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Extrusion Conditions (extrusion + condition)
Selected AbstractsEFFECTS OF EXTRUSION CONDITIONS ON PHYSICOCHEMICAL PROPERTIES OF A MUTANT RICE CULTIVAR, GOAMI2 , HIGH IN NONDIGESTIBLE CARBOHYDRATESJOURNAL OF FOOD QUALITY, Issue 5 2008I. CHOI ABSTRACT A mutant rice Goami2, a cultivar high in nondigestible carbohydrates (NDCs), was extrusion-cooked at feed moisture (20, 25%), screw speed (200, 300 rpm) and barrel temperature (110, 120 and 130C). Effects of extrusion conditions on the physical and functional properties were investigated. NDCs were determined by total dietary fiber (TDF) and resistant starch (RS) contents. Increasing moisture resulted in an increment of density, water absorption index (WAI) and hardness, and a decrement in expansion and water solubility index (WSI). A higher barrel temperature decreased the hardness and increased the WSI probably due to a higher proportion of gelatinized starch. Extrusion caused a reduction in TDF in the extrudates, as well as a significant decrease in RS contents. However, extrudates processed at moisture (%), screw speed (rpm) and barrel temperature (C) combinations of 25/200/110 and 25/200/120 showed no significant difference in TDF contents compared with its raw rice. Multiple regression models showed that feed moisture had the most pronounced effect on extrudate qualities, followed by barrel temperature and screw speed. PRACTICAL APPLICATIONS Rice, being one of the primary dietary sources of carbohydrates worldwide, is the major energy and nutritional sources. In recent years, demands have been increasing for rice with a wide range of value-added properties, such as enhanced nutrient, aroma, color and rice kernel shape, including functional properties. Goami2 is a mutant rice of Ilpumbyeo, a high japonica rice cultivar, and has been revealed to have higher nondigestible fractions. However, Goami2 rice has unsuitable properties for traditional cooking because of the difficulty of gelatinization, which might result in a hard texture of cooked rice compared with that of ordinary rice. On the basis of its nutritional and functional benefits, exploiting the possible utilization of Goami2 for processed food products would increase the potential consumption of Goami2 for various food products. [source] EFFECT OF EXTRUSION COOKING AND SODIUM BICARBONATE ADDITION ON THE CARBOHYDRATE COMPOSITION OF BLACK BEAN FLOURSJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2 2002JOSE DE J. BERRIOS ABSTRACT Extrusion cooking and chemical leavening agents such as sodium bicarbonate (NaHCO3), may induce changes in carbohydrate fractions of extruded black bean (Phaseolus vulgaris L.) flours. Bean flours at 20% moisture, with NaHCO3 added at levels from 0.0 to 2.0%, were extruded at a screw speed of 200 rpm. The temperature profile ranged from 23 to 160C. Extruded bean flours with 0.1 to 0.4% added NaHCO3 were selected for sugar analyses based on color and flavor acceptability. The major sugars determined in the bean samples were galactose (0.10%), sucrose (2.08%), and stachyose (2.00%). Extruded samples had an increase in total sugars. Also, an increase in soluble fiber and a decrease of insoluble fiber fractions were observed. Sucrose was the only free sugar which concentration decreased consistently as a result of extrusion processing. Extrusion conditions and the selected levels of NaHCO3 used in this study did not significantly change the oligosaccharide content of the black bean flours. [source] Extrusion conditions and properties of vapor grown carbon fiber reinforced polypropylenePOLYMER COMPOSITES, Issue 5 2001Rex J. Kuriger Vapor grown carbon fiber (VGCF) is a new and inexpensive carbon fiber produced by vapor deposition of hydrocarbons on metal catalysts. The ability to fabricate VGCF reinforced thermoplastic composites by extrusion provides the potential to exploit VGCF into new commercial markets. This study investigates the extrusion conditions and properties of VGCF reinforced polypropylene. Extrusion was carried out using a Leistritz twin-screw extruder. Polypropylene reinforced with 0% to 12.5% volume fraction VGCF was extruded successfully at temperatures ranging from 215°C to 250°C. The extrusion pressure increased and the flow rate decreased as the percentage of fiber was increased. Increases in tensile strength and modulus were observed by the addition of VGCF. However, the void content of the composite samples increased with fiber content. [source] Effect of extrusion parameters on flavour retention, functional and physical properties of mixtures of starch and d -limonene encapsulated in milk proteinINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2006Sri Yuliani Summary The purpose of this research was to investigate the retention of flavour volatiles encapsulated in water-insoluble systems during high temperature,short time extrusion process. A protein precipitation method was used to produce water-insoluble capsules encapsulating limonene, and the capsules were added to the extruder feed material (cornstarch). A twin-screw extruder was used to evaluate the effect of capsule level of addition (0,5%), barrel temperature (125,145 °C) and screw speed (145,175 r.p.m.) on extruder parameters (torque, die pressure, specific mechanical energy, residence time distribution) and extrudate properties [flavour retention, texture, colour, density, expansion, water absorption index, water solubility index (WSI)]. Capsule level had a significant effect on extrusion conditions, flavour retention and extrudate physical properties. Flavour retention increased with the increase in capsule level from 0% to 2.5%, reached a maximum value at capsule level of 2.5% and decreased when the capsule level increased from 2.5% to 5%. The die pressure, torque, expansion ratio, hardness and WSI exhibited the opposite effect with the presence of capsules. [source] Effects of extrusion conditions on quality of cassava bran/cassava starch extrudatesINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 5 2003Jorge Minoru Hashimoto Summary Blends of cassava bran and cassava starch were processed in a single-screw extruder. Response surface methodology was used to determine the effect of the concentration of cassava bran (10,50%), barrel temperature (150,210 °C), feed moisture (16,20%) and screw speed (120,180 r.p.m.) on the characteristics of the dried extrudates. All the independent variables were significant (P < 0.05) for radial expansion. The water absorption index (WAI) and water solubility index (WSI) were affected by bran level, screw speed and temperature, while only moisture and temperature influenced specific volume. The maximum radial expansion was found when all the independent variables were at their lowest levels. Lowest-density extrudates (highest specific volume) were obtained at 16,18% moisture and 180,200 °C. An increase in bran level increased the WAI but decreased the WSI when the temperature was higher than 170 °C . Screw speed had a slight effect on those responses, decreasing water absorption and increasing water solubility when changed from 120 to 180 r.p.m. [source] Physical characterization of starch extrudates as a function of melting transitions and extrusion conditionsADVANCES IN POLYMER TECHNOLOGY, Issue 4 2004Stéphanie Blanche Abstract The objective of this study was to investigate the relationships between starch melt transition characteristics, extrusion conditions, and final product properties. Cornstarch was extruded using a corotating twin-screw extruder at varying moisture content, medium/high screw configuration, and 300/400-rpm screw speeds. Extrudates were evaluated for bulk density, expansion ratio, cell structure, bending strength, thermal and pasting properties. Temperature change (,T) was defined as the temperature difference between the native starch melting temperature and its melt temperature just behind the die during extrusion at a given moisture content. ,T was significantly affected by starch moisture content and mechanical shearing, which controlled the melting behavior of the starch in the barrel. Amylose,lipid complex formation during extrusion increased as ,T increased and leveled off at ,T of about 20°C. Pasting peak viscosity of the starch extrudates decreased as ,T increased and leveled off at ,T of about 15°C. Within the same range of mechanical shearing intensity, extrudate bulk density and bending strength decreased linearly as ,T increased. Extrudate expansion was negatively correlated to bulk density. © 2004 Wiley Periodicals, Inc. Adv Polym Techn 23: 277,290, 2004; Published online in Wiley InterScience (www.interscience.wiley.com). DOI 10.1002/adv.20017 [source] EFFECTS OF EXTRUSION CONDITIONS ON PHYSICOCHEMICAL PROPERTIES OF A MUTANT RICE CULTIVAR, GOAMI2 , HIGH IN NONDIGESTIBLE CARBOHYDRATESJOURNAL OF FOOD QUALITY, Issue 5 2008I. CHOI ABSTRACT A mutant rice Goami2, a cultivar high in nondigestible carbohydrates (NDCs), was extrusion-cooked at feed moisture (20, 25%), screw speed (200, 300 rpm) and barrel temperature (110, 120 and 130C). Effects of extrusion conditions on the physical and functional properties were investigated. NDCs were determined by total dietary fiber (TDF) and resistant starch (RS) contents. Increasing moisture resulted in an increment of density, water absorption index (WAI) and hardness, and a decrement in expansion and water solubility index (WSI). A higher barrel temperature decreased the hardness and increased the WSI probably due to a higher proportion of gelatinized starch. Extrusion caused a reduction in TDF in the extrudates, as well as a significant decrease in RS contents. However, extrudates processed at moisture (%), screw speed (rpm) and barrel temperature (C) combinations of 25/200/110 and 25/200/120 showed no significant difference in TDF contents compared with its raw rice. Multiple regression models showed that feed moisture had the most pronounced effect on extrudate qualities, followed by barrel temperature and screw speed. PRACTICAL APPLICATIONS Rice, being one of the primary dietary sources of carbohydrates worldwide, is the major energy and nutritional sources. In recent years, demands have been increasing for rice with a wide range of value-added properties, such as enhanced nutrient, aroma, color and rice kernel shape, including functional properties. Goami2 is a mutant rice of Ilpumbyeo, a high japonica rice cultivar, and has been revealed to have higher nondigestible fractions. However, Goami2 rice has unsuitable properties for traditional cooking because of the difficulty of gelatinization, which might result in a hard texture of cooked rice compared with that of ordinary rice. On the basis of its nutritional and functional benefits, exploiting the possible utilization of Goami2 for processed food products would increase the potential consumption of Goami2 for various food products. [source] Development of a bulgur-like product using extrusion cookingJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 7 2003Hamit Köksel Abstract In this study we (1) developed a new bulgur-like foodstuff using a durum wheat cultivar and an extrusion technique, (2) investigated the physicochemical properties of the extrudates produced and (3) sensorially evaluated the end-product after cooking. Durum wheat was processed in a laboratory-scale co-rotating twin-screw extruder with different levels of moisture content of the feed (367, 417 and 455,g,kg,1), screw speed (150 and 200,rpm) and feed rate (2.4 and 2.9,kg,h,1) to develop the bulgur-like product. The effects of extrusion conditions on system variables (die pressure and specific mechanical energy (SME)), physical properties (die swell and bulk density), pasting properties (peak, trough and final viscosities) and cooking and sensory properties of the bulgur-like products were determined. The results indicated that increased feed moisture content resulted in significant decreases in the die pressure and SME values of the extruded durum wheat products. As the moisture content and screw speed increased, the changes in die swell values were not significant. The lowest die swell and highest bulk density values were obtained at the highest feed moisture content. The extrusion variables also affected the pasting properties of the extrudates. Significant increases in each of the pasting properties occurred when the moisture content of the feed was increased. Some of the sensory properties (bulkiness, firmness, stickiness and taste,aroma) improved significantly as the feed moisture content increased, indicating better quality. Increased feed moisture content significantly improved cooking quality as determined by a decrease in colorimetric test results. Extrusion seems to be promising for the production of dry, relatively inexpensive bulgur-like products with acceptable sensory properties. © 2003 Society of Chemical Industry [source] Extrusion conditions and properties of vapor grown carbon fiber reinforced polypropylenePOLYMER COMPOSITES, Issue 5 2001Rex J. Kuriger Vapor grown carbon fiber (VGCF) is a new and inexpensive carbon fiber produced by vapor deposition of hydrocarbons on metal catalysts. The ability to fabricate VGCF reinforced thermoplastic composites by extrusion provides the potential to exploit VGCF into new commercial markets. This study investigates the extrusion conditions and properties of VGCF reinforced polypropylene. Extrusion was carried out using a Leistritz twin-screw extruder. Polypropylene reinforced with 0% to 12.5% volume fraction VGCF was extruded successfully at temperatures ranging from 215°C to 250°C. The extrusion pressure increased and the flow rate decreased as the percentage of fiber was increased. Increases in tensile strength and modulus were observed by the addition of VGCF. However, the void content of the composite samples increased with fiber content. [source] The effect of recycling on LDPE foamability: Elongational rheologyPOLYMER ENGINEERING & SCIENCE, Issue 1 2008Eddy Twite Kabamba The purpose of this work was to investigate changes in the elongational rheology of low density polyethylene (LDPE) when recycled. Both foamed and unfoamed LDPE were submitted up to 10 generations in a closed loop using constant extrusion conditions and azodicarbonamide as a chemical blowing agent. For both foamed and unfoamed polymers, decreasing elongational properties in terms of strain hardening was observed, indicating progressive loss of foamability with the number of time the polymer is recycled. It was also found that the elongational properties of the foamed polymer decreased more rapidly than its unfoamed counterpart. It is believed that higher mechanical degradation of polymer may be the result of higher deformation rates (biaxial) associated with foaming and the accumulation of blowing agent residues limiting polymer chain mobility and entanglement. POLYM. ENG. SCI., 48:11,18, 2008. © 2007 Society of Plastics Engineers [source] Influence of screw profile and extrusion conditions on the microstructure of polypropylene/organoclay nanocompositesPOLYMER ENGINEERING & SCIENCE, Issue 12 2007W. Lertwimolnun Direct melt mixing in a twin screw extruder is a simple and classical technique for preparing nanocomposites by dispersing organoclay in a thermoplastic matrix. In this paper, we focus on organoclay/polypropylene nanocomposites, using maleated polypropylene as compatibilizer. The objective of the work is to characterize the influence of screw profile and processing conditions on the microstructure of the nanocomposite (intercalation and exfoliation). Different screw profiles, more or less severe in terms of mixing elements, have been investigated. For each profile, different processing conditions (feed rate, screw speed) have been tested. Samples were collected both at die exit and all along the screw profiles and analyzed (X-ray diffraction and rheometry). Numerical simulations have been performed to quantify the thermomechanical treatment experienced by the material inside the extruder. For all profiles and operating conditions, a mixed intercalated/exfoliated structure has been observed. Exfoliation increases linearly with the ratio of screw speed to feed rate, but is more important for the less severe profile. Except at low feed rate, intercalation and exfoliation do not change a lot along the screw profile. In many cases, the final microstructure is already obtained after the melting zone of the extruder. POLYM. ENG. SCI., 47:2100,2109, 2007. © 2007 Society of Plastics Engineers [source] Carboxyl terminated polyamide 12 chain extension by reactive extrusion using a dioxazoline coupling agent.POLYMER ENGINEERING & SCIENCE, Issue 12 2002Part II: Effects of extrusion conditions Condensation reactions between a carboxyl terminated polyamide 12 and a dioxazoline carried out by reactive extrusion have been characterized in the first part of this study. In the present paper, we focus on the influence of extrusion conditions on reaction progress. Influences of screw profile, screw speed, barrel temperature and feed rate have been established. The use of a flow computation software permitted confirmation of the importance of thermal and mechanical degradations in the condensation process. [source] | |||||||||||||