Journal of Food Science · 1974 · 25 citations · 9 references
AgricultureAgricultural EngineeringFood ScienceAgricultural Processing EngineeringFood EngineeringFood ProcessingExtrusion ProcessingFood ExtrusionMaterial ExtrusionProduct AppearanceCereal Extrusion ProcessingExtrusion Processing ParametersFinal Moisture Content PredictionHigh-moisture ExtrusionHydrolysisLow-moisture ExtrusionMoisture ContentMoisture Content Effects
Whole triticale kernels were extruded using a Brabender Plasti‐corder extruder with 3/4‐in. rifled barrel and 1:1 flight depth ratio screw. Samples were extruded at initial moisture contents of 15% and 20% using barrel temperatures of 350 °F, 400 °F and 450 °F through nozzle openings of 1/8 in. and 1/16 in. The products were measured for pH, final moisture content, color, trypsin hydrolysis, torque during extrusion, and texture and flavor as evaluated by a taste panel. From the results it was concluded that an acceptable product could be produced at 20% initial moisture using either the small nozzle and operating at 350 °F or the larger nozzle and operating at 400 °F.
9
Official Methods of Analysis of
Analytical Chemistry · 1980 · 59.6K citations
Management, Educational Assessment, Information Retrieval +5
Engineering principles of plasticating extrusion
M. J. Stevens · Polymer · 1972 · 469 citations
Engineering, Manufacturing Engineering, Mechanical Engineering +10