Effect Of Extrusion Conditions Research Articles

Effects of extrusion conditions on the physicochemical properties of soy protein/gluten composite

Soybean protein-gluten blend was extruded using a co-rotating twin-screw extruder. Effects of different extrusion conditions on the textural properties of extrudates were analyzed by central composite design through the evaluation of texturization index, water holding capacity, and hardness of extruded protein products. Extrusion process variables including feed moisture content (40%-60%), screw speed (12-20 Hz), extrusion temperature (120°C-180°C), and gluten content (16%-32%) were studied by the nonlinear regression equations analysis. The extrusion process was also optimized using response surface methodology (RSM). The influence of moisture content on the hardness of extrudate was the most significant. The optimized results, including feed moisture content, extrusion temperature, screw speed and gluten content were 49.18%-50.15%, 155.24°C-159.86°C, 16.41-16.73 Hz, 20.00%-20.03%, respectively. The microstructures of TISP products were analyzed by scanning electron microscopy (SEM) and the changes of protein molecules before and after extrusion were also analyzed by SDS-PAGE electrophoresis. Keywords: soybean protein, gluten, extrusion, response surface methodology (RSM), SDS-PAGE electrophoresis, Microstructural properties DOI: 10.25165/j.ijabe.20181104.4162 Citation: Wu M, Sun Y, Bi C H, Ji F, Li B R, Xing J J. Effects of extrusion conditions on the physicochemical properties of soy protein/gluten composite. Int J Agric & Biol Eng, 2018; 11(4): 230-237.

Effect of extrusion conditions on iron stability and physical and textural properties of corn snacks enriched with soybean ferritin

SummarySoybean sprouts cultured in 20 mm FeSO4 were introduced into corn snacks (1.75–3.50%) to supplement iron. The effect of extrusion process on the ferritin iron stability and on product quality was studied. Iron stability in these fortified snacks depended mainly on feed moisture levels, with the best results seen when the feed moisture and temperature were 12% and 110 °C, respectively. Lower feed moisture was beneficial to hardness, expansion ratio and bulk density, while lower temperature increased snack hardness and density, while worsening the expansion ratio. The snacks’ water absorption was strongly and directly dependent on the temperature, while their solubility mainly depended inversely on feed moisture. All of the variables tested altered the colour of the snacks. The conditions that were best for producing the ferritin‐fortified snacks – 12% feed moisture, and temperature equal than or less to 140 °C – may yield a product with the desired quality features.

Effect of extrusion conditions on the physico-chemical properties and in vitro protein digestibility of canola meal

Canola meal has potential as a high protein food ingredient. The extrusion-induced changes in color, pH, extractable protein and in vitro protein digestibility of canola meal under different extrusion conditions was assessed. The extrusion barrel moisture (24%, 30% or 36%) and screw kneading block length (0, 30 or 60mm) were used as independent process parameters. Extrusion at high barrel moisture (36%) favored protein aggregation resulting in lower extractable protein compared to extrusion at the lowest barrel moisture (24%). At lower barrel moisture contents (24% and 30%), a longer kneading block length increased extractable protein but this was not the case at 36% barrel moisture. Canola protein digestibility was improved upon extrusion at 30% barrel moisture but there was no significant change at lower (24%) or higher (36%) barrel moisture. The kneading block length of the screw had no significant effect on the canola protein digestibility within the same barrel moisture level. The relationship between the physico-chemical parameters and in vitro digestibility was examined. This study highlighted the complex interplay of extrusion processing variables that affect protein degradation and the interaction of components, with consequent effects on protein digestibility.

The effect of extrusion conditions on the properties and textures of AZ31B alloy

Abstract The effect of extrusion conditions on the tensile properties and texture of AZ31B alloy has been investigated by means of optical microscopy (OM), scanning electron microscopy (SEM), electron backscattered diffraction (EBSD) and tensile tests. It is found that the ultimate tensile strength (UTS), the yield strength (YS) and elongation (EN) of the extruded AZ31B alloy are more significantly influenced by extrusion velocities in contrast with temperature. Although the extrusion conditions are different, the { 11 2 ¯ 0 } 〈 01 1 ¯ 0 〉 texture is the chief texture in the AZ31B after extrusion. Moreover, the extrusion textures become scattered with increasing the temperatures at the same extrusion velocity. As the extrusion velocity is raised at the same temperature, the orientation density of textures increases and the separated textures become relatively concentrated. This leads to the changes of tensile properties at different extrusion conditions.

Investigation of process and product parameters for physicochemical properties of rice and mung bean (Vigna radiata) flour based extruded snacks.

PR 106 and SML 668 cultivars of rice and mung bean respectively, were studied for their potential to serve as a nutritious snack with improved protein quality and quantity. The effect of extrusion conditions, including feed moisture content (14-18%), screw speed (400-550rpm) and barrel temperature (130-170°C) on the physicochemical properties (bulk density, water absorption index (WAI), water solubility index (WSI) and hardness) was investigated. The replacement of rice flour at 30% level with mung bean flour for making extruded snacks was evaluated. Pasting temperature increased (84-93°C) while peak viscosity (2768-408cP), hold viscosity (2018-369cP), breakdown (750-39cP), setback (2697-622cP) and final viscosity (4715-991cP) decreased with increasing mung bean flour addition. Increasing feed moisture lowered the specific mechanical energy (SME), WAI and WSI of extrudates whereas increased bulk density and hardness. Higher screw speed had linear positive effect on SME of extruder and negative linear effect on WAI. Positive curvilinear quadratic effect of screw speed was also observed on WSI and density. Higher barrel temperature linearly decreased the SME, density and hardness of extrudates. Developed extrusion cooked rice-mung bean snacks with increased protein content and improved protein quality along with higher dietary fibre and minerals have good potential in effectively delivering the nutrition to the population.

Effect of Extrusion Conditions, Monoglyceride and Gum Arabic Addition on Physical and Cooking Properties of Extruded Instant Rice

Rice flour and tapioca starch 90/10% (w/w) were blended with monoglyceride at concentations of 0.5, 1.0 and 1.5% (w/w). Each moisture-adjusted (25 and 30% wet basis) blend was fed via hopper into a single screw extruder. Screw speed of 70 rpm and barrel temperature were varied at 100 and 120°C for full factorial experimental design. Extruded instant rice with monoglyceride at 1.0 and 1.5% (w/w) showed better appearance with less stickiness and increased hardness and whiteness after rehydration compared to the product without monoglyceride. Addition of gum arabic could improve the texture of the products and exhibited comparable overall acceptance compared to the commercial product.

Effect of extrusion conditions and storage temperature on texture, colour and acidity of butter

The effect of extruder shear rate (500, 750, 1125, 1500 and 1750/s), feed temperature (5, 7, 10, 13 and 15 °C) and storage temperature (5, 7, 10, 13 and 15 °C) on the acid value, colour (L*, a* and b*values) and texture (hardness and adhesiveness) of organic butter was examined. The optimised conditions in terms of extruder shear rate, feed temperature and storage temperature were 1345/s, 13 °C and 7 °C, respectively. At the optimised conditions; the predicted responses were determined as hardness 42.5 g/cm, work softening 67.2%, adhesiveness 42.5 gf/cm, acid value 3.4 mg KOH/kg and L* value 99.57.

Effect of Extrusion Conditions on Cassava/Soybean Extrudates

Effect of Extrusion Conditions on Cassava/Soybean Extrudates

Effect of extrusion conditions on cassava/soybean extrudates

Extrusion has been an effective technique in food process industry for production of convenience foods of diverse attributes due to its high productivity rate, very high energy efficiency, no effluents generation, e.t.c. In the present work, the effects of extrusion parameters such as feed moisture (FM), amount of soybean (AS) and barrel temperature (BT) on water absorption index (WAI), water solubility index (WSI), trypsin inhibitors reduction (TIR) and SEC of cassava and soybean blends were investigated using a locally developed simple single screw extruder. A Box-Benkhen design of response surface methodology was used with the three input variables: FM (16%, 20% and 24%), AS (10, 20 and 30 g soybean/ 100g flour) and BT (120, 145 and 170 °C). The experimental values of response variables WAI, WSI, TIR and SEC measured ranged from 2.43 to 3.56 g gel/g dry sample, 0.330 to 0.447 g solid/100g sample, 62.71 to 96.21 % and 2.57 to 4.24, respectively. Regression equations describing the effect of each variable on the product responses were obtained. The product responses were most affected linearly (p<0.01) by changes in BT and to a lesser extent by FM and AS (p<0.1). A second-order polynomials obtained to predict the response variables were all significant (p<0.01) with high correlation coefficients (R2) between 0.895 and 0.937 showing that the model can be used to navigate the design space. In the present study, best extrudate was obtained when the FM, AS and BT were 16 g water/100g, 20 g soyabean/100g flour and 170 °C, respectively.

Effect of extrusion conditions on the thermophysical and mechanical properties of fuel peat

The effect of extrusion conditions on the properties of peat briquettes was experimentally studied with the use of an industrial crank press with an open matrix. Regression equations were obtained for determining the density, mechanical strength in axial compression, hardness, and water absorption of fuel peat as functions of compacting pressure and feed moisture content. The dependences of the density, mechanical compression strength, and hardness of briquettes on the compacting pressure have a threshold behavior, which is responsible for their maximally accessible values at a specified level of humidity. Conditions for the production of fuel were optimized to be consistent with the most effective regimes of extrusion from an energy point of view.

Effect of Extrusion Conditions on Expansion Behavior and Selected Physical Characteristics of Cornstarch Extrudates

Three response parameters (apparent density, porosity, and expansion ratio) were examined for investigating the expansion characteristics of cornstarch as a function of extrusion conditions. Cornstarch with moisture contents of 18.3%, 26.1%, and 34.8% (dry basis) were extrusion cooked in a twin-screw extruder at barrel temperatures of 120°C and 140°C and screw speeds of 200, 300, and 400 rpm. Results indicated that feed moisture content, barrel temperature, and screw speed had significant effects on the density, porosity, and expansion ratio of extruded cornstarch products (p 2 ≥ 0.87 and 0.85, respectively). Moreover, the moisture content and surface temperature of the extruded products were influenced by extrusion conditions. Lowering the feed moisture content and increasing the barrel temperature and screw speed caused a lower moisture content and higher surface temperature of the cornstarch extrudates (p

Effects of extrusion conditions on the extrusion responses and the quality of brown rice pasta

This research investigated the effects of extrusion temperature and screw speed on the extrusion system parameters and the qualities of brown rice pasta. The die pressure and motor torque value reached a maximum at 90°C but decreased when the screw speed increased from 80 to 120rpm. The extrusion temperature and screw speed also significantly affected the cooking quality and textural properties of brown rice pasta. The pasta produced at an extrusion temperature of 120°C and screw speed of 120rpm had the best quality with a cooking loss, hardness and adhesiveness of 6.7%, 2387.2g and −7.0g⋅s, respectively, similar to those of pasta made from gluten-free flour. The results indicated that brown rice can be used to produce gluten-free pasta with improved nutrition.

Effect of Extrusion Conditions on Nutrient Status of Ready-to-Eat Breakfast Cereals from Sorghum-Cowpea Extrudates

Effect of Extrusion Conditions on Nutrient Status of Ready-to-Eat Breakfast Cereals from Sorghum-Cowpea Extrudates

Effect of extrusion conditions on physicochemical properties of snacks from commonly grown rice varieties of Kashmir

Five varieties of rice viz., ‘Shalimar Rice-I’, ‘Jhelum’, ‘K-332’, ‘China-1039’ and ‘Pusa Sugandh’, commonly grown in Kashmir valley were assessed for their extrusion behaviour. The rice obtained from above varieties was ground to flour and subjected to extrusion processing. The experiment was laid down in factorial completely randomized design with 3 feed moisture levels (14, 16 and 18%) and 3 barrel temperature levels (120, 140 and 160°C). The screw speed of 500 rpm was kept constant throughout the experiment. The effects of feed moisture and barrel temperature on system parameters (specific mechanical energy) product characteristics (density, expansion, water absorption index (WAI), water solubility index (WSI), texture (hardness) and colour of expanded rice snacks were studied. The study revealed that bulk density, WAI, L* value (whiteness) and hardness of snacks showed increase with increase in moisture content and decrease with increase in barrel temperature. Volume expansion ratio, WSI and a* (redness) and b* (yellowness) values showed decrease with increase in moisture and increase with rise in barrel temperature. The ogranoleptic evaluation revealed 14% moisture content and 160°C barrel temperature as most appropriate conditions for development of extruded snacks, irrespective of the variety used. Further, based on the physico-chemical and sensory attributes rice varieties ‘Shalimar Rice 1’ and ‘Jhelum’ were most suitable for development of snacks using extrusion technology.

Characterization of Extruded Blends of Corn and Beans (Phaseolus Vulgaris) Cultivars: Peruano and Black-Querétaro under Different Extrusion Conditions

The effect of extrusion conditions in blends of corn and beans (Phaseolus vulgaris) of cultivars Peruano and black-Querétaro were investigated in this study, as an alternative to obtain snack foods. The type of cultivar and beans percentage, and also the extrusion conditions (moisture and temperature) influenced the physicochemical (color and breaking strength) and the functional (water absorption index, water solubility index, and oil absorption capacity) properties of the extrudates. The microstructures showed the presence of cavities and starch granules gelatinized (melted) and plasticized; while, the x-ray powder diffraction patterns revealed the presence of monohydrate glucose due to starch dextrinization. The results demonstrate that extrudates with good properties can be obtained from blends of corn and beans, under selected extrusion conditions, depending on the bean cultivar.

Effect of extrusion conditions and hydrolysis with fiber-degrading enzymes on the production of C5 and C6 sugars from brewers’ spent grain for bioethanol production

The bioconversion of brewers’ spent grain into bioethanol was investigated in the present study using thermoplastic extrusion and the use of fiber degrading enzymes. The extrusion conditions i.e. tempering moisture, screws speed, and temperature of last zone of the barrel were taken into account in order to optimize the yield of C5 and C6 sugars during the subsequent enzymatic hydrolysis step of the fibers. The most important variable that affected the sugar yield was the extrusion temperature, followed by the screws speed. The best extrusion conditions were 20% tempering moisture, 200 rpm and 50 °C. No enzymatic and yeast inhibitors were detected in any of the enzymatically-treated fiber hydrolyzates. The fermentation resulted in 5.43 mL bioethanol per 100g of extruded brewers’ spent grain (dry weight basis). The only sugar consumed was glucose. The free amino nitrogen amount quantified in the hydrolyzates was as low as >20 mg L-1, negatively affecting sugars consumption during the fermentation and consequently the ethanol yield.

The effect of extrusion conditions on the functional properties of defatted cake of sunflower-maize based expanded snacks

The effect of extrusion conditions, including feed moisture content (14–20%), screw speed (300–500 rpm), and barrel temperature (120–180oC) on the functional properties (water absorption index (WAI), and water solubility index (WSI), fat absorption capacity (FAC) and foaming capacity) and sensory properties (color, appearance, flavor, overall acceptability and textural characteristics) of an expanded sunflower snack was investigated. Extruded snacks were prepared by substituting maize flour with developed texturized flour of sunflower at 0–40% levels. Protein content increased to 13.83% in snacks prepared with 10% texturized sunflower meal as compared to the control i.e., 7.55%. Fibre content increased while protein digestibility improved with increased level of incorporation of texturized defatted sunflower flour in extruded snacks making. Increasing feed moisture content results in extrudates with lower expansion, lower WAI, higher WSI, higher hardness and lower sensory acceptability. Increasing screw speed caused slight reduction of density and hardness of sunflower extrudate. Feed moisture had positive while screw speed and barrel temperature had negative influence on WAI. Negative coefficient of linear terms of moisture and screw speed indicated that WSI decreased with increase in these variables. Higher moisture content in extrusion process could diminish protein denaturation which lowered WSI values.

Melt Rheology and Thermal Stability of Nanoclay Filled Poly(3hydroxybutyrate-co-4hydroxybutyrate) Biocomposites

Melt apparent shear viscosity for poly(3hydroxybutyrate-co-4hydroxybutyrate) composites filled with nanoclay was measured by means of a capillary rheometer at temperatures ranging from 140 to 160 °C and apparent shear rates varying from 13 to 1,198 s−1, and thermal stability was conducted on a thermogravimetric analyzer for the composites. The results showed that the effects of extrusion conditions and the nanoclay content on the flow behavior were obvious for the composite melts. The composite melts were pseudoplastic, and the non-Newtonian indexes increased with the temperature increasing. The sensitivity of apparent shear viscosity for the composite melts to temperature increased with the nanoclay content increasing, and decreased with the apparent shear rate increasing. With the nanoclay content increasing, the melt apparent shear viscosity and the thermal stability decreased for the composites.

Physicochemical Properties of Extruded Chestnut Fruit at Various Conditions

The effects of extrusion conditions on the physicochemical properties of extruded chestnut fruit were determined by analyzing expansion index, specific length, bulk density, water solubility index (WSI), water absorption index (WAI), reducing sugar, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical-scavenging activity, total phenolic compound, flavonoid content and tannin content. The extrusion conditions contained moisture contents of 22, 25 and 28%, screw speeds of 200 and 250 rpm, melt temperatures of 110, 120 and 130C. The expansion index decreased as the moisture content increased from 22% to 25%. In contrast, the specific length and bulk density increased along with increasing moisture content. WSI and WAI were found to increase through the extrusion process. The reducing sugar, DPPH radical-scavenging activity, total phenolic compound and flavonoid content all decreased. The tannin content of the extruded chestnut fruit was 2.94 to 4.23 mg/g lower than the non-extruded chestnut. Based on these results, extrusion-cooking may be useful for tannin reduction and applied in value-added chestnut related products such as snacks, noodles and beverages etc.

The Effect of Extrusion Conditions on Water-extractable Arabinoxylans from Corn Fiber.

The effect of feed moisture contents (30%, 40%, and 50%) and screw speed (200 rpm, 250 rpm, and 300 rpm) on the corn fiber gum (CFG) yield and soluble arabinoxylans (SAX) content of destarched corn fiber was investigated. The CFG yields and SAX contents of extruded, destarched corn fiber were higher than that of destarched corn fiber. In extruded, destarched corn fiber, increased screw speed and decreased feed moisture contents resulted in a higher SAX contents. The maximum yields of CFG obtained from extruded, destarched corn fiber were 79.1±19.0 g/kg (30% feed moisture content) and 82.3±11.30 g/kg (300 rpm screw speed). The highest SAX content was also observed at a screw speed of 300 rpm. The results of the present study show that water extraction and extrusion combined have the potential to increase CFG and SAX yields from corn fiber.