical point for the exploitation of biomass for energy production. High moisture content negatively affects the efficiency of power generation in combustion and gasification systems. Different types of dryers are available however; it is known that rotary dryers have low cost of maintenance and consume 15% and 30% less in terms of specific energy. The study analyzed the drying process of woody residues using a new prototype of mobile rotary dryer cocurrent flow. Woodchip of poplar (Populus spp.), black locust (Robinia pseudoacacia L.), and grapevine (Vitis vinifera L.) pruning were dried in a rotary drier. The drying cycle lasted 8 h for poplar, 6 h for black locust, and 6 h for pruning of grapevine. The initial biomass had a moisture content of around 50% for the poplar and around 30% for grapevine and black locust. The study showed that some characteristics of the biomass (e.g., initial moisture content, particle size distribution, bulk density) influence the technical parameters (i.e., airflow temperature, rate, and speed) of the drying process and, hence, the energy demand. At the end of the drying process, 17% of water was removed for poplar wood chips and 31% for grapevine and black locust wood chips. To achieve this, result the three-biomass required 1.61 (poplar), 0.86 (grapevine), and 1.12 MJ kgdry solids−1 (black locust), with an efficiency of thermal drying (η) respectively of 37%, 12%, and 27%. In the future, the results obtained suggest an increase in the efficiency of the thermal insulation of the mobile dryer, and the application of the mobile dryer in a small farm, for the recovery of exhaust gases from thermal power plants.

scholarly journals Effects of microwave irradiation on the moisture content of various wood chip fractions obtained from different tree species

2021 ◽  
Vol 67 (1) ◽  
Author(s):  
Monika Aniszewska ◽  
Krzysztof Słowiński ◽  
Ewa Tulska ◽  
Witold Zychowicz
Keyword(s):  
Moisture Content ◽  
Microwave Irradiation ◽  
Microwave Power ◽  
Irradiation Time ◽  
Initial Moisture Content ◽  
Radiant Energy ◽  
Wood Chip ◽  
Wood Chips ◽  
Chip Size ◽  
Drying Rates

AbstractThe paper proposes the use of microwave irradiation to lower the initial moisture content of wood chips. The study involved willow and fir chips fractionated by means of a sieve separator and unfractionated ash chips. The wood chips were exposed to a constant microwave power of 800 W for 30 s, 60 s, 120 s and 180 s. The chips were weighed before and after irradiation to measure loss of moisture. It was found that the decline in moisture content increased with wood chip size for a given irradiation time and microwave power. The initial moisture content of wood chips was not found to significantly affect loss of moisture as the drying rates of wood chips with higher and lower moisture content exposed to microwaves were not statistically different. The results showed that irradiation intensity increased with the time of exposure to microwaves and unit radiant energy per unit of evaporated moisture decreased with increasing wood chip size in the 3.15–31.50 mm range.

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