Properties Of Extrudates Research Articles

Microstructure and mechanical properties of probeless friction stir extrusion joined joints of 6061-T6 aluminum alloy to Q235 steel

Microstructure and mechanical properties of probeless friction stir extrusion joined joints of 6061-T6 aluminum alloy to Q235 steel

Conversion of Industrial Food Wastes Cranberry Pomace into Foods Blending with Rice Flour Using Single-screw Extrusion Process

The main objective of this study was to convert the cranberry pomace into value-added extruded cereals/snacks blending with rice flour using a single screw extruder based on the physicochemical properties of extrudates because utilization of the byproduct cranberry pomace would be necessary for the growth of cranberry juice processing industries and the extruded snacks/cereals with higher fiber and antioxidant and less carbohydrate would be required to fulfill the consumers’ demand. The six different formulations by blending 0, 5, 10, 15, 20 and 25% cranberry pomace with 100, 95, 90, 85, 80 and 75% of rice flour, respectively, were extruded using a single screw extruder. The temperature (150℃), screw speed (270 rpm), feed rate (20 Kg/hr) and feed moisture content (35%) were constant during extrusion. The physicochemical properties of the extrudates were characterized to determine the desirable formulations. The results indicated that radial expansion ratio (1.11-1.67), the solid density (0.71-0.76 g/mL), piece density (0.20-0.63 g/mL), porosity (14.49-72.38%), hardness (23-157.73 N), crispness (4.17-13.5), moisture content (3.22-4.39%), water activity (0.14-0.36) and the water solubility (7.07-30.80%) of rice flour and cranberry pomace blend extrudates were varied depending on the combinations of the rice flour and cranberry pomace. The results revealed that up to 20% cranberry pomace could be added with 75-80% rice flour to develop high fiber and antioxidant with less carbohydrate cereal/snack products. The utilization of cranberry pomace combining with rice flour through extrusion process can provide a unique opportunity to generate healthier snacks and cereals that have higher fiber and antioxidant and low carbohydrate.

3D printing of single-walled objects

Material deposition additive manufacturing, commonly known as fused deposition modeling (FDM) or 3D printing, is gradually becoming popular for engineering applications ranging from biomedical to construction. In many of these applications, the manufactured objects need to be hollow, or with thin walls. For example, personalized medicines may require 3d printing of thin-walled capsules, and 3D printed housing solutions require single wall of construction structures. Keeping such applications in mind, this paper studies the single-wall extrusion behavior of polylactic acid, a thermoplastic polyester commonly used in 3D printing. Different extrusion parameters, namely, printing temperature, printing speed, layer thickness, extrusion rate etc. have been explored, and their examined their effects on the extrusion properties. The thickness and the uniformity of extrusion were considered as the output parameters. It was observed that the printing temperature has a very significant effect on the achievable flow rate of the extruded material, as higher flow rate requires higher thermal input from the nozzle wall. It is possible to increase flow rate by increasing nozzle temperature, but that may adversely affect the uniformity of the extrusion.

The Role of Interfaces in Governing Processing and Properties of Stacked Hot Extrusion of Multilayered Al Composites with Amorphous Interlayers

The Role of Interfaces in Governing Processing and Properties of Stacked Hot Extrusion of Multilayered Al Composites with Amorphous Interlayers

Enzymatic modification of oat protein concentrate with trans- and protein-glutaminase for increased fibrous structure formation during high-moisture extrusion processing

Oat protein concentrate (OPC) was treated with transglutaminase (TG) and a combination of transglutaminase and protein-glutaminase (TG + PG), with or without preheating (95 °C, 15 min). The characteristics of the modified OPC were examined and further studied in high-moisture extrusion processing (HMEP). SDS-PAGE analysis showed that both enzyme preparations induced cross-linking between the OPC proteins and that the preheating step enhanced it. TG + PG treatments increased protein solubility and decreased the average particle size of OPC. TG treatment also decreased the particle size but had an insignificant effect on protein solubility. TG + PG 5 U treatment with preheating showed the highest RVA viscosity of 1076 mPa s. When OPC samples were studied during extrusion processing, enzyme treatments were found to affect the extrudate properties. The same OPC sample that showed the highest viscosity value, i.e. preheated TG + PG 5 U, showed also the most optimal fibrous structure formation and the strongest structure according to tensile strength results.

Influence of chickpea flour and yellow pea concentrate additive amount and in‐barrel moisture content on the physiochemical properties of extruded extrudates

This research was carried out to produce high-quality protein breakfast from cornmeal-chickpea flour (DCM-CPF) and cornmeal-yellow pea concentrate (DCM-YPC) blends by twin-screw extruder. Effect of CPF level (25%, 50%, 75%) and YPC level (10%, 20%, 40%) and in-barrel moisture content (IBM) (25%, 28%, 31%) on expansion were determined. Under 25% IBM, the extrudates with higher CPF (75%) and YPC (40%) amount had the lower torque, specific mechanical energy (SME), specific longitudinal expansion (SLE), expansion ratio (ER). And piece density (PD) and bulk density (BD) were higher than low CPF and YPC level significantly (p < .05). The increase of IBM from 25 to 31% resulted in increase of PD, BD, hardness (p < .05) and decreased of SLE, ER (p < .05) and degree of gelatinization for extrudates. The increase of IBM resulted in the decline of peak viscosity and breakdown. The results showed thsat high-quality protein extrudates exhibited acceptable physicochemical properties. Practical applications Human's need for ready to eat breakfast food is not only to meet the energy supply and convenience, but also to pay more attention to the nutrition and high-quality proteins of the food formula. Chickpea and yellow pea are a suitable source of dietary proteins due to their good balance of amino acid, high protein bioavailability, rich in vitamins and minerals, and relatively low levels of anti-nutritional factors. Extrusion process has been widely used to produce various starch-based foods, and the addition of legumes would affect the puffing characteristics of extrudates. In this research, we explored high-quality protein (higher IV-PDCAAS and PDCAAS protein per serving (30g)) expanded extrudates from corn meal-chickpea flour blends and corn meal-yellow pea concentrate blends and the influence of chickpea flour and yellow pea concentrate amount and in-barrel moisture content on physiochemical properties of extrudates were analyzed. The products exhibited good physicochemical properties.

Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks.

Legumes are not valued by all consumers, mostly due to the prolonged soaking and cooking process they require. This problem could be solved by preparing legume-based ready-to-eat snacks. In this study, the effect of two different dies (circular and star-shaped, with cross-sections of 19.6 and 35.9 mm2, respectively) on the physico-chemical properties, anti-nutritional compounds, and sensory features of extruded breakfast snacks was determined. Extruded products were obtained from 100% legume flours of red lentil, faba bean, brown pea, and common bean. The extrusion-cooking conditions were 2.5 g/s feed rate; 160 ± 1 °C die temperature; 16 ± 1 g/100 g feed moisture, and 230 rpm screw speed. Star-shaped extrudates showed a lower expansion ratio, degree of starch gelatinization, and water solubility index, as well as higher bulk density, hardness, crunchiness, and lightness (L*) values. The oligosaccharides showed non univocal variations by changing the die, whereas phytates did not vary at all. The extrudates from lentil flour (richer in fiber) were the least preferred by sensory panelists, due to their hard texture. However, the spherical extrudates were preferred over the star-shaped product. These results emphasize the possibility of improving the physico-chemical and sensory properties of legume extrudates by selecting a proper die.

Nutritional, physicochemical, and textural properties of gluten‐free extruded snacks containing cowpea and whey protein concentrate

SummaryReady‐to‐eat extruded snacks with high protein and fibre were developed from a composite flour comprising rice flour, cowpea flour and whey protein concentrate (WPC). Nutritional, physicochemical, and textural properties of extrudates were evaluated, at five ratios of cowpea: WPC (10:0, 15:05, 20:10, 25:15, 30:20); rice flour was used as a control. The protein and fibre content in the extrudates significantly increased (P ≤ 0.05) with cowpea (10%–30%) and WPC (5%–20%) incorporation compared to the control. The extrudates with higher levels of cowpea and WPC showed a significant increase in bulk density and hardness. A slight decrease of 12% was observed in the expansion of 15% cowpea and 5% WPC fortified extrudates compared to the control. The number of peaks during compression increased with incorporations of cowpea and WPC. All cowpea and WPC containing snacks were darker than the control. Significant correlations were found between the protein, fibre, colour values and textural properties. The essential and non‐essential amino acid profiles increased in the extrudates, proportionally to the cowpea and WPC fortification.

The physicochemical and catalytic properties of clay extrudates in cyclization of citronellal

Four clay materials, namely, bentonite, bleaching earth, attapulgite and sepiolite, were shaped into the cylindrical body by extrusion. Clays were characterized in depth by TEM, SEM-EDX, N2 physisorption, pyridine FTIR, pH measurements, contact angle measurements, 27Al MAS NMR, and the crush test. Catalytic properties were investigated in the citronellal cyclization as a model reaction. The reaction was performed in the trickle-bed reactor at 70 °C, 10 bar of Ar with 0.086 M initial citronellal concentration in cyclohexane. The best results were obtained over attapulgite with isopulegols yield of 24% and stereoselectivity to the desired isopulegol isomer of 61%. Attapulgite had the highest meso-to-micropore volume ratio, the highest basicity, a low Brønsted-to-Lewis acid sites ratio, and the lowest amount of Brønsted acid sites compared to other extrudates. In addition, same clay exhibited the highest mechanical strength of extrudates.

Influence of extrusion on the feed value of flax seeds

Relevance. The wide use of extrusion for processing plant raw materials is explained by the possibility of improving the structure and increasing the availability of macronutrients of the target product. Extrusion of oilseeds is complicated by the negative effect of high lipid content on the ongoing physicochemical processes and, as a consequence, a decrease in the quality of extrudates. Along with their high lipid content, oilseeds such as flaxseed contain significant amounts of protein, soluble (mucilage) and insoluble (cellulose, lignin) fibers, which can also affect the technological properties of extrudates. As a high-energy and protein component, flax seeds are used in the feed industry. Increasing the nutritional value of flax seeds and their safety will expand the range of biologically active additives for the production of feed. The purpose of this work is to study the effect of extrusion on the feed value of flax seeds.Methods. For the research we used unmilled oil flax seeds produced in 2020. Flax seeds were processed by wet extrusion: the raw material was preliminarily moistened to 17% at 80 °C; extrusion process parameters — 120 °С, pressure 40 atm., duration 30 sec. Extruded flax seeds were obtained on a pilot plant of OOO “Fid-Group” (Belgorod region). Studies of extruded flax seeds were carried out on the basis of the laboratory for processing bast crops of the Federal Scientific Center for Fiber Crops (Tver).Results. A comparative analysis of the results showed a positive effect of short-term barothermal treatment, such as extrusion, on the chemical composition of flax seeds and their feed parameters. It has been shown that: the content of crude protein in extruded flax seeds increased by 3.97%, the water-soluble fraction increased by 66.18%, which indicates an increase in the biological value of the extrudate; the mass fraction of crude fiber decreased by 1.18%, which indicates an improvement in the digestibility of the extruded product; the content of mineral nutritional value increased by 12.5%; when using barothermal treatment, the nutritional value of flax seeds increased by 2.46%, metabolic energy increased by 2.19% and digestible protein increased by 4.08%; the level of indicators of the lipid complex, acid number and peroxide number, decreased by 40 and 39% respectively, which indicates a decrease in the activity of enzymes that cause hydrolytic and oxidative deterioration of the extrudate.

Physicochemical Properties of Milk Protein Concentrate Extrudates Generated Using Supercritical Carbon Dioxide

This study elucidated the comparative effects of steam extrusion (SX, 115 °C) and supercritical fluid extrusion (SCFX, 85 °C) on the physicochemical properties of extruded milk protein concentrate. SCFX with SC–CO2 injection at 2.5 (SC-2.5) and 5 (SC-5) wt % feed moisture temporarily lowered the pH of melt to 4.90 and 4.75, respectively, while the pH of 6.2 was maintained during SX. Acidic conditions during SCFX prevented temperature and shear-induced protein aggregation of calcium bridging and disulfide type. Compared to unextruded samples, the free sulfhydryl content was reduced by 12.6% in SC-5 and 75.9% in SX extrudates, indicating decreased sulfhydryl interactions in SCFX extrudates. The water-soluble protein fractions in SC-5 exhibited mean particle size and zeta potential of 166 nm and −28 mV, respectively, compared to 566 nm and −12.8 mV for SX. Thus, temporarily induced acidity and lower operating temperature of SCFX prevented protein aggregation and contributed to improving the physicochemical properties of milk protein extrudates.

Process optimization of extrusion variables and effects on some quality and sensory characteristics of extruded snacks from whole pearl millet-based flour

This study investigated the effects and optimization of the respective feed compositions of pearl millet flour (PMf), African walnut flour (AWf), and corn starch (CS) [FC, (100:0:0, 90:5:5, and 80:10:10)], feed moisture content [FMC, (10, 15, and 20%)] and barrel temperature [BT, (60, 70, and 80 °C)] on some quality characteristics of extruded snacks using Box-Behnken design. The AWf and CS were substituted at 0, 5, and 10% in PMf and evenly mixed with sterile water to attain the required FMC. The resultant dough was processed in a twin-screw extruder into whole pearl millet-based snacks. The results showed that the extrusion variables significantly influenced (p < 0.05) the quality and extrudate properties examined. The good fits of the response models were affirmed favourably by the adequacy of the coefficient of determination (> 0.90), absolute average deviation (≤ 0.05), accuracy factor (≤ 1.05), and bias factor (≤ 1.01). The optimization of the combined interactive effects on an extruded snack prepared using 80% PMf, 10% AWf, and 10% CS cooked with 15% FMC at 60 °C BT gave desirable crude protein, fat, fibre contents with complementary low residence time, increased expansion ratio, and was liked moderately by the sensory panellists. Pearl millet-based snacks could be a worthy alternative to gluten-free snacks.Article HighlightsThe extrusion variables’ interactive effect significantly influenced the pearl-millet snacks’ quality changes.High feed composition and lower feed moisture resulted in high protein, fibre, & fat.The response models were affirmed favourably by the adequacy of the indices examined.

Physical characteristics of corn extrudates supplemented with red lentil bran

In this study, extruded snacks were produced from corn flour supplemented with red lentil bran (RLB), and effects of exit-die temperature (110, 130 or 150 °C), feed moisture content (19 or 21%), and bran levels (5 or 10%) on the physical and textural properties of extrudates were investigated. A 5% RLB addition level improved the radial expansion index (REI) values of extrudates produced at relatively low exit-die temperature (110 and 130 °C), compared to control samples. Among the bran supplemented samples, the highest REI (4.46) and the lowest extrudate density (ED) (164 kg m−3) results were obtained from 5% RLB blended corn extrudates produced at 150 °C exit-die temperature and 19% feed moisture content. High correlations were determined between extrudates REI and crunchiness (R2 = 0.871) between ED and hardness (R2 = 0.890) and between REI and ED (R2 = −0.857). Whereas REI, ED and colour values of extrudates significantly (p < 0.001) influenced by RLB addition to feeding recipe; hardness and crunchiness were not considerably affected. These results show RLB one of the pulse by-products can be used practically in the development of fibre-rich extruded snacks and utilised to provide products with added-value from lentil wastes.

Effect of Thermally Formed Alumina on Density of AlMgSi Alloys Extrudate Recycled Via Solid State Technique

Solid state recycling of aluminium via hot extrusion is a sustainable technique. The process performed before hot extrusion plays a vital role on the extrudate properties. In this study, the effect of naturally and thermally formed in-situ alumina on the extrudate density were investigated. Fours type of material identified as a solid as-received, non-treated recycle chip, 300 0C thermally treated recycle chip and 500 0C thermally treated recycle chip were prepared for the experiment. Prior to extrusion, the recycle chips were compacted into a chip-based billet, preheated and immediately extruded into a semi-finished product. The density test performed on the chip-based extrudate found that the type of chips influenced the density. The chip-based extrudate made of 300 0C and 500 0C thermally treated chips resulted in higher density than solid as-received and non-treated chips. Chip-based extrudate produced from 500 0C thermally treated chips resulted in density of 2724 kg/m3, which is the highest among the specimen. This density value was 0.7 % higher compared to the solid as-received extrudate. Microstructure examination on the cross-section revealed the alumina entrapped in the chip-based extrudate. The alumina entrapped in 500 0C thermally treated chips specimen was more prone than the non-treated and 300 0C thermally-treated chips. This finding explains the variation in the extrudate density.

Correlations of Geometry and Infill Degree of Extrusion Additively Manufactured 316L Stainless Steel Components

This study focuses on the effect of part geometry and infill degrees on effective mechanical properties of extrusion additively manufactured stainless steel 316L parts produced with BASF’s Ultrafuse 316LX filament. Knowledge about correlations between infill degrees, mechanical properties and dimensional deviations are essential to enhance the part performance and further establish efficient methods for the product development for lightweight metal engineering applications. To investigate the effective Young’s modulus, yield strength and bending stress, standard testing methods for tensile testing and bending testing were used. For evaluating the dimensional accuracy, the tensile and bending specimens were measured before and after sintering to analyze anisotropic shrinkage effects and dimensional deviations linked to the infill structure. The results showed that dimensions larger than 10 mm have minor geometrical deviations and that the effective Young’s modulus varied in the range of 176%. These findings provide a more profound understanding of the process and its capabilities and enhance the product development process for metal extrusion-based additive manufacturing.

Insight into the correlations among rheological behaviour, protein molecular structure and 3D printability during the processing of surimi from golden pompano (Trachinotus ovatus)

To investigate the 3D printability of surimi from golden pompano, the rheological properties, protein molecular structure, and 3D printability of food inks from every step of surimi processing were measured, and their correlations were analysed. The results showed that surimi from chopping (surimi-C), chopping with salt (surimi-CS) and setting (surimi-S) were suitable for 3D printing, among which surimi-CS had the best shape fidelity. The clustering analysis of variables revealed that the yield stress and AF could be used as indexes to characterize extrusion and deposition behaviour of surimi, respectively. The accuracy of 3D printing was affected by the extrusion property of the food ink, which was controlled by the ionic bond content. The stability of 3D printing was affected by the self-supporting capacity of the food ink, which was controlled by the hydrogen bond and hydrophobic interaction contents. The results provided theoretical guidance for developing 3D printing of surimi ingredients.

Effects of particle size distribution and processing conditions on the techno-functional properties of extruded soybean meal

Soybean meal (SBM) is a protein-rich, soybean oil industry by-product which can be extruded for improved techno-functionality and potential utilization as a food ingredient. The effects of SBM particle size distribution [PSD] (small, medium and large), extrusion feed moisture content (15, 21 and 27 g water/100 g dry SBM) and barrel temperature (110, 130 and 150 °C at the die) on techno-functional properties of SBM extrudates were investigated. A decrease in barrel temperature from 150 to 110 °C generally improved nitrogen solubility index, gel forming capacity, oil holding capacity and emulsion capacity of extrudates. In addition, increasing feed moisture content from 15 to 27 g water/100 g dry SBM generally enhanced oil and water holding capacities. Nitrogen solubility index of extrudates made from large PSD feed was generally higher than that of medium PSD extrudates. PSD of SBM also affected the torque and specific mechanical energy requirements during extrusion cooking, SBM with large PSD requiring a higher level of mechanical energy input to be processed when compared to that with medium PSD. This work provided a comprehensive understanding of how feed particle size, extrusion moisture and barrel temperature can be manipulated to provide new opportunities in producing novel food ingredients from SBM.

Homogenisation Efficiency Assessed with Microstructure Analysis and Hardness Measurements in the EN AW 2011 Aluminium Alloy

When extruding the casted rods from EN AW 2011 aluminium alloys, not only their homogenized structure, but also their extrudable properties were significantly influenced by the hardness of the alloy. In this study, the object of investigations was the EN AW 2011 aluminium alloy, and the effect of homogenisation time on hardness was investigated. First, homogenisation was carried out at 520 °C for different times, imitating industrial conditions. After homogenisation, the samples were analysed by hardness measurements and further characterised by microscopy and image analysis to verify the influence of homogenisation on the resulting microstructural constituents. In addition, non-equilibrium solidification was simulated using the program Thermo-Calc and phase formation during solidification was investigated. The homogenisation process enabled more rounded shape of the Al2Cu eutectic phase, equilibrium formation of the phases, and the precipitation in the matrix, leading to a significant increase in the hardness of the EN AW 2011 aluminium alloy. The experimental data revealed a suitable homogenisation time of 4–6 h at a temperature of 520 °C, enabling optimal extrusion properties.

Process optimisation and product characterisation of milk protein concentrate extrudates expanded by supercritical carbon dioxide

The effects of water and supercritical CO2 (SC–CO2) addition rate, and pressure at SC–CO2 injection (PCO2) on physical and rheological properties of milk protein concentrate (MPC81) and MPC81‐sucrose (MPC81‐S) extrudates were investigated. As PCO2 increased, extrudate expansion decreased and storage modulus and hardness increased. PCO2 for MPC81 and MPC81‐S was optimised as 13.78 MPa and 11.03 MPa, respectively, whereas water rate of 40 (wt. % dry feed) and SC–CO2 rate of 2.25 (wt. % dry feed) were optimised for both formulations. Elucidating the association of extrusion parameters and extrudate properties will facilitate the development of MPC extrudates of commercial utility.

Experimental substantiation of the composition of the gel base with hydrocortisone for use in veterinary medicine

As veterinary practice shows, most often atopic dermatitis in animals manifests itself in the form of a rash (in the ears, muzzle, paws, etc.), which in turn is accompanied by itching. First of all, prescribe a single injection of glucocorticoids, or short-term therapy. Corticosteroid hormones (glucocorticoids) are one of the most powerful antiallergic drugs. They are effective in treating almost all types of allergic reactions. An appropriate dose of glucocorticoids is required to obtain a rapid effect, and the form of the drug should be convenient to use.&#x0D; The aim of the research. The aim of our study was experimentally substantiate the choice of the optimal gelling agent when developing a gel composition with hydrocortisone for use in veterinary medicine.&#x0D; Materials and methods. Physical, physico-chemical and pharmaco-technological methods were used during the experimental study. Studies were performed according to the method described in the SPhU. The rheological properties of the samples were determined using a rotary viscometer type Brookfield HB DV (USA) with spindle SC4-21.&#x0D; Results. As a result of the research, it was found that Aristoflex as a gelling agent in the development of a veterinary drug of local action will ensure the availability of appropriate extrusion properties (namely, easy and uniform application of animal skin, ease of use). Gels with hydrocortisone based on Aristoflex gave stable performance, which was confirmed by the results of mechanical and colloidal stability.&#x0D; Conclusions. The composition and technology of a hydrocortisone gel for local therapy of atopic dermatitis in animals has been developed. Aristoflex at a concentration of 1.5 % on the basis of a set of physicochemical, structural-mechanical and biopharmaceutical studies was selected as the optimal gelling agent in the drug