Effect of extrusion temperature, moisture content and screw speed on the functional properties of aquaculture balanced feed

2014 ◽  
Vol 26 (8) ◽  
pp. 659 ◽  
Author(s):  
J RodrguezMiranda ◽  
C GomezAldapa ◽  
J CastroRosas ◽  
B RamrezWong ◽  
M VivarVera ◽  
...  
Keyword(s):  
Moisture Content ◽  
Functional Properties ◽  
Extrusion Temperature ◽  
Screw Speed

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.

scholarly journals Effects of Extrusion Conditions on Physicochemical Properties of Finger Millet (Gramineae Setaria)

2020 ◽  
Vol 12 (9) ◽  
pp. 149
Author(s):  
Peng Liu ◽  
Jianjun Cheng ◽  
Ming Li ◽  
Jing Li ◽  
Hongwei Zhu ◽  
...  
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Finger Millet ◽  
Water Solubility ◽  
Starch Content ◽  
Extrusion Temperature ◽  
Starch Digestibility ◽  
High Moisture ◽  
Screw Speed ◽  
Total Starch

In this study, the effects of different extrusion parameters (extrusion temperature: 100, 130, and 160 °C; moisture content: 22%, 26%, and 30%; screw speed: 180 rpm, 270 rpm, and 360 rpm) on physicochemical properties of finger millet were reviewed. High extrusion temperature produced extrudates with high radial expansion index (REI) and starch digestibility and low bulk density (BD). High moisture content and low screw speed increased BD and total starch content (TSC) while decreasing REI and water solubility index (WSI). WSI and starch digestibility first increased and then decreased with increase in extrusion temperature and moisture content, which reached a maximum at 130 °C nd 26%, respectively. However, water absorption index (WAI) was affected by the interactions among various conditions. The extrudates were darker and yellower than native millet. Based on these extrusion conditions, various millet and millet-based products can be produced.

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.

Feasibility of utilizing sweet potato solids in extrusion cooking / Extrusión de pulpa de batata

1997 ◽  
Vol 3 (3) ◽  
pp. 171-174 ◽  
Author(s):  
H.M. Khalil ◽  
B.R. Henry
Keyword(s):  
Moisture Content ◽  
Sweet Potato ◽  
Sugar Content ◽  
Expansion Ratio ◽  
Fractional Factorial ◽  
Snack Food ◽  
Screw Speed ◽  
High Sugar Content ◽  
Feed Moisture ◽  
Best Parameter

A fractional factorial design of four variables at two levels each was employed to assess the feasi bility and best parameter for extruding sweet potato solids (SPS) using a single screw extruder. It was determined that a high expansion ratio is a desired quality factor for this type of snack food, due to its contribution to textural perception. Preliminary trials on extrusion of sweet potato solids as the sole component in the feed resulted in brittle, dense, and burnt extrudate. The high sugar content (65% total sugar) of the sweet potato solids was cited as the cause of these attrib utes, consequently it was necessary to incorporate wheat flour into the feed to provide a starch matrix for expansion and to reduce sugar concentration. The controlled parameters were screw speed, barrel temperature, feed moisture content, and SPS level in the feed. Among all possible combinations of controlled parameters, the highest expansion ratio was obtained at a screw speed of 220 rpm, temperature profile of 110, 105, 115 and 105 °C, 13% feed moisture content, 50% sweet potato solids, and 0.5% leavening agent.

Single screw extrusion of apple pomace-enriched blends: Extrudate characteristics and determination of optimum processing conditions

2018 ◽  
Vol 24 (5) ◽  
pp. 447-462 ◽  
Author(s):  
Poonam Singha ◽  
Kasiviswanathan Muthukumarappan
Keyword(s):  
Moisture Content ◽  
Apple Pomace ◽  
Soy Flour ◽  
Total Phenolic ◽  
Screw Speed ◽  
Single Screw ◽  
Single Screw Extrusion ◽  
Screw Extrusion ◽  
Feed Moisture ◽  
Die Temperature

Response surface methodology was used to investigate the single screw extrusion of apple pomace–defatted soy flour–corn grits blends and the product properties. Five different blends at a level of 0–20% w/w apple pomace were extrusion cooked with varied barrel and die temperature (100–140℃), screw speed (100–200 rpm), and feed moisture content (14–20% wet basis). Increasing apple pomace content in the blends significantly ( P < 0.05) increased the bulk density, the total phenolic content, and the antioxidant activity of the extrudates. The expansion ratio increased with pomace inclusion level of 5% but decreased significantly ( P < 0.05) at higher levels of pomace inclusion (10–20%). Moisture content had quadratic influence on water absorption and solubility indices. Optimal extrusion cooking conditions most likely to produce apple pomace-enriched extruded snack products were at 140℃ barrel and die temperature, 20% feed moisture content, and 200 rpm screw speed. The results indicated active interaction between apple pomace and starch during expansion process.

scholarly journals Functional properties of parsley fortified homemade Turkish noodles (Erişte)

2019 ◽  
Vol 11 (1) ◽  
pp. 88-96
Author(s):  
Safiye Nur Dirim ◽  
Gülşah Çalişkan Koç
Keyword(s):  
Chemical Composition ◽  
Vitamin C ◽  
Moisture Content ◽  
Physical Properties ◽  
Water Absorption ◽  
Functional Properties ◽  
Consumer Preferences ◽  
Total Chlorophyll ◽  
Total Carotenoid ◽  
Swelling Volume

Turkish noodle is a staple traditional dish in the Turkish cuisine and generally made out of wheat flour, egg, salt and vegetable oil. The aims of this study were to improve the formulation of Turkish noodles by the addition of minced parsley (2, 4, 6 and 8% weight), to improve their functional properties and swelling volume, to determine the effect on the physical properties (moisture content, water activity, and colour) and chemical composition (vitamin C, total chlorophyll, total carotenoid, and protein content) of the homemade plain and fortified Turkish noddle dough (FHTD) and the fortified homemade Turkish noodles (FHTN), to determine the traditional and microwave cooking characteristics and to indicate consumer preferences of FHTN with fresh parsley. The results showed that the amount of addition of fresh parsley caused a significant increase in the moisture content values of FHTD (31.59-36.08%) (P&lt;0.05). The vitamin C, total chlorophyll and total carotenoid contents of the FHTD and FHTN were improved with the addition of fresh parsley. The traditionally cooked FHTN have got higher water absorption (30.25-38.90g) and swelling volume values (237.50-267.50%) than microwave cooked FHTN (WA=29.03–34.77g, SV=240.00-265.00%) (P&lt;0.05). The noodles containing 2% parsley had the highest rating compared to both plain and other samples.

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