Dynamic Response of a Twin-screw Lab-size Extruder to Changes in Operating Variables

Akdoğan, Hülya; Rumsey, T. S.

doi:10.1006/fstl.1996.0108

Cited by 9 publications

(10 citation statements)

References 8 publications

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“…The results for WSI coincide with SME with respect to the negative effects of WGWF and feed moisture and that correlation has already been reported by Robin et al . The highest WSI values occurred under the most severe conditions (the greatest SME), due to the greater degree of gelatinization, disintegration of starch granules and possible depolymerization, resulting in an increase in soluble material .…”

Section: Resultssupporting

confidence: 88%

“…. possible depolymerization, resulting in an increase in soluble material [34]. The WSI of the flour blends before extrusion ranged from 11.47 to 28.24%, whereas after extrusion they ranged from 23.1 to 37.0%, indicating a significant change in starch properties, making the structures more soluble.…”

Section: Water Absorption Index (Wai) and Water Solubility Index (Wsi)mentioning

confidence: 99%

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Physical and thermal properties and X-ray diffraction of corn flour systems as affected by whole grain wheat flour and extrusion conditions

et al. 2017

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Starch gelatinization is one of the most important transformations during the extrusion process. The objective of this study was to investigate the effect of extrusion variables (feed moisture (FM) and temperature) and the incorporation of whole grain wheat flour (WGWF) on the specific mechanical energy (SME) of the system and some of the properties related to starch changes (water absorption index (WAI), water solubility index (WSI), thermal properties, and X‐ray diffraction properties) using an experimental design. Non‐extruded flour blends were also evaluated. Increasing WGWF and FM decreased both SME and WSI, reflecting decreased extrusion process severity. In extrudates, part of native crystalline structures rearranged from A‐type to V‐type after extrusion and formation of amylose–lipid complex took place. The differential scanning calorimetry (DSC) curves showed two gelatinization peaks for non‐extruded flour blends (56.04–78.25°C) and a third peak at higher temperatures (83.49–100.15°C) attributed to amylose–lipid complex. The extrusion process promoted the complete gelatinization of the starches. The effect of WGWF addition on the thermal properties of the flour blends was noticeable. Starch transformation, as well as its functional properties, studied in flour blends and extrudates were affected by temperature and FM. Thus, despite the technological challenge to include whole grain wheat flour in expanded extruded formulations, maybe the formed amylose–lipid complex formed strengthens the properties of extrudates as functional food.

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Section: Resultssupporting

confidence: 88%

Section: Water Absorption Index (Wai) and Water Solubility Index (Wsi)mentioning

confidence: 99%

Physical and thermal properties and X-ray diffraction of corn flour systems as affected by whole grain wheat flour and extrusion conditions

et al. 2017

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“…Reduced viscosity of the extrudate in turn causes reduced pressure at the die (Della Valle et al 1987;Akdogan 1996). As die pressure and motor torque (motor load needed to rotate the screws) covariate (Akdogan & Rumsey 1996), the reduction in viscosity caused reduced torque, and in turn reduced SME.…”

Section: Discussionmentioning

confidence: 99%

Digestibility, growth and nutrient retention in rainbow trout (Oncorhynchus mykiss) fed diets extruded at two different temperatures

Sørensen

Storebakken²,

Shearer

2005

Aquac Nutrition

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Digestibility and utilization of a fishmeal‐based diet extruded at 103 or 137 °C were examined. Each of the diets was fed to 0.5‐kg rainbow trout in nine tanks supplied with freshwater. Specific growth rate was significantly (P < 0.05) elevated for trout fed the feed extruded at 137 °C. The apparent digestibilities of protein and energy, feed conversion ratio, retentions of nitrogen and energy were not significantly affected by extrusion temperature. Digestibility of ash was significantly reduced in the diets produced at 137 °C.

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“…On the other hand, Grossmann and others (1988) studied the extrusion effects on properties of hydratation in manioc starch and indicated that the most important factor which affects the torque was screw speed. Screw speed was identified as having intense effect on how fast the die pressure and motor torque responses reached steady-state (Akdogan and Rumsey 1996). Akdogan (1996) also studied the extrusion conditions at a higher moisture content on pressure, torque, and ener- …”

Section: Torquementioning

confidence: 99%

Effects of Calcium Hydroxide and Screw Speed on Physicochemical Characteristics of Extruded Blue Maize

Zazueta‐Morales¹,

Martı́nez-Bustos²,

Jacobo-Valenzuela³

et al. 2002

Journal of Food Science

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The effects of calcium hydroxide and screw speed on expansion, pasting, crystallinity, torque, water absorption, and solubility indices upon extruded blue maize meal products were studied, using a central composite experimental design. All the characteristics measured presented a significant quadratic regression model, indicating relationship between the responses and extrusion conditions. It was found that the expansion, crystallinity, torque, water absorption, and solubility indices decreased and the Rapid Viscosity Analyzer's (RVA) pasting characteristics increased with the increase of calcium hydroxide concentrations. The Pearson correlation indicated that the responses presented strong correlation (r > 0.7, p < 0.01) between them. Extruded products with physical appearance and expansion similar to the control were found at concentrations lower than 0.1% of calcium hydroxide.

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Dynamic Response of a Twin-screw Lab-size Extruder to Changes in Operating Variables

Cited by 9 publications

References 8 publications

Physical and thermal properties and X-ray diffraction of corn flour systems as affected by whole grain wheat flour and extrusion conditions

Physical and thermal properties and X-ray diffraction of corn flour systems as affected by whole grain wheat flour and extrusion conditions

Digestibility, growth and nutrient retention in rainbow trout (Oncorhynchus mykiss) fed diets extruded at two different temperatures

Effects of Calcium Hydroxide and Screw Speed on Physicochemical Characteristics of Extruded Blue Maize

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