Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados Thai Agricultural (5) R. Bras. Zootec. (1) Autor Chulaluck Charunuch (4) Chowladda Teangpook (2) Nipat Limsangouan (2) Pisut Butsuwan (2) Kassamaporn Puntaburt (1) Natchanok Amornthewaphat (1) Phisamai Srichayet (1) Plattner,Brian (1) Pracha Boonyasirikool (1) Rokey,Galen J. (1) Saichon Lerdsuwan (1) Saowaluk Rungchang (1) Seksom Attamangkune (1) Souza,Edivaldo M. de (1) Sunaree Thamkrasae (1) Vayuh Sonted (1) Waraporn Prasert (1) Mais... Palavra-chave Extrusion process (6) Physical properties (3) Corn (2) กระบวนการเอกซ์ทรูชัน (2) Anemia (1) Extruded snack (1) Extruder (1) Feed extrusion (1) Functional properties (1) Instant cereal beverage powders (1) Iron fortificant (1) Livestock feed (1) Maize (1) Modified corn grit flour (1) Pet food (1) Protein content (1) Purple sweet potato (1) Ready to eat breakfast cereal (1) Red cabbage (1) Snack food (1) Mais... Tipo do documento PhysicalObject (4) Info:eu-repo/semantics/article (1) Ano 2012 (3) 2011 (1) 2010 (1) 2004 (1) País Thailand (5) Brazil (1) Idioma Inglês (4) Thailandês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 6 Primeira ... 1 ... Última Feed extrusion process description R. Bras. Zootec. Rokey,Galen J.; Plattner,Brian; Souza,Edivaldo M. de. The following work discusses the main features of feed extrusion process explaining the expected effects on the final product according to the raw material used as starch, protein, fat and fiber. The selection of processing equipments as feeder, preconditioner and extruder is discussed considering the involved costs and the probability of future expansion. Dryers are also essential in the extrusion process as it reduces the level of moisture in an extrusion cooked product. High moisture levels increase the water activity which favors the bacterial and mold growth so an overview of different kinds of dryers is considered. Guidelines for an economic prediction are shown to determine the potential for profit considering the input of raw material cost, energy... Tipo: Info:eu-repo/semantics/article Palavras-chave: Extruder; Extrusion process; Feed extrusion; Livestock feed; Pet food. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982010001300055 Iron fortification in developing of extruded Thai rice snack Thai Agricultural Chulaluck Charunuch; Saowaluk Rungchang; Chowladda Teangpook; Vayuh Sonted. To produce an acceptable snack of high nutritional quality for the programs against anemia and malnutrition, the direct expansion snack products were developed from extrusion process using Thai brown rice of two specialty hybridization (variety: 313 and 1000) as basic raw materials. For each variety of brown rice, the optimum operating conditions were investigated with twin-screw extruder at varying screw speed (300 and 350 rpm), type of iron fortificants (ferrous sulphate, ferrous lactate and ferrous fumarate) and level of iron content in snack product (20 and 100% RDI) in the 2×3×2 factorial experiment. Similarly, the optimum operating condition of snack production from each variety of rice had shown that increasing screw speed resulting in extrudate... Tipo: PhysicalObject Palavras-chave: Thai rice brown; Iron fortificant; Snack food; Anemia; Extrusion process; ข้าว; อาหารขบเคี้ยว; กระบวนการเอ็กซ์ทรูชั่น; ธาตุเหล็ก; โรคขาดสารอาหาร; โรคโลหิตจาง; การเสริมธาตุอาหาร; การทดสอบคุณภาพทางประสาทสัมผัส; การปนเปื้อนจุลินทรีย์; คุณภาพการเก็บรักษา. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5137 Optimization of extrusion conditions for functional ready-to-eat breakfast cereal Thai Agricultural Chulaluck Charunuch; Nipat Limsangouan; Waraporn Prasert; Pisut Butsuwan. Mixed vegetable powders – composed of purple sweet potato, red cabbage and beetroot at a 2:1:1 ratio – were incorporated with cereal base by an extrusion process to obtain a functional, ready-to-eat breakfast cereal. This study investigated the effects of mixed vegetable powder level (8, 12 and 16%), screw speed (300, 350 and 400 rpm) and feed moisture content (13, 15 and 17%) on the physical and functional properties of extrudates in breakfast cereal production using response surface methodology (RSM) and Box-Behnken experimental design. The results showed high correlation coefficients (R2 ) of multiple regression equations about the relationship among product responses and process variables, and no significant lack of fit (indicating a best-fit model).... Tipo: PhysicalObject Palavras-chave: Vegetable; Extrusion process; Ready to eat breakfast cereal; Purple sweet potato; Red cabbage; ฺBeetroot; Physical properties; Functional properties; อาหารเช้าธัญชาติพร้อมบริโภค; กระบวนการเอกซ์ทรูชัน; อาหารเพื่อสุขภาพ; ผัก; แป้งผัก; คุณสมบัติทางกายภาพ; คุณสมบัติเชิงหน้าที่. Ano: 2011 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5262 Using of extrusion process for preparation of instant cereal beverage powders based on corn and soybean Thai Agricultural Chulaluck Charunuch; Pracha Boonyasirikool; Chowladda Teangpook. Preparation of the instant cereal beverage powders based on corn and soybean from extrusion process has been studied. To examine the effect of particle size of corn grit (13, 23 and 33 mesh) and the composition between corn grit and isolated soy protein (84:10, 74:20 and 64:30) on the properties of product and evaluate nutritional value of acceptable product. The results were found that the differences in particle size of corn grit did not have significant effect (p>0.05) on the chemical composition (moisture and protein content) and most of the physical properties of product but the differences in the composition between corn grit and isolated soy protein have significant effect (p≤0.05) on the protein content and the physical properties of product... Tipo: PhysicalObject Palavras-chave: Extrusion process; Instant cereal beverage powders; Corn; Soybean; Protein content; Physical properties; เครื่องดื่มสำเร็จรูปธัญพืช; ข้าวโพด; ถั่วเหลือง; กระบวนการเอ็กทรูชั่น; ปริมาณโปรตีน; คุณสมบัติเชิงกล. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5138 ผลของอัตราการไหลของน้ำในกระบวนการเอกซ์ทรูชั่นต่อการใช้ประโยชน์ได้ของแป้งในข้าวโพด Thai Agricultural Natchanok Amornthewaphat; Seksom Attamangkune; Saichon Lerdsuwan. 6 tables Palavras-chave: Corn; Maize; Extrusion process; Starch utilization; แป้งข้าวโพด; กระบวนการเอกซ์ทรูชั่น; อัตราการไหลของน้ำ; กระบวนการผลิต; คุณภาพ. Ano: 2004 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4232 อิทธิพลของแป้งข้าวโพดบดหยาบดัดแปรด้วยกระบวนการเอกซ์ทรูชันต่อคุณลักษณะทางกายภาพของผลิตภัณฑ์ขนมขบเคี้ยว Thai Agricultural Nipat Limsangouan; Sunaree Thamkrasae; Chulaluck Charunuch; Pisut Butsuwan; Phisamai Srichayet; Kassamaporn Puntaburt. To solve the non-acceptance from producer and customer (dense texture and low expansion) for high fiber extruded snack production, the modified corn grit flour by extrusion process were used. The effect of modified corn grit flour on physical properties (expansion ratio, bulk density and texture profile) of extruded snack foods was studied with two factors of modified conditions (feed moisture at 2 levels: 14 and 18%; screw speed at 2 levels: 300 and 400 rpm) and %substitute of modified corn grit flour (5 levels: 0, 25, 50, 75 and 100%). The results found that, the higher level of %substitute of modified corn grit flour and screw speed will make a good quality in high expansion ratio (2.73 ± 0.11) and crispness (38.27 ± 8.38), but low bulk density (5.15... Tipo: PhysicalObject Palavras-chave: Modified corn grit flour; Extrusion process; Physical properties; Extruded snack; แป้งข้าวโพดบดหยาบดัดแปร; กระบวนการเอกซ์ทรูชัน; คุณลักษณะทางกายภาพ; ผลิตภัณฑ์ขนมขบเคี้ยว. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5249 Registros recuperados: 6 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco