Flow rate and heat transfer modelling in extrusion cooking of soy protein

Bouvier, J. M.; Fayard, Gilles; Clayton, J. T.

doi:10.1016/0260-8774(87)90035-5

Cited by 17 publications

(8 citation statements)

References 2 publications

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“…Unit density generally decreases as processing temperature increases due to increased product expansion, which thus produces a more porous extrudate structure (Cumming et al 1972;Badrie and Mellowes 1991). Bouvier et al (1987) extruded soy dough and found extrudates with unit density values of ≈1.25 g/cm 3 , similar to values found in this study. True density, on the other hand, can be used to quantify the structure of a material by accounting for internal pores (Stroshine and Hamann 1995).…”

Section: Extrudate Densitysupporting

confidence: 76%

“…In general, the HSS produced higher throughput than the LSS. Higher screw speeds typically produce higher mass flow rates because of the increased ability of the extruder screw to convey material through the machine (Bouvier et al 1987;Mercier et al 1989). For a given screw speed, increasing the temperature appeared to lower throughput rate, but changing the blend ratio had little effect.…”

Section: Dough Throughputmentioning

confidence: 99%

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Small‐Scale Extrusion of Corn Masa By‐Products

et al. 2005

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Corn masa by-product streams are high in fiber and are amenable for utilization in livestock feed rations. This approach is a potentially viable alternative to landfilling, the traditional disposal method for these processing residues. Suspended solids were separated from a masa processing waste stream, blended with soybean meal at four levels (0, 10, 20, and 30% wb), and extruded in a laboratory-scale extruder at speeds of 50 rpm (5.24 rad/ sec) and 100 rpm (10.47 rad/sec) with temperature profiles of 80-90-100°C and 100-110-120°C. Processing conditions, including dough and die temperatures, drive torque, specific mechanical energy consumption, product and feed material throughput rates, dough apparent viscosity, and dough density, were monitored during extrusion. The resulting products were subjected to physical and nutritional characterization to determine the effects of processing conditions for these blends. Extrudate analysis included moisture content, water activity, crude protein, in vitro protein digestibility, crude fat, ash, product diameter, expansion ratios, unit and true density, color, water absorption and solubility, and durability. All blends were suitable for extrusion at the processing conditions used. Blend ratio had little effect on either processing parameters or extrudate properties; extrusion temperature and screw speed, on the other hand, significantly affected both processing and product properties. Corn masa by-product streams are high in fiber and are amenable for utilization in livestock feed rations. This approach is a potentially viable alternative to landfilling, the traditional disposal method for these processing residues. Suspended solids were separated from a masa processing waste stream, blended with soybean meal at four levels (0, 10, 20, and 30% wb), and extruded in a laboratory-scale extruder at speeds of 50 rpm (5.24 rad/sec) and 100 rpm (10.47 rad/sec) with temperature profiles of 80-90-100°C and 100-110-120°C. Processing conditions, including dough and die temperatures, drive torque, specific mechanical energy consumption, product and feed material throughput rates, dough apparent vis- Disciplines Agriculture | Bioresource and Agricultural Engineering

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Section: Extrudate Densitysupporting

confidence: 76%

Section: Dough Throughputmentioning

confidence: 99%

Small‐Scale Extrusion of Corn Masa By‐Products

et al. 2005

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“…The temperature effect, although significant, was much smaller than that of shear rate. Similar competing behaviors during extrusion processing have been reported elsewhere (Bouvier et al 1987;Mercier et al 1989;Rosentrater et al 2005).…”

Section: Treatment Combination Effectssupporting

confidence: 70%

Effects of Processing Conditions on Single Screw Extrusion of Feed Ingredients Containing DDGS

Chevanan

Rosentrater

Muthukumarappan

2008

Food Bioprocess Technol

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Distillers dried grains with solubles (DDGS), a feed coproduct from the fuel ethanol industry, has been shown to be a viable potential alternative protein source for aquaculture feeds. To investigate this, three isocaloric (3.5kcal/g) ingredient blends containing 20, 30, and 40% DDGS, with a net protein adjusted to 28% (wet basis, wb), were prepared for use as Nile tilapia feed. Extrusion processing was then conducted using three DDGS contents (20, 30, and 40%, wb), three moisture contents (15, 20, and 25%, wb), three barrel temperature gradients (90-100-100°C, 90-130-130°C, and 90-160-160°C), and five screw speeds (80, 100, 120, 140, and 160rpm) using a single screw laboratory extruder. Several processing parameters, including mass flow rate, net torque required, specific mechanical energy consumption, apparent viscosity, and temperature and pressure of the dough inside the barrel and die, were measured to quantify the extrusion behavior of the DDGS-based blends. For all blends, as the temperature profile increased, mass flow rate exhibited a slight decrease, die pressure decreased, and apparent viscosity exhibited a slight decrease as well. Likewise, the net torque requirement, specific mechanical energy consumption, and apparent viscosity decreased as screw speed increased, but mass flow rate increased. Additionally, as moisture content increased, die pressure decreased. At higher temperatures in the barrel and die, the viscosity of the dough was lower, leading to lower torque and specific mechanical energy requirements. Increasing the DDGS content, on the other hand, resulted in a higher mass flow rate and decreased pressure inside the die. As demonstrated in this study, the selection of suitable temperature and moisture content levels are critical for processing DDGS-based ingredient blends.

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“…As shown in Fig. 8, a The reported values by Arce et al 9 ) and by Bouvier et al,15) and the regression line of Morgan 16 ) with viscosity data for defatted soy flours are also in good agreement with the present results.…”

Section: Resultssupporting

confidence: 81%

“…The moisture dependency of E s for defatted soy flour and isolated soy protein, together with the literature values of Arce et al 9 ) and Bouvier et al,15) are shown in Fig 9. The activation energy (£s) of protein denaturation for both the soy proteins decreases in proportion to the moisture content.…”

Section: Resultsmentioning

confidence: 99%