High Barrel Research Articles

Effects of extrusion process conditions on nutritional, anti‐nutritional, physical, functional, and sensory properties of extruded snack: A review

AbstractConsumers' demand for ready‐to‐eat extruded snack is increasing due to their convenience and time saving. Extrusion cooking is the most commonly used technology for manufacturing ready‐to‐eat snack products. However, improper management of extrusion parameters such as the barrel temperature, feed moisture content, pressure, and other parameters of the extruder can influence the quality of extruded snack foods. This paper aimed to review the effects of extrusion process conditions on the quality of the extruded snack. According to this review, most of the nutritional composition and anti‐nutritional factors are sensitive to the extruder's high barrel temperature. High barrel temperature decreased the anti‐nutritional factors of the extrudates. Low feed moisture content and high barrel temperature minimize the bulk density and hardness while increasing the extruded snack's expansion ratio and water solubility index. In contrast, low barrel temperature increased the color and appearance of the extrudates while decreasing the flavor and overall acceptability of the extrudates. In general, this review indicated that extrusion processing parameters need to be optimized to deliver nutrient‐rich extruded snack with appropriate physical, functional, and sensory properties.

Anchor chains—A simple low‐cost device to assist passage of small‐bodied mass fish

AbstractAttention has been placed on a variety of barriers that hinder fish passage in modern times. The most prevalent fish barriers were culverts which have negatively impacted waterway connectivity and fish habitats. For small‐bodied mass fish, high barrel velocities and turbulence have reduced fish swimming performance because of their weak swimming capabilities. In the present study, physical testing was conducted under controlled flow conditions to assess the extent and magnitude of turbulence characteristics, secondary flow and low‐velocity zones in a 0.5‐m‐wide box culvert barrel. Two cases were investigated; a reference case consisting of a smooth rectangular channel and a low‐cost design solution to improve upstream fish migration consisting of a single galvanized anchor chain fitted within a smooth rectangular channel. The single anchor chain was positioned towards one corner of the channel to induce asymmetric flow, reducing overall energy losses and enhancing the existing low‐velocity zone in the adjacent channel corner. The anchor chain induced a strong turbulent flow motion away from the anchor chain, characterized by higher Reynolds stress and turbulent kinetic energy, along with a distinct channel flow asymmetry. Conversely, the low‐velocity zone, between the anchor chain and the bottom channel corner, was significantly expanded with reduced longitudinal mean velocities and turbulent scales. Whilst the anchor chain link contributed to some complex localized wake flow, the anchor chain also influenced the distributions of normal turbulent stresses (v'z2 – v'y2), which in turn influenced the location of secondary flow cells. This secondary flow redirected low momentum fluid into the low‐velocity zones, setting the conditions for the favorable upstream passage of small‐bodied mass fish species.

Influences on the mechanical properties of SRCs in a combined compacting and back injecting process

Abstract In this research paper, the effects of the combined compacting and back-injection process to produce back-injected self-reinforced composites on the mechanical properties of the self-reinforced composites (SRCs) are investigated. For this purpose, the parameters barrel temperature, time of injection and holding pressure were varied for the back injection. Tensile and bending tests were carried out on the SRCs. The results show that the mechanical properties depend to a large extent on the process parameters. The measured tensile strength varies between approx. 186 and 86 MPa, the stiffness between approx. 3500 and 2000 MPa. The flexural strength is measured between approx. 75 and 5 MPa, the flexural modulus between approx. 5480 and 650 MPa. Flexural tests are more suitable for evaluation of the consolidation, as tensile tests cannot evaluate the adhesion of the fabric layers to each other in the SRCs. Microscopic examinations show that consolidation by the back-injected melt can lead to smaller cross-sections in the SRCs compared to an area that was not back-injected. At high barrel temperatures, melting of individual fabric layers can occur, which explains, among other things, the drop in the mechanical properties of the SRCs.

Экструдирование растительного сырья для продуктов питания (обзор)

Introduction. The present review covers the issues of extrusion of plant raw materials in food industry. The authors analyzed foreign publications about various extrusion technologies, their rational parameters, and their effect on the properties of final products. Study objects and methods. The research featured extrusion methods of plant raw materials in food production. The review included scientific articles published in English in 2000–2020. Results and discussion. Extrusion is an effective processing method for plant raw materials in food industry. The analysis made it possible to define the effect of extrusion parameters on the components of plant raw materials. Extrusion increases digestibility of such plant components as protein and starch. High temperature, speed, and moisture are the optimal parameters for extrusion. High barrel temperature has a negative effect on vitamin and carotene content, while feed rate and screw speed are not important. Extrusion leads to complete mycotoxins reduction at critical temperatures. While high temperature and screw speed are important for process efficiency, they have a negative effect on the nutritional value of the final product. Conclusion. Optimal parameters of various raw materials and their compounds remain largely understudied, in spite of the fact that they are responsible for the balance between the required extrudate properties and nutritional value. Formation of nutrient complexes and their effect on the process parameters also require further research, especially in regard with protein-carbohydrate and amylaselipid complexes. In general, extrusion of plant raw materials remains a promising but largely neglected research topic in food science.

Influence of extrusion process parameters on specific mechanical energy and physical properties of high-moisture meat analog

Abstract To investigate the effect of process parameters during high-moisture extrusion on system parameter (specific mechanical energy, SME) and product physical properties, blend of soy protein isolate, wheat gluten, and corn starch (50:40:10 w/w) was extruded using co-rotating twin screw extruder equipped with cooling die at 55 and 65% feed moisture, 150 and 170 °C barrel temperature, 150 and 200 rpm screw speed. The hardness and chewiness of products increased as all the extrusion process parameters became low. Among the tested range of process parameters in this study, a combination of high moisture (65%), high barrel temperature (170 °C), and low screw speed (150 rpm) generated the low SME input (less energy consumption) with high texturization degree of meat analogs. Layer and fibrous structure formation of the samples were influenced by variations in process parameters, primarily feed moisture and barrel temperature.

Influence of granulation temperature on particle size distribution of granules in twin-screw granulation (TSG)

This study investigated an influence of granulation temperature during twin-screw granulation (TSG) on particle size distributions (PSDs). The influence of the granulation temperature on granule size distributions varied, depending on the liquid to solid (L/S) ratio, the kind of binders, the method of binder addition, and the filler material. The PSD of granules was broad and bimodal at a barrel temperature of 30 °C. Granules size distributions became narrow and second height decreased at high barrel temperature. While the L/S ratio had an effect on the sharpness of granule size distributions, this effect was minor compared to the granulation temperature. Granule size distributions were influenced by binder addition methods. When the binder was added as solution, PSD became broad. In formulations using lactose as filler, PSD became broad and bimodal at 90 °C. Much lactose was dissolved in granulation solution at high temperature, because the solubility of lactose rises significantly with the solution temperature leading to higher effective L/S ratio in the granulator. Hence, granulation was proceeded and large granules were formed. From these results, the granulation temperature is one of important parameters to obtain mono-modal PSD in TSG.

Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks

Abstract Extruded cereals made of wheat flour and grinded Yellow mealworm larvae (Tenebrio molitor) were produced to investigate the effect of insect inclusion (0%, 10%, 20%) and processing conditions (barrel temperature and screw speed) on their nutritional content, microstructure, texture and digestibility. Snacks enriched with 10% mealworm powder shifted their macronutrient composition towards a protein content high enough to claim the food as “source of protein” according to European food regulation. At 10% of enrichment, the adoption of high barrel temperature and screw speed significantly improved the microstructure, in terms of expansion and pore structure, delivering acceptable textural qualities. At 20% substitution, snacks showed poor expansion properties, mainly due to the presence of fat in the larvae. Starch and protein digestibility of were correlated with microstructure properties as a function of porosity, pore size and wall thickness. Interestingly, mechanical forces generated in extrusion likely improved the digestibility of T. molitor proteins which are tightly bound and sclerotized to the exoskeleton. Tailoring processing conditions and formulation insect ingredients can be successfully incorporated into extruded cereal snacks. Industrial relevance This study evaluated the nutritional and technological properties of extruded cereal snacks enriched with an edible insect powder (T. molitor). Results suggested that edible insects can be used as novel ingredient in extruded snacks and pointed out how processing conditions can modulate snack digestibility.

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.

Data Mining Approach for Quality Prediction and Fault Diagnosis of Injection Molding Process

Objectives: To implement data mining approach to diagnose the causes of faults occurring in the injection molding product and to predict the quality of product for a particular setting of process parameters. Methods and Statistical Analysis: Decision Tree, k-Nearest Neighbor (k-NN) and Polynomial by Binomial classification techniques are used to build the data mining models by training them on dataset collected during the injection molding of a cap for 25 ml container. Findings: These models are evaluated on test dataset and their prediction accuracy is found to be 95%. Sink marks are caused by low injection speed, nozzle temperature and injection pressure. Low nozzle and mould temperatures and injection pressure resulted in short shot. High barrel temperature at Zone 2 and injection speed are responsible for burn marks in the product. Applications/Improvements: The higher prediction accuracy of these models is helpful in predicting the quality of product before its manufacture and thereby avoiding the production of defective parts. This approach can be further extended for injection molded parts made out of various plastic materials and process conditions.

Physico-Chemical Composition and Functional Properties of Blended Flour Obtained from Lentil, Pumpkin and Barley for Development of Extrudates

Barley based extruded snacks containing pumpkin and lentil was produced using twin screw extruder. Response surface methodology were used to optimize and evaluate the effect of three independent variables viz. feed composition (50% to 90% barley flour; 2.5% to 42.5% lentil flour and 7.5% pumpkin flour), moisture content (13% to 21%) and barrel temperature (115°C to 155°C) on lateral expansion, bulk density, water absorption index, water solubility index, SME and breaking strength of extrudates. Low barrel temperature and low moisture content were found to enhance the lateral expansion (37-70.8) whereas low barley content significantly reduced lateral expansion of extrudates. A significant increase in water absorption index was (5.34 g/g to 6.23 g/g) observed at high moisture content. The negative regression coefficients of feed composition, barrel temperature and moisture content revealed that these parameters reduced water solubility index of extrudates. Higher moisture content depicted positive effect on breaking strength (178.71-325.77 N) whereas increased barley content significantly reduced effect on breaking strength. Lower values of bulk density were observed at lower values of moisture content. Low moisture content significantly reduced effect on bulk density. The specific mechanical energy of barley based extrudates ranged in between 221.07 to 327.45 W hr/kg, a significant decrease in specific mechanical energy was observed at low moisture content. Feed composition, high moisture content and high barrel temperature enhanced the luminosity, redness and yellowness of extrudates. The extruded samples were evaluated organoleptically for appearance, texture, flavour and overall acceptability by semi trained panel of 10 judges using 5-point scales.

Application of Food Extrusion Process to Develop Fish Meat-Based Extruded Products

Food extrusion provides a great versatility for the development of low-cost, high-nutritive and convenient food products such as cereal-based snacks and food products. Extruded snacks are gaining importance nowadays due to their peculiar taste, texture and convenience. Extruded products contain low levels of protein, which makes it necessary to fortify them with protein-rich diets. One of the possible ways for alleviating this problem is to utilize fish and fish proteins to enrich cereal-based extruded products. Demand for fish meat and fish meat-based products is increasing day by day, and utilization of bycatch, low-cost and underutilized fish and shellfish is a major current issue. Utilizing fish meat and fish portions to develop extruded products will add value to the low-cost and underutilized fish and shellfish, thus promoting their utilization. The major factors during extrusion processing which affect the physical and chemical properties of the final product are high barrel temperature, feed moisture, composition of raw materials (protein and starch mainly) and the screw speed. Extrusion processing and changes in the ingredients will influence the system variables as well as product characteristics. In this view, the present article describes in detail about food extrusion process, application of food extrusion to develop fish meat-based extruded products, quality of fish-based extruded products and future prospects of the technology.

Impact of extrusion processing conditions on lipid peroxidation and storage stability of full-fat flaxseed meal.

BackgroundThe full-fat flaxseed (Linum usitatissimum L.) meal has obtained relatively new flourished concept as food or feedstuff for the development of healthier products. It provides favorable balance of polyunsaturated, monounsaturated and saturated fatty acids. However, flaxseed meal may be susceptible to oxidation by exposure to various storage conditions which is extremely undesirable and produces toxic compounds to human health. Another consideration in the application of flaxseed meal relates to the presence of anti-nutritional compounds that need to be minimized using appropriate processing method. The present research work was conducted to evaluate the impact of extrusion processing conditions and storage of full-fat flaxseed meal on functional characteristics such as α-linolenic acid content, lipid peroxidation and sensory attributes.MethodsThe raw flaxseed meal was analyzed for cyanogenic glycosides, tannin and mucilage anti-nutritional compounds. Fatty acids composition was quantified by gas chromatography. The meal was extruded at barrel exit temperature (100–140 °C), screw speed (50–150 rpm), feed rate (30–90 kg/h) and feed moisture (10–30 %) for reduction of anti-nutritional compounds. The raw and extruded meals were stored for a ninety-day period under room conditions (20–25 °C). Lipid peroxidation was analyzed by peroxide, free fatty acids, conjugated dienes, total volatiles and malondialdehyde assay. Color, aroma and overall acceptability attributes were evaluated by sensory multiple comparison tests.ResultsThe raw flaxseed meal possessed significant amount of anti-nutritional compounds, lipid and α-linolenic acid contents. The extrusion processing at high barrel exit temperature (140 °C) significantly reduced the cyanogenic compounds (84 %), tannin (73 %) and mucilage (27 %) in the flaxseed meal. The α-linolenic acid content and lipid peroxidation did not significantly change after extrusion processing or during storage at the end of 60 days. Fluctuations in sensory attributes occurred during storage, but at the end of 90 days, only the extruded samples presented negative effect and showed lowest consumer acceptability.ConclusionsThe present study suggested that extrusion of flaxseed meal at optimum conditions and stored for 60 days did not change the stability of full-fat flaxseed meal and can be used as supplement or ingredient for the production of various healthier products.

Effect of Extrusion Parameters on the Physical and Functional Properties of Cocoyam (Colocasia esculenta) Flour

Cocoyam (Colocasia esculenta) flour was cooked and extruded in a single screw extruder (DD85G, 201132, IBG Monforts Gmbhi & Co, D-4050 Monchengladbach, Germany). A second order central composite response surface design was adopted in designing the experiment which generated 20 runs on selected process parameters including feed moisture (22,24,26%), screw speed (60,70,80rpm) and barrel temperature (200,220,240 0 C) on the functional and physical properties (density, expansion, water absorption index (WAI), water solubility index (WSI) and textural characteristics) of the extrudates. At high feed moisture content there was increase in extrudates density, decrease in expansion, increase in WAI, decrease in WSI and increase in hardness while high barrel temperature lead to decrease in extrudates density, WAI and hardness but increased the expansion ratio and WSI of the extrudates. Keywords: Cocoyam, single screw extrusion, physical and functional properties

CHEMICAL, SENSORY, PHYSICAL AND MICROBIOLOGICAL EVALUATION OF THREE NOVEL MILK BEVERAGES FOR CHILDREN

Abstract This work was carried out to study effect substitution of corn grits with 5 % sweet potato or pumpkin grits for processing corn snacks using extrusion cooking techniques . The most favorable conditions for operator device were determined namely: feed moisture content , speed screw and extruder barrel temperature .Sensory evaluation such as color, taste, appearance, crispness and over all acceptability on the final product characteristics were studied. Three factors were identified for the operation as follows :feed moisture contents(16, 18 and 20%), screw speed(120, 140, 160rpm) and barrel temperature(130, 150 and 170 ° C) and the impact on the physicochemical properties such as bulk density (BD), expansion rate(ER) and water solubility index %( WSI %). The results indicated that the suitable expansion ratio were 2.01 and 2.62 gm/ cm3 and the swelling percentage were 3 .5 to3.4 %, respectively checks at 16% and 18% moisture for blend snacks1 ( 95% corn grits + 5% sweet potato grits )and blend snacks2 ( 95% corn grits + 5% pumpkin grits),while the proper screw speed ( 120 and 140 rpm ) by high barrel temperature ( 130 and 150 oc). The results showed significant differences in the color, taste, appearance, crispness and over all acceptability in each of the blend 1 and 2 as compared to the control (100% corn grits snacks) and had a best appearance of the blend 1 and the highest values ​​for color, taste and over all acceptability for the blend 2. So, it can be concluded that the process of extrusion device cooking heat the most suitable for operation is content feed humidity 16% ,temperature130 °c and the speed screw120rpm for a blend1 and 18% moisture ,150° c and 140rpmfor the blend 2to produce a product acceptable corn Snacks, and on the other the use of 5% of the sweet potatoes grits or pumpkin grits for the production of corn snacks contributed positively to show the desired qualities of a product such as increasing the expansion rate , improved crispness, taste and overall acceptability. This study highlights the importance of the selection experimentally the impact of new ingredients on different variables when manufacturing snacks from corn snacks. Keywords: Extrusion, Snacks, Screw Speed, Sweet Potato, Pumpkin, Corn grits and sensory.

THE EFFECT OF USING SWEET POTATO AND PUMPKIN GRITS ON PRODUCING CORN SNACKS BY EXTRUSION COOKING.

Abstract This work was carried out to study effect substitution of corn grits with 5 % sweet potato or pumpkin grits for processing corn snacks using extrusion cooking techniques . The most favorable conditions for operator device were determined namely: feed moisture content , speed screw and extruder barrel temperature .Sensory evaluation such as color, taste, appearance, crispness and over all acceptability on the final product characteristics were studied. Three factors were identified for the operation as follows :feed moisture contents(16, 18 and 20%), screw speed(120, 140, 160rpm) and barrel temperature(130, 150 and 170 ° C) and the impact on the physicochemical properties such as bulk density (BD), expansion rate(ER) and water solubility index %( WSI %). The results indicated that the suitable expansion ratio were 2.01 and 2.62 gm/ cm3 and the swelling percentage were 3 .5 to3.4 %, respectively checks at 16% and 18% moisture for blend snacks1 ( 95% corn grits + 5% sweet potato grits )and blend snacks2 ( 95% corn grits + 5% pumpkin grits),while the proper screw speed ( 120 and 140 rpm ) by high barrel temperature ( 130 and 150 oc). The results showed significant differences in the color, taste, appearance, crispness and over all acceptability in each of the blend 1 and 2 as compared to the control (100% corn grits snacks) and had a best appearance of the blend 1 and the highest values ​​for color, taste and over all acceptability for the blend 2. So, it can be concluded that the process of extrusion device cooking heat the most suitable for operation is content feed humidity 16% ,temperature130 °c and the speed screw120rpm for a blend1 and 18% moisture ,150° c and 140rpmfor the blend 2to produce a product acceptable corn Snacks, and on the other the use of 5% of the sweet potatoes grits or pumpkin grits for the production of corn snacks contributed positively to show the desired qualities of a product such as increasing the expansion rate , improved crispness, taste and overall acceptability. This study highlights the importance of the selection experimentally the impact of new ingredients on different variables when manufacturing snacks from corn snacks. Keywords: Extrusion, Snacks, Screw Speed, Sweet Potato, Pumpkin, Corn grits and sensory.

Metal Injection Moulding of ZK60 Magnesium Alloy Powder Using Palm Stearin Based Binder System

This paper presents a new fabrication process for producing magnesium alloy components via metal injection moulding (MIM). Here, four kind of feedstock with 62, 64, 66 and 68% powder loading were prepared by a mixture of gas atomized ZK60 magnesium alloy powder with a resin consisting of palm stearin and low density polyethylene. The rheological investigation of the feedstock was carried out and the optimal powder loading was determined. The optimal powder loading feedstock was then injected by screw type injection moulding machine. The effects of injection moulding parameters on the physical and mechanical properties of green compacts were evaluated. The results showed that injection moulding of a feedstock containing 64% magnesium alloy was possible at high barrel temperature and pressure.

Metal Injection Moulding of ZK60 Magnesium Alloy Powder Using Palm Stearin Based Binder System

This paper presents a new fabrication process for producing magnesium alloy components via metal injection moulding (MIM). Here, four kind of feedstock with 62, 64, 66 and 68% powder loading were prepared by a mixture of gas atomized ZK60 magnesium alloy powder with a resin consisting of palm stearin and low density polyethylene. The rheological investigation of the feedstock was carried out and the optimal powder loading was determined. The optimal powder loading feedstock was then injected by screw type injection moulding machine. The effects of injection moulding parameters on the physical and mechanical properties of green compacts were evaluated. The results showed that injection moulding of a feedstock containing 64% magnesium alloy was possible at high barrel temperature and pressure.

Material characterization of a novel new armour steel

The material characterization of a novel new armour steel with comparison to a leading commercial benchmark alloy is presented. Direct ballistic and experimental comparison is drawn. The 5.56 × 45 mm [M193] and 7.62 × 51 mm [NATO Ball] projectiles were used in a cartridge type high pressure barrel configuration to evaluate the superior plugging resistance of the new steel over a range of plate thicknesses. To characterize the dynamic plasticity of the materials, quasi-static, notched and high temperature tensile tests as well as Split Hopkinson Pressure Bar tests in tension and compression were performed. The open source explicit solver, IMPACT (sourceforge.net) is used in an ongoing numerical and sensitivity analysis of ballistic impact. A simultaneous multi variable fitting algorithm is planned to evaluate several selected numerical material models and show their relative correlation to experimental data. This study as well as micro-metallurgical investigation of adiabatic shear bands and localized deformation zones should result in new insights in to the underlying metallurgical and physical behavior of armour plate steels during ballistic perforation.

Integrated Movable System of Fuel Cell with Replaceable Fiber Bipolar Plate

It is important for the fuel cell integrated movable system to operate voltage and current using safety control technology. In order to work at the convenient condition of the fuel cell system, high performance fuel cell stack with replaceable fiber bipolar plate should be arranged with the integrated subsystem and appropriate working process. The parameters which affect the performance of PEMFC consisting of relative humidity, reaction temperature, gas inlet temperature, gas inlet pressure, and hydrogen and air flow rate. This study is to develop the integrated movable system on distributed power generation and backup power application, such as oxidant supply system, fuel supply system, heat management system, water management system, and power conditioning system. It comprises a novel PLC (Programmable Logic Control) system and human-machine interface. The controller is developed to control fuel cell system and record the operation data by using data acquisition system. The controller can be applied to high performance stack and system to obtain the best performance. The easy-taken high capacity hydrogen barrel embedded into steel plate of this movable system and more convenient than other fuel cell system.

Design of high performance barrel integer adder

To accelerate the adder, a new parallel integer addition algorithm — carry barrel adder algorithm was proposed. The adder applied half-adder, combining parallel and iterative feedback ideas, judging the completion of a summation according to the value of the carry chain produced after each round of iteration, which can maintain the acceleration of calculation on low power consumption. The simulation results show that the proposed design of the barrel integer adder can accelerate prominently in slight augmentation of areas.