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| Adekola, Kehinde Adedeji. |
| The extrusion and extrudate properties measured include expansion indices (or puff indices), bulk density, residence time, solid density, moisture content, maximum stress, water solubility index (WSI), water absorption index (WAI), extruder output, crispness and color. The ranges of the three variables considered were 100 - 160°C for barrel temperature, 100 - 200rpm for screw speed, and 15 - 25% for feed moisture content (w.b.). The density of extrudate measured varied between 176kg/m3 and 1100kg/m3 for the extrusion variables considered. The moisture content of the dry extrudate is between 6% and 7.5% with the mean value of 6.75%. Using the experimental results, predictive equations were developed to relate the influence of processing parameters on the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Processing parameters; Food extrusion; Extrudate; Quality; Sorghum grain. |
| Ano: 2015 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3057 |
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| Adekola, Kehinde Adedeji. |
| This paper studied the effects of food extruder die dimensions on the extrudate expansion indices using twin-screw extruder. The extruder has 59.6 mm screw diameter and screw L/D ratio of 20. The die dimensions considered are die length, die diameter and die temperature. The feed material used is yellow corn flour. Dies with diameter ranging from 2.5 – 5.0 were used to determine the effect of die nozzle diameter on extrudate expansion. Results obtained showed that radial expansion of the extrudate decreased with increasing die diameter. An average reduction of about 42% in radial expansion was recorded for a difference of 2 mm in die diameter. The overall expansion of the extrudate was not affected by changes in die diameter for all the diameters and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Dies; Dimensions; Extrudate; Expansion; Extruder. |
| Ano: 2015 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/3059 |
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| FANG,Yizhou; JI,Jinjian; ZHANG,Jianyou; LIU,Shulai; LIU,Jianhua; DING,Yuting. |
| Abstract Effect of extrusion cooking using different corn starch contents on the physicochemical properties (expansion ratio, bulk density, color, hardness, protein in vitro digestibility, crude protein content, thermal properties and microstructure) of tuna meat-based extrudates was investigated. The results showed that the increased corn starch content led to darker, greener, yellower and lower crude protein content of extrudates, but no significant difference was observed in expansion ratio, bulk density and hardness. The lowest protein in vitro digestibility of 82.83±0.39% appeared when the corn starch content was 20 wt%. The results of DSC revealed that tuna meat with corn starch content of 30 wt% and 20 wt% had the highest and lowest denaturation... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Extrusion cooking; Tuna; Corn starch; Physicochemical properties; Extrudate. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300627 |
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