Application of image analysis to measure screw speed influence on physical properties of corn and wheat extrudates

Mezreb, K.; Goullieux, Adeline; Ralainirina, Robert; Quéneudec, M.

doi:10.1016/s0260-8774(02)00292-3

Cited by 57 publications

(41 citation statements)

References 5 publications

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“…The increase in WSI with increasing screw speed was consistent with the results reported for corn meal and corn and wheat extrudates (Jin et al,1995;Mezreb et al, 2003). Mezreb et al (2003) reported that the increase of screw speed induced a sharp increase of specific mechanical energy, the high mechanical shear degraded macromolecules, and so the molecular weight of starch granules decreased and hence increased WSI (Equation 8). WSI decreased significantly (P < 0.05) with increasing sweet potato flour proportion in the extrudate.…”

Section: Effect Of Process Variables On Product Water Solubility Indesupporting

confidence: 88%

Evaluation of extrudate from sweetpotato flour and tomato pomace blend by extrusion processing

Dhungana¹,

Chauhan²,

Singh³

2014

Afr. J. Food Sci.

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Sweet potato flour and tomato pomace blend were used for the development of extruded products. The response surface methodology was adopted in the experimental design to investigate the effect of feed proportion (5-25% tomato waste powder), moisture content (13-17%), screw speed (275-325 rpm) and barrel temperature (120-140°C) on the quality of the extruded products. Regression equation describing the effect of each variable on the system parameters and product responses were obtained. In all the experiments, the responses were almost equally affected by changes in tomato pomace level, feed moisture, extrusion temperature and screw speed. Increase in barrel temperature results in maximum expansion, minimum hardness and maximum water absorption index (WAI). Higher tomato pomace proportion in feed composition showed minimum expansion, maximum bulk density, minimum WAI and maximum water solubility index (WSI). The compromised optimum condition obtained by numerical optimization were: barrel temperature, 137.01°C, screw speed 343.48 rpm, feed moisture 13.86% and tomato pomace 21.31%. The findings of this study demonstrate the feasibility in development of value added extruded products from tomato pomace and sweet potato flour.

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Section: Effect Of Process Variables On Product Water Solubility Indesupporting

confidence: 88%

Evaluation of extrudate from sweetpotato flour and tomato pomace blend by extrusion processing

Dhungana¹,

Chauhan²,

Singh³

2014

Afr. J. Food Sci.

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“…2). The effect of screw speed on expansion is well known and it has been reported by several researchers (Ainsworth et al 2007;Baik et al 2004;Chang et al 1998;Cheng et al 2007;Hashimoto and Grossmann 2003;Kirjoranta et al 2012;Mezreb et al 2003;Onwulata et al 1998Onwulata et al , 2001Sharma and Gujral 2013).…”

Section: Properties Of the Extrudatesmentioning

confidence: 93%

Effects of process parameters on the properties of barley containing snacks enriched with brewer’s spent grain

2015

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Brewer's spent grain (BSG), a by-product of malting of barley in the production of malt extract, was used as an ingredient in extruded barley-based snacks in order to improve the nutritional value of the snacks and widen the applications of this by-product in food sector. The effects of the extrusion parameters on the selected properties of the snacks were studied. Snacks with different ingredients including whole grain barley flour, BSG, whey protein isolate (WPI), barley starch and waxy corn starch were produced in 5 separate trials using a co-rotating twin-screw extruder. Extrusion parameters were water content of the mass (17-23 %), screw speed (200-500 rpm) and temperature of the last section and die (110-150°C). Expansion, hardness and water content of the snacks were determined. Snacks containing barley flour and BSG (10 % of solids) had small expansion and high hardness. Addition of WPI (20 % of solids) increased expansion only slightly. Snacks with high expansion and small hardness were obtained when part of the barley flour was replaced with starch (barley or waxy corn). Yet, the highest expansion and the smallest hardness were achieved when barley flour was used with barley starch and WPI without BSG. Furthermore, expansion increased by increasing screw speed and decreasing water content of the mass in most of the trials. This study showed that BSG is a suitable material for extruded snacks rich in dietary fiber. Physical properties of the snacks could be improved by using barley or waxy corn starch and WPI.

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“…Increasing screw speed resulted in increase in WSI. As screw speed elevated, there was a sharp increase in SME which induced high mechanical shear degrading the macromolecules and thus reducing their molecular weight resulting in synthesis of more water soluble compounds (Mezreb et al, 2003). WSI decreased with increase in temperature.…”

Section: Water Solubility Index (Wsi)mentioning

confidence: 99%

Concoct Citrus Waste based Extruded Snacks: Optimizing Process Conditions Using Response Surface Methodology (RSM) and Delving Extrudate Attributes

Prabhakar¹,

Ranote²,

Singh³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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Application of image analysis to measure screw speed influence on physical properties of corn and wheat extrudates

Cited by 57 publications

References 5 publications

Evaluation of extrudate from sweetpotato flour and tomato pomace blend by extrusion processing

Evaluation of extrudate from sweetpotato flour and tomato pomace blend by extrusion processing

Effects of process parameters on the properties of barley containing snacks enriched with brewer’s spent grain

Concoct Citrus Waste based Extruded Snacks: Optimizing Process Conditions Using Response Surface Methodology (RSM) and Delving Extrudate Attributes

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