scholarly journals Effect of Different Extrusion Processing Parameters on Physical Properties of Soy White Flakes and High Protein Distillers Dried Grains-Based Extruded Aquafeeds

2014 ◽  
Vol 3 (6) ◽  
pp. 107 ◽  
Author(s):  
Sushil K. Singh ◽  
K. Muthukumarappan
Keyword(s):  
Physical Properties ◽  
Water Absorption ◽  
Bulk Density ◽  
Water Solubility ◽  
Expansion Ratio ◽  
High Protein ◽  
Regression Equations ◽  
Process Variables ◽  
Distillers Dried Grains ◽  
Durability Index

<p>Nutritionally balanced ingredient blends for catla (<em>Catla catla</em>), belonging to the family Cyprinidae, were extruded using single screw extruder. The extrusion was carried out at five levels of soy white flakes content (21%, 29%, 40%, 52%, and 59% db), five levels of moisture content (15, 19, 25, 31, and 35% db) and five levels of barrel temperature (100, 110, 125, 140, and 150 ºC) using three different die nozzles (having L/D ratios 3.33, 5.83, and 7.25). Blends with net protein content of 32.5% contains soy white flakes, along with high protein distillers dried grains (HP-DDG), corn flour, corn gluten meal, fish meal, vitamin, and mineral mix. A central composite rotatable design (CCRD) and  response surface methodology (RSM) was used to investigate the significance of independent and interaction effects of the extrusion process variables on the extrudates physical properties namely pellet durability index, bulk density, water absorption and solubility indices and expansion ratio. Quadratic polynomial regression equations were developed to correlate the product responses and process variables as well as to obtain the response surfaces plots. The independent variables had significant (<em>P </em>&lt; 0.05) effects on physical properties of extrudates: (i) higher soy white flakes content increased the pellet durability index and water absorption index, but decreased the water solubility index, (ii) higher temperature decreased pellet durability index, bulk density and water solubility index, (iii) increased L/D ratio from 3.33 to 7.25 increased the pellet durability index, expansion ratio but decreased the bulk density of the extrudates.</p>

Modelling the Effects of Feed Moisture and Ingredient Variations on the Physical Properties and Functional Characteristics of Extruded Sorghum-Groundnut-Cowpea Blends using Response Surface Methodology

2010 ◽  
Vol 6 (4) ◽  
Author(s):  
Emmanuel K. Asare ◽  
Samuel Sefa-Dedeh ◽  
Emmanuel Ohene Afoakwa ◽  
Esther Sakyi-Dawson ◽  
Agnes S. Budu
Keyword(s):  
Response Surface Methodology ◽  
Physical Properties ◽  
Water Absorption ◽  
Bulk Density ◽  
Response Surface ◽  
Functional Properties ◽  
Colour Change ◽  
Expansion Ratio ◽  
Functional Characteristics ◽  
Feed Moisture

Central composite rotatable design for k = 3 was used to study the combined effect of feed moisture (12-44%), cowpea concentration (0-20%) and groundnut concentration (0-10%) on the physical and functional properties of extruded sorghum-legume blends in a single screw extruder using response surface methodology. Product expansion ratio, bulk density, total colour change, water absorption capacities at 27°C and 90°C and swelling capacities were determined on the products using standard analytical methods. Expansion ratio, bulk density and total colour of extrudates from the sorghum-legume blends decreased with increasing feed moisture. Increasing the concentration of legumes in the product increased the water absorption capacities at 27°C and 70°C and increased swelling capacities due to the gel forming ability of the macromolecules (proteins and starch) in the products and availability of hydrophilic groups to bind water molecules, thus enhancing the functional properties of the blends. Models developed for the indices gave R2-values ranging from 61.6% (for water absorption capacity at 27°C) to 89.9% (for bulk density) with insignificant lack of fits indicating the adequacy of the model in explaining the data. The optimal conditions noted for producing the puffed extruded snack products with better physical properties and functional characteristics from sorghum-groundnut-cowpea blends were at 16-18% feed moisture, 14-16% cowpea and 6-8% groundnut additions.

Optimization of lupine (Lupinus albus L.) composition, feed moisture content and barrel temperatures for best quality maize based extruded snack food

2019 ◽  
Vol 50 (5) ◽  
pp. 853-869 ◽  
Author(s):  
Muhammed Adem ◽  
Sadik J.A. ◽  
Admasu Worku ◽  
Satheesh Neela
Keyword(s):  
Moisture Content ◽  
Water Absorption ◽  
Bulk Density ◽  
Water Solubility ◽  
Expansion Ratio ◽  
Absorption Index ◽  
Snack Food ◽  
Content Type ◽  
Moisture Contents ◽  
Feed Moisture

Purpose This paper aims to optimize feed moisture contents, barrel temperatures, blending ratios of maize and lupine for processing of protein-rich best quality extruded product using a twin-screw extruder. Design/methodology/approach A three-factor three-level response surface methodology by Box-Behnken Design was applied to evaluate the effect of selected processing conditions of blending ratios of lupine (10-20 per cent), barrel temperatures (120°C-150°C) and feed moisture content (14-18 per cent) on functional, nutritional and sensory characteristics of produced snack food. Findings The results of functional properties such as radial expansion ratio, bulk density, water absorption index, water solubility index observed as 0.71-1.2, 0.33-0.92 g/cc, 4.4-6.4 per cent and 10.2-15.1 per cent, respectively. The snack food showed the moisture 5.6-7.2 per cent, protein 8.1-18.1 per cent, fiber 1.6-2.7 per cent, ash 1.6-2.2 per cent and carbohydrate 64.8-81.4 per cent. The independent variables (lupine blending ratio, barrel temperature and feed moisture content) posed significant effects on expansion ration (p = 0.0030), bulk density (p = 0.0026), water absorption index (p = 0.0075) and water-solubility index (p = 0.0116). Higher blending ratio of lupine was increase in the bulk density and water solubility index, but decrease in expansion ratio and water absorption index of snack food. Higher feed moisture content was led to a reduction in expansion ratio and water-soluble index of snack food. Whereas, higher feed moisture contents was lead to rise in bulk density and water absorption index. Fiber (p = 0.0145), ash (p = 0.0343) and carbohydrate (p = 0.0001) contents were significantly depended on blending ratio. Blending of lupine 15.06 per cent, barrel temperature of 150 °C and feed moisture content of 14.0 per cent produced the snack food with desirability value of 72.8 per cent. Originality/value Protein malnutrition is one of the major problems in child development in under developed countries including Ethiopia. Maize is a top producer in the country but least appreciated for cost. Lupine is one of the undervalued produce consumed in Ethiopia after boiling. Still data on the utilization of maize and lupine in the extruded snack preparation was very limited. Optimization of moisture and barrel temperatures for this snack was not reported clearly yet.

Physical properties of extruded fish feed containing silkworm (Bombyx mori) pupae meal

2021 ◽  
pp. 1-8
Author(s):  
R. Alcaraz ◽  
G.I. Mita ◽  
A. Hernández-Contreras ◽  
M.D. Hernández
Keyword(s):  
Physical Properties ◽  
Water Absorption ◽  
Bombyx Mori ◽  
Water Solubility ◽  
Expansion Ratio ◽  
Absorption Index ◽  
Gilthead Seabream ◽  
Fish Feed ◽  
Silkworm Pupae ◽  
Sinking Velocity

The silkworm pupae (Bombyx mori) may be an interesting resource for aquaculture feed, due to its high nutritional value. The present work evaluates the physical properties of five extruded diets for gilthead seabream (Sparus aurata) containing 0, 2.5, 5, 10 or 15% of non-defatted silkworm pupae meal. The physical properties studied included: expansion ratio, density, hardness, durability, water absorption index, water solubility index, floatability, sinking velocity and fat leakage. Feed formulated with insect meal showed an increase in expansion ratio, hardness and durability, while water absorption index and sinking velocity decreased. The pellets from these diets showed no increased nutrient leaching or fat leakage. Thus, it is possible to include up to 15% of silkworm pupae meal in extruded fish feed without impairing its physical quality.

scholarly journals Physico-chemical properties of extruded aquafeed pellets containing black soldier fly (Hermetia illucens) larvae and adult cricket (Acheta domesticus) meals

2018 ◽  
Vol 4 (1) ◽  
pp. 19-30 ◽  
Author(s):  
F.G. Irungu ◽  
C.M. Mutungi ◽  
A.K. Faraj ◽  
H. Affognon ◽  
N. Kibet ◽  
...  
Keyword(s):  
Moisture Content ◽  
Water Absorption ◽  
Bulk Density ◽  
Water Solubility ◽  
Chemical Properties ◽  
Expansion Ratio ◽  
Acheta Domesticus ◽  
Fish Feed ◽  
Black Soldier Fly ◽  
Physico Chemical

Fish farming is faced with the challenge of high cost of feeds because of the cost of high quality protein needed for formulation of the feeds. Thus, there is urgent need for alternative protein sources. The effects of substituting freshwater shrimp meal (FWSM) with black soldier fly larvae meal (BSFM) or adult cricket meal (ACM) on physico-chemical properties of hot-extruded fish feed pellets were investigated. The FWSM protein in a 26 g/100 g protein fish feed formulation was substituted at 0, 25, 50 and 75%, and moisture content of the formulated blends adjusted to 10, 20 or 30 g/100 g prior to extrusion. Floatability, expansion rate, bulk density, durability index, water absorption index, water solubility index, and water stability of extruded pellets were determined. Sinking velocity and the total suspended and dissolved solids in water were determined for the optimal pellets. Pellet floatability was not influenced by the type of insect meal but the interaction between level of inclusion and moisture content of the feed at extrusion. Pellets with high floatability >90% were produced from all feed blends at 30 g/100 g moisture content. Expansion ratio, was not influenced by type of insect meal or the level of inclusion but by the moisture content whereby feed blends extruded at 30 g/100 g moisture gave pellets with high expansion ratio ~60%. Bulk density was influenced by the interaction of the three factors. Pellet durability and water absorption indices were not influenced by the investigated factors or their interactions. Processed pellets were generally highly durable (99%) out of water, but the stability in water was significantly influenced by the interaction of type of insect meal level of inclusion and moisture content at extrusion. Water solubility increased with increasing extrusion moisture. Overall, it was possible to process good quality extruded pellets with 75% BSFM or 75% ACM at 30 g/100 g feed moisture.

scholarly journals The effects of extrusion conditions on the properties of Amplang, a traditional fish snack in Borneo

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1461-1468
Author(s):  
Nor Qhairul Izzreen M.N. ◽  
Siti Amirah C.G. ◽  
Noorakmar A.W.
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Water Solubility ◽  
Extrusion Process ◽  
Expansion Ratio ◽  
Absorption Index ◽  
Screw Speed ◽  
Single Screw Extrusion ◽  
Two Factors ◽  
Density Expansion

The effects of extrusion process parameters on Amplang fish snack production are investigated in this study using a single-screw extrusion machine. The extrusion parameters are based on two factors, namely the barrel temperature (100 - 140oC) and screw speed (146 - 208 rpm). The central composite design (CCD) is used to produce thirteen experimental combinations and the effects of the extrusion parameters on the physical and functional characteristics (hardness, bulk density, expansion ratio, and water absorption and solubility indexes) of the Amplang fish extrudate were assessed as responses. The fish extrudates investigated in this study varied between 45.57 - 246.33 N (hardness), 0.09 - 0.21 g/cm3 (bulk density), 1.00 - 2.67 (expansion ratio), 2.58 - 4.01 g/g (water absorption index), and 19.25 - 29.8% (water solubility index). The bulk density, expansion ratio, water absorption index, and water solubility index were shown to be significantly (P < 0.05) affected by the barrel temperature and screw speed. In conclusion, barrel temperature and screw speed can influence the physical and functional properties of extruded fish snacks and the extrusion technique demonstrated in this study can be utilised to produce Amplang fish snacks in Sabah.

scholarly journals Single Screw Extrusion Processing of Soy White Flakes Based Catla Feed

2014 ◽  
Vol 4 (1) ◽  
pp. 1 ◽  
Author(s):  
Sushil Kumar Singh ◽  
Kasiviswanathan Muthukumarappan
Keyword(s):  
Moisture Content ◽  
Water Absorption ◽  
Bulk Density ◽  
Expansion Ratio ◽  
Absorption Index ◽  
Catla Catla ◽  
Single Screw ◽  
Extrusion Processing ◽  
Durability Index ◽  
Unit Density

<p>An initial investigation into the inclusion of soy white flakes (SWF) and high protein distillers dried grains (HP-DDG) in catla (<em>Catla catla</em>) diet, belonging to the family Cyprinidae, was conducted using a single screw extruder. Three isocaloric (302 kcal/100 g) ingredient blends containing graded levels of SWF in combination with HP-DDG and other required ingredients were formulated to contain a net protein content of 31.5% (wet basis). Extrusion processing was then performed using three levels each of SWF content, moisture content, and temperature gradient keeping a constant screw speed and die diameter. Effects of these variables on extrudate physical properties including: color, pellet durability index, bulk density, water absorption index, water solubility index, unit density and expansion ratio were extensively analyzed. Increasing the level of SWF resulted in increase in water absorption index and unit density but decrease in expansion ratio. The interaction effect of SWF content, moisture content and temperature were significant for color, pellet durability index, bulk density and expansion ratio. All the extrudates showed relatively high pellet durability and inclusion of SWF produced less expanded and more compact textured extrudates.</p>

scholarly journals Impacts of Cooking Times (Steaming and Cooking on Embers) on Some Physico-Functional Parameters of Yam (Dioscorea bulbifera) Flours Cv Dougon-won Consumed in Côte d'Ivoire

2019 ◽  
pp. 1-13
Author(s):  
Gbocho Serge Elvis Ekissi ◽  
Jacques Yapi Achy ◽  
Martin Tanoh Kouadio ◽  
Bedel Jean Fagbohoun ◽  
Lucien Patrice Kouamé
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Water Solubility ◽  
Foam Stability ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Functional Parameters ◽  
Swelling Power ◽  
Dioscorea Bulbifera ◽  
Cooking Times

Impacts of cooking times (steaming and cooking on embers) on some physico-functional parameters of yam (D. bulbifera) flours cv Dougou-won were determined during 10, 20 and 30 min. Results showed that steaming and cooking on embers increased significantly (P <0.05) the dispersibility (D), water absorption capacity (WAC), paste clarity (PC), water solubility index (WSI), swelling power (SP), least gelation capacity (LGC) and solubility (S) but decreased significantly (P <0.05) foam capacity (FC), wettability (W) and foam stability (FS) of flours (D. bulbifera) cv Dougou-won. Steaming increased significantly (P <0.05) oils absorption capacity (OAC) and bulk density (BD). However, cooking on embers decreased significantly (P <0.05) oils absorption capacity (OAC) but not affected significantly (P <0.05) bulk density (BD). The steaming time (30 min) is recommended to considerably influence the physico-functional parameters of the yam (D. bulbifera) flours cv Dougou-won.

Properties of Dan Kwian, Sukhothai and Ratchaburi Pottery Clays Fired at 700 and 900 °C

2014 ◽  
Vol 608 ◽  
pp. 47-61
Author(s):  
Nonglak Meethong ◽  
Wanwisa Pattanasiriwisawa ◽  
Weenawan Somphon ◽  
Waraporn Tanthanuch ◽  
Sutham Srilomsak
Keyword(s):  
Specific Gravity ◽  
Comparative Study ◽  
Water Absorption ◽  
Bulk Density ◽  
Firing Temperature ◽  
Reflectance Spectra ◽  
Modulus Of Rupture ◽  
Regression Equations ◽  
Statistical Software

Dan Kwian, Sukhothai and Ratchaburi pottery clays are economically important pottery clays. They are well known in the Thai ceramic society for making Dan Kwian pottery, Sawankhalok pottery and Dragon jars, respectively. There have been several studies of these pottery clays. However, few of them used statistics to analyze their results. This work is a comparative study of the compositions and properties of these three pottery clays using statistical software to analyze the results. Results show that the major components of these pottery clays are SiO2 and Al2O3. The Modulus of Rupture (MOR) of each pottery clay fired at 700°C are not significantly different. Sukhothai pottery clay fired at 900°C has a higher MOR and bulk density while its porosity, water absorption and apparent specific gravity are less than those of the Dan Kwian and Ratchaburi pottery clays fired at the same temperature. Additionally, the current study developed regression equations for estimating the properties of all pottery clays under study. Finally, it was found that the L*, a*, b* and reflectance spectra of all pottery clays increased when firing temperature was increased from 700 to 900°C.

Development and Characterization of Extruded Product Using Carrot Pomace and Rice Flour

2010 ◽  
Vol 6 (3) ◽  
Author(s):  
Navneet Kumar ◽  
B. C. Sarkar ◽  
Harish Kumar Sharma
Keyword(s):  
Moisture Content ◽  
Water Absorption ◽  
Bulk Density ◽  
Water Solubility ◽  
Rice Flour ◽  
Absorption Index ◽  
Lateral Expansion ◽  
Screw Speed ◽  
Sensory Score ◽  
Die Temperature

Dehydrated carrot pomace was added in different proportions (10-30%) to rice flour. The formulation was extruded at different moisture content (17-21%), screw speed (270-310 rpm) and die temperature (110-130°C). The experimental combinations were decided based on central composite rotatable design for four variables at five levels of each variable. The lateral expansion, bulk density, water absorption index, water solubility index, hardness and sensory characteristics were measured as responses. Significant regression models were established with the coefficient of determination, R² greater than 0.70. The results indicated that pomace proportion, screw speed and temperature significantly influenced (P<0.10) lateral expansion; moisture content and screw speed for bulk density; pomace proportion and temperature for water absorption index and water solubility index, pomace proportion, screw speed and temperature for hardness and screw speed for sensory score. The compromised optimum condition obtained by numerical integration for development of extrudates were: carrot pomace of 11.75% in rice flour, moisture content 19.92%, screw speed 249.1 rpm and die temperature 114.3°C. Sensory evaluation revealed that carrot pomace could be incorporated into ready-to-eat expanded products upto the level of 11.75%.

scholarly journals Bulk density and relationship air/water of horticultural substrate

2004 ◽  
Vol 61 (4) ◽  
pp. 446-450 ◽  
Author(s):  
Carolina Fernandes ◽  
José Eduardo Corá
Keyword(s):  
Physical Properties ◽  
Bulk Density ◽  
Total Porosity ◽  
Regression Equations ◽  
Mathematical Functions ◽  
Water Release ◽  
Growing Period ◽  
Available Water ◽  
Particles Size Distribution ◽  
Density Values

Change on substrate bulk density during the growing period may negatively affect other substrate physical properties and, consequently, plant growth. The objectives of this research were 1) to characterize physical properties of two horticultural substrates (S1 and S2), 2) to evaluate the effect of different bulk densities values of those substrates on their air/water relationship, and 3) to develop mathematical functions to estimate the air/water relationship by increasing substrates bulk density value. First, the distribution of particles size, the bulk density, and the water release curve of the substrates were determined. Then, substrates were packed with three different bulk density values, i.e. 10% (D1), 20% (D2) and 30% (D3), higher than the bulk density (D) determined in the characterization phase. The water release curves were determined for each bulk density value of both substrates. The effect of increasing substrate bulk density in the total porosity (TP), aeration space (AS), available water (AW), easily available water (EAW), buffering water (BW), and in the remaining water (RW) was evaluated using simple linear regression and polynomial analysis. The particles size distribution and the water release curves were significantly different for the two substrates. Increasing the bulk density value decreased TP and AS, and increased BW and RW. The highest values of AW and EAW were observed for D1. Regression equations obtained can be used to choose the more appropriate air/water relationship for each growing condition.

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