Disruption of lignocellulosic biomass along the length of the screws with different screw elements in a twin-screw extruder

Gu, Bon‐Jae; Dhumal, Gaurav; Wolcott, Michael P.; Ganjyal, Girish M.

doi:10.1016/j.biortech.2018.12.033

Cited by 20 publications

(20 citation statements)

References 44 publications

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“…Particle size was analyzed in quintuplicate using a laser diffraction particle size analyzer (Mastersizer 3000, Malvern Instruments Ltd, Worcestershire, UK) as reported by Gu et al. (2019).…”

Section: Methodsmentioning

confidence: 99%

Potential interactions between starch and fruit pomace may impact the expansion ratio of direct expanded extrudates

Richter

et al. 2022

Journal of Food Science

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Due to their dense characteristics, direct-expanded products fortified with insoluble fiber are generally not well accepted. Understanding the interactions between starch and fiber could help to effectively choose and modify ingredients to produce products containing high amounts of fiber. Therefore, this study aims to explain the interplay between two starches (native and waxy corn) and two pomace types (blueberry and cranberry). Blends up to 100% of pomace were extruded using a co-rotating twin-screw extruder. Raw material and milled extrudates were analyzed for their pasting and hydration properties. Fouriertransform infrared (FTIR) and solid-state nuclear magnetic resonance (NMR) spectroscopy were conducted to observe molecular changes. The expansion ratio (ER) significantly decreased as pomace was added and ranged from 3.85 for pure waxy corn starch to approximately 1 for blends that contained 80% pomace.Distinctions between the blends were observed. Particularly, at 20% of pomace inclusion, native corn starch with cranberry pomace showed a significantly higher ER. Different behaviors were also detected during the physicochemical analyses. A nonlinear trend between pomace level and water solubility as well as absorption was observed for native corn starch blends, suggesting that molecular interactions between the biopolymers occur. FTIR and NMR results give no evidence for new covalent bonds; hence, the most likely interactions occurring are hydrogen bonds. In addition to the dilution effect of pomace addition, the enhancement or weakening of such interactions between starch molecules by pomace compounds may reduce the ER.

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Section: Methodsmentioning

confidence: 99%

Potential interactions between starch and fruit pomace may impact the expansion ratio of direct expanded extrudates

Richter

et al. 2022

Journal of Food Science

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“…Grains and seeds typically in their flour forms are utilized as a feed material are used in extrusion processing (Gu, Kowalski, & Ganjyal, 2017;Serge, Gu, Kim, & Ryu, 2011). Raw materials in the extruder are subjected to high temperature, shear, and pressure, which result in the physicochemical transformation of the materials (Gu, Dhumal, Wolcott, & Ganjyal, 2019;Masli, Gu, Rasco, & Ganjyal, 2018;Norajit, Gu, & Ryu, 2011). The process conditions during extrusion process lead to an increase in the bioavailability of nutrients in beans, reduction of the antinutrient activity, and an increase in the digestibility of proteins (Gulati & Rose, 2018;Nosworthy et al, 2018;Singkhornart et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Whole faba bean flour exhibits unique expansion characteristics relative to the whole flours of lima, pinto, and red kidney beans during extrusion

Masli

Ganjyal

2019

Journal of Food Science

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Determining the impacts of extrusion conditions on extrudate characteristics of whole beans flours is critical to find the suitable types of beans to use for making direct expanded products. Whole bean flours of four different bean types, faba, lima, pinto, and red kidney, were extruded. The influence of barrel temperature (120, 140, and 160°C), moisture content (17%, 21%, and 25%), and screw speed (150, 200, and 250 rpm) on process and product responses was studied with a corotating twin screw extruder. The barrel temperature, moisture content, screw speed, and variety of bean had significant influence on process and product responses, back pressure (MPa), torque (N·m), specific mechanical energy (kJ/kg), expansion ratio, water absorption index (g/g), and water solubility index (%) (P < 0.05). Faba bean extrudates had a significantly higher expansion ratio compared to other beans (lima, pinto, and red kidney beans) even though faba bean contained significantly higher protein and higher crude fiber contents (P < 0.05).Keywords: extrusion, faba bean, lima bean, pinto bean, red kidney bean Practical Application: The outputs of this research will be helpful to the food industry in the production of high nutrient-dense food products from whole beans by maintaining the expansion and texture of the products. The data should assist to choose the suitable types of whole bean flours and the optimum processing conditions for making direct expanded extruded products.

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“…Biomass is mechanically reduced in size by shearing and tearing ( Liu et al, 2013 ) in the gap between rotor and stator, or finally in the extrusion head. Friction forces rise in temperature; as a result, moisture content decreases and generates particle agglomeration, thus increasing mean particle size ( Gu et al., 2019 ). Figure 7 shows an example of an extruder ( Kratky, 2020 ).…”

Section: Equipment Used For Continuous Millingmentioning

confidence: 99%

Mechanical pretreatment of lignocellulosic biomass toward enzymatic/fermentative valorization

Arce¹,

Krátký²

2022

iScience

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Disruption of lignocellulosic biomass along the length of the screws with different screw elements in a twin-screw extruder

Cited by 20 publications

References 44 publications

Potential interactions between starch and fruit pomace may impact the expansion ratio of direct expanded extrudates

Potential interactions between starch and fruit pomace may impact the expansion ratio of direct expanded extrudates

Whole faba bean flour exhibits unique expansion characteristics relative to the whole flours of lima, pinto, and red kidney beans during extrusion

Mechanical pretreatment of lignocellulosic biomass toward enzymatic/fermentative valorization

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