scholarly journals Optimization of Physical and Functional Properties of Sorghum-Bambara Groundnut Extrudates

2016 ◽  
Vol 5 (2) ◽  
pp. 81 ◽  
Author(s):  
David Iordehiin Gbenyi ◽  
Iro Nkama ◽  
Mamudu Halidu Badau
Keyword(s):  
Water Solubility ◽  
Bambara Groundnut ◽  
Extrusion Temperature ◽  
Screw Extruder ◽  
Single Screw Extruder ◽  
Lack Of Fit ◽  
Feed Moisture ◽  
Face Centered ◽  
Composite Face ◽  
Central Composite

<p>Blends of sorghum and Bambara groundnut flour at 90:10, 80:20 and 70:30 ratios respectively, were extruded at 20%, 22.5% and 25% moisture levels and 120<sup>o</sup>C, 140<sup>o</sup>C and 160<sup>o</sup>C barrel temperatures using a single-screw extruder. Response surface methodology with central composite face-centered (CCF) design was used to model the viscosity, water absorption index (WAI) water solubility index (WSI), sectional expansion index (SEI), bulk density (BD), apparent specific volume (ASV) and mass flow rate of the extrudates. The viscosity, WAI, WSI, SEI, BD, ASV and MFR of extrudates varied from 8.38 to 18.78 Nsm-<sup>2</sup>, 5.30 to 6.21 g/g water, 10.5 to 21%, 2.55 to 5.1, 0.223 to 0.499 g/cm<sup>3</sup>, 4.15 to 6.55 cm<sup>3</sup>, and 1.19 to 2.3 g/s respectively. The R<sup>2</sup> values were 0.83, 0.71, 0.55, 0.61, 0.66, 0.77 and 0.61 respectively with a non-significant lack of fit; except for viscosity. Plots of residuals against fitted values showed that residuals were randomly scattered in all cases, thus validating the empirical models for the responses. The optimum amount of Bambara groundnut flour, feed moisture and extrusion temperature were established for viscosity, WAI, SEI, BD, ASV and MFR of the extrudates. Feed moisture had the most effect on extrudates functional and physical properties followed by extrusion temperature.<strong></strong></p>

scholarly journals Physical characteristics of potato flour from 'Ibituaçú' cv. under different extrusion parameters

2015 ◽  
Vol 45 (12) ◽  
pp. 2245-2251 ◽  
Author(s):  
Raema Fortes Vicente Cardoso ◽  
Émerson Loli Garcia ◽  
Ezequiel Lopes do Carmo ◽  
Martha Maria Mischan ◽  
Magali Leonel
Keyword(s):  
Water Solubility ◽  
Physical Characteristics ◽  
Raw Material ◽  
Potato Flour ◽  
Screw Extruder ◽  
Screw Speed ◽  
Single Screw Extruder ◽  
Low Humidity ◽  
Independent Parameters ◽  
Central Composite

ABSTRACT: This study aimed to evaluate potato flour from 'Ibituaçú' cultivar as raw material for extrudates. Potato flour was processed in a single-screw extruder following central composite rotational design for three factors, being considered as independent parameters: temperature in the third zone, humidity and screw speed. The products obtained were characterized by expansion index (EI), specific volume (SV), water solubility index (WSI), water absorption index (WAI), hardness (H), color (L*, a* and b*). Results showed an effect of the independent parameters on the extruded physical characteristics. The parameters varied from: 3.22 to 5.47 (EI); 2.08 to 11.23 mL g-1 (SV), 32.88 to 63.72% (WSI), 4.02 to 8.97 g gel g-1 (WAI), 7.54 to 29.85 kgf (H), 53.89 to 68.72 (L*), 5.59 to 6.92 (a*), 16.6 to 22.6 (b*). It was concluded that expanded products with desired physical characteristics are obtained at high temperature; low humidity and intermediate screw speed.

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 Physicochemical properties of extruded ready-to-eat snack from unripe plantain blends, pineapple by-products and stevia

Nova Scientia ◽  
2021 ◽  
Vol 13 (27) ◽  
Author(s):  
Betsabé Hernández-Santos ◽  
José Manuel Juárez-Barrientos ◽  
Juan Gabriel Torruco-Uco ◽  
Enrique Ramírez-Figueroa ◽  
Emmanuel de Jesús Ramírez-Rivera ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Water Solubility ◽  
Color Difference ◽  
Screw Extruder ◽  
Compression Screw ◽  
Sensory Acceptance ◽  
Single Screw Extruder ◽  
Feed Moisture ◽  
By Products ◽  
Total Color Difference

The aim of this research was to evaluate the effect of extrusion temperature (ET 120 – 180 °C), feed moisture content (FMC 16 - 25 g/100 g), pineapple by-products proportion (PBP) (0 - 30 g/100 g) in the unripe plantain flour, and the stevia content (STC 0 - 5 g/100 g) on the physicochemical properties and sensory acceptance of ready-to-eat extruded snacks, through a central compound design, using a single-screw extruder with a compression screw ratio of 3:1. The results were analyzed by response surface. The increase in FMC, PBP and STC decreased (p < 0.05) the expansion index (EI). The increase in ET decreased (p < 0.05) the apparent density (AD), water absorption index (WAI), water solubility index (WSI) and total color difference (ΔE). The increase in FMC decreases EI, WAI, and increase AD and WSI (p < 0.05). The Increase in PBP decreased EI, WSI, and increase AD, hardness (H) and ΔE (p < 0.05). The increase in STC decreased (p < 0.05) EI, and increase AD and H. The treatments with greater general acceptability were those that contained 15 and 30 g/100 g of PBP and STC 2.5 g/100 g, and they were obtained at ET 150ºC and 20.5 g/100 g of FMC, without affecting the physicochemical properties.

scholarly journals OPTIMIZING THE PROCESS OF TRANSFORMING COFFEE HUSKS INTO BIOCHAR BY MEANS OF HYDROTHERMAL CARBONIZATION

2018 ◽  
Vol 54 (4B) ◽  
pp. 138
Author(s):  
Tran Thi Hien
Keyword(s):  
Maximum Yield ◽  
Hydrothermal Carbonization ◽  
Optimal Conditions ◽  
Coffee Husk ◽  
Optimal Value ◽  
Face Centered ◽  
Composite Face ◽  
Temperature Time ◽  
Central Composite ◽  
Water Ratio

The conditions of the hydrothermal carbonization process to produce biochar from coffee husk will be optimized for maximum yield. Besides, response surface methodology (RSM) and central composite face-centered (CCF) method will be used in designing experiments. Also, the optimal value of factors such as temperature, time and biomass: water ratio which can provide a maximum yield of biochar will be worked out using Modde 5.0. As a result, the optimal conditions for maximum yield of biochar was obtained as temperature of 180 oC, 3.5 h and biomass: water ratio of 15 %. It can also be concluded that temperature has greater impact on the transformation of biochar than time and biomass: water ratio.

Liquefaction of almond husk for assessment as feedstock to obtain valuable bio-oils

2019 ◽  
Vol 91 (7) ◽  
pp. 1177-1190
Author(s):  
Maria Margarida Mateus ◽  
Sandro Matos ◽  
Dinis Guerreiro ◽  
Paulo Debiagi ◽  
Daniela Gaspar ◽  
...  
Keyword(s):  
Lignocellulosic Biomass ◽  
Reaction Model ◽  
Effect Of Temperature ◽  
Acid Catalyzed ◽  
Face Centered ◽  
Liquefaction Process ◽  
Favorable Conditions ◽  
Almond Husk ◽  
Composite Face ◽  
Central Composite

Abstract Almond husk liquefaction can be envisaged as an alternative to fossil sources which are becoming exhausted. Lately, the polyols obtain from the lignocellulosic biomass have been under investigation for the production of sustainable chemicals, fuel, materials or other commodities. Within this context, acid-catalyzed liquefaction of such lignocellulosic biomass has been successfully used to access highly functionalized compounds that can be used to replace those produced from petroleum. Almond shells waste can be considered to be part of the lignocellulosic biomass. Its main constituents of are cellulose, hemicellulose, and lignin. In this assay, the biochemical composition of almond husk was estimated based on atomic mass balances, and at the same time, the pyrolysis outcome was also estimated using a kinetic model using some reference compounds. In order to evaluate the use of almond waste as a substrate for acid-catalyzed liquefaction, the most favorable conditions of the liquefaction process were investigated. To better understand the liquefaction process, response surface methodology, in particular, central composite face-centered factorial design was used to set an array of 17 experiments including three replications at the center point leading to the development of a reaction model for further prediction and optimization of the liquefaction outcome. The effect of temperature (120–150 °C), time (20–200 min) and catalyst amount (0.5–5 wt. %) was investigated and a predictive model established.

scholarly journals Biogas Yielding Potential of Maize Chaff Inoculated with Cow Rumen and Its Characterization

2020 ◽  
pp. 34-50
Author(s):  
S. Chukwuka Iweka ◽  
K. C. Owuama
Keyword(s):  
Human Life ◽  
Maximum Yield ◽  
Gas Chromatography Mass Spectrometry ◽  
Mixture Ratio ◽  
Global Challenge ◽  
Lack Of Fit ◽  
Best Response ◽  
Face Centered ◽  
Life On Earth ◽  
Composite Face

Human Life on earth is driven by energy and with the global challenge on best ways to manage waste, there is need to convert organic waste to bioenergy which will help reduce the rate of environmental pollution and over dependence on conventional source of energy. In this investigation maize chaff were inoculated with cow rumen using different concentration ratios (S/I) of 1:1, 1: 1.55, 1:3.5 for 25, 31 and 37 days Retention Time (RT) as design by Central Composite Face Centered Design to optimize the process and predict the best response. The result obtained shows that the mixture ratio of 0.65 (1:1.55) for 31 days gave the optimum yield while 0.65 mixing ratio for 37 days gave the maximum yield at 0.42L under mesophilic (20°C to 45°C) condition. The Flash point of the cummulative maximum yield was -164°C which is really flammable. The model F-value is 95.03, p-values is < 0.0001 which is less than 0.05 and both values indicate model terms are significant. Lack of Fit F-value of 0.43 implies the fitting effect is good. Its R2 value of 0.9855 is very close to 1 which is good. In addition, the biogas products were characterized by FTIR spectroscopy and Gas chromatography–mass spectrometry (GC-MS). The FTIR analyzes showed the presence of Alcohol and was further proven by 69% methane gotten as indicated by the GC-MS. Thus, the result shows high methane yield, flammability and suitability for maize chaff inoculated with cow rumen for energy production.

scholarly journals Physical characteristics of extrudates from corn semolina flavored with cocoa shells

2019 ◽  
Vol 2 (1) ◽  
pp. 1
Author(s):  
Nesho Toshkov ◽  
Apostol Simitchiev ◽  
Vencislav Nenov
Keyword(s):  
Water Absorption ◽  
Water Solubility ◽  
Absorption Index ◽  
Screw Extruder ◽  
Screw Speed ◽  
Practical Applications ◽  
Extrusion Processing ◽  
Single Screw Extruder ◽  
Feed Screw ◽  
Full Factorial

Extrusion of corn semolina milled with cocoa shells using a single screw extruder “BRABENDER 20 DN” was carried out. Full factorial experimental 22 was used to investigate the effects of the quantity of cocoa shells and moisture of the material on the water absorption index (WAI) and water solubility index (WSI). Working screw speed and feed screw speed were fixed at 200 and 40 rpm, respectively. Compression ratio of the screw was fixed at 4:1. Temperatures of the first, second and third zone were 150, 155 and 160 °C. Water absorption index values range were between 6.71 and 7.6 g/g and the water solubility index between 25.38 and 35.33 %. The increase in moisture content and quantity of cocoa shells leads to an increase in water absorption index and a decrease in water solubility index. Practical applications: Cocoa shells in an amount of up to 10% can be used in the production of extrudates by mixing with corn semolina. Water absorption index values range between 6.71 and 7.6 g/g and the water solubility index between 25.38 and 35.33 %. The resulting regression models can be used to optimize the process. In general, results show that cocoa shells can be mixed with corn semolina for the production of extrudates, which allows us to recommend extrusion processing of cocoa shells as an alternative technology in utilization processing of raw cocoa materials.

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