Effect of twin-screw extrusion parameters on mechanical hardness of direct-expanded extrudates

Brnčić, Mladen; Tripalo, Branko; Ježek, Damir; Semenski, Damir; Drvar, Nenad; Ukrainczyk, Marko

doi:10.1007/bf02715911

Cited by 18 publications

(8 citation statements)

References 12 publications

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“…Products extruded at a higher moisture content had greater hardness and lower fracturability. Brnčić et al (2006) also showed that the moisture content had the greatest impact on the texture of extrudates.…”

Section: Resultsmentioning

confidence: 92%

Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake

Jozinović¹,

Ačkar²,

Jokić³

et al. 2017

Czech J. Food Sci.

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Jozinović A., Ačkar D., Jokić S., Babić J., Panak Balentić J., Banožić M., Šubarić D. (2017): Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake. Czech J. Food Sci., 35: 507-516.The effects of defatted hemp cake added to corn grits (at ratios of 0, 5, and 10% DM), the moisture content of the mixtures (15, 20, and 25%) and the temperature in the extruder ejection zone (150, 165, and 180°C) on the physical properties of extruded products have been investigated. Statistical optimisation of investigated extrusion conditions using the response surface methodology was performed. The hemp cake was completely defatted by means of a supercritical CO 2 extraction. The extrusion was performed on a laboratory single screw extruder and regulated by the following parameters: temperature in the dosing and compression zone (120 and 150°C), screw compression ratio (4 : 1), round die (4 mm). The change of extrusion process conditions significantly affected the physical properties of produced snacks. The expansion ratio ranged between 1.38 and 3.11, bulk density between 0.14 and 0.49 g/cm 3 , hardness between 18.15 and 70.62 N, fracturability from 3.65 to 10.38 mm, and the total colour change between 3.25 and 24.73.

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Section: Resultsmentioning

confidence: 92%

Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake

Jozinović¹,

Ačkar²,

Jokić³

et al. 2017

Czech J. Food Sci.

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“…The main effect of the addition of whey proteins is that they reduce WAI and increase WSI (Onwulata et al 2001;Kovaček et al 2003). The degree of shear is adjustable, but it is not possible to change screw configuration during the production to s 2 variance, R 2 correlation coefficient, R 2 adj adjusted correlation coefficient increase shear; likewise, it is not possible to change water flow during the production (Brnčić et al 2006). WSI is the function of used starch, in this case corn flour.…”

Section: Resultsmentioning

confidence: 98%

Influence of Whey Protein Addition and Feed Moisture Content on Chosen Physicochemical Properties of Directly Expanded Corn Extrudates

Brnčić

Bosiljkov

Ukrainczyk

et al. 2009

Food Bioprocess Technol

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Production of extrudates from cereals is an oftenused technological process in today's world food industry. Extrudates from corn flour produced using the twin-screw extrusion process and enriched with whey protein concentrate represent high-quality source of proteins and fats. Whey protein concentrate (WPC) as a valuable source of proteins and minerals is one of the highest-quality components for possible extrudate enrichment. In this paper, the influence of various WPC addition and some extrusion process parameters such as feed moisture content (Q H 2 O ) on physicochemical properties of directly expanded corn flour extrudates manufactured in twin-screw corotating extruder was investigated. Whey protein concentrate was added in the following ratios 7.5%, 15% and 22.5% and water in 10.08, 12.18 and 14.28 L/h. Final composition of products is determined with measuring of protein, fat and water shares, water absorption index (WAI) and water solubility index (WSI). With added WPC and with increase of water volume flow, there was a significant rise in total protein, fat and water content in final products, as well as lowering of WSI and rising of WAI indexes. The statistical analysis of the obtained data shows that the lowest WSI and the highest WAI had samples with the largest share of WPC (22.5%) and water volume flow of 14.28 L/h. Colour is measured for each sample, and results were represented with hue angle (H), chroma (C) and lightness (L) values. Process parameters, WPC and Q H 2 O

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“…Consequently, it is also tied with the initial texture and change of the texture during chewing (Brnčić et al . ; Makri ). Texture is a set of parameters of quality that are closely related to the structural and mechanical properties of foodstuffs (Burubai et al .…”

Section: Introductionmentioning

confidence: 99%

Ultrasound‐Assisted Infrared Drying of Pear Slices: Textural Issues

Dujmić

Brnčić

Karlović

et al. 2012

J Food Process Engineering

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The aim of this research was to investigate the impact of high‐intensity ultrasound as pretreatment on the duration of drying and texture characteristics of infrared‐dried pear slices using different amplitudes. Ultrasound device with a power capacity of 400 W, working at a frequency of 24 kHz and amplitudes of 25, 50, 75 and 100%, was used for pretreatment. Drying was performed in an infrared dryer at 70C. The results obtained showed how application of ultrasound with various amplitudes influenced the shortening of the drying time and allows the elimination of more water from the pear slices. The results showed that hardness of samples gradually decreased (from untreated sample [104.72 N], 50% of amplitude [93.461 N] to 100% amplitude [62.206 N]) with an increase in ultrasound intensity and that all process parameters had significant influence on the textural properties of pear slices (hardness, elasticity and work required for chewing). Practical Applications Drying in food technology is usually based on the use of conventional methods such as heat exchange by conduction or convection, which may have negative effects on textural issues of final products. In order to achieve final products of high quality, new and sophisticated techniques for food treatment are required. One of such methods is the power ultrasound‐aided drying. This method is proven efficient for preserving main characteristics and quality of products, and additionally leads to shortened drying time.

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Effect of twin-screw extrusion parameters on mechanical hardness of direct-expanded extrudates

Cited by 18 publications

References 12 publications

Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake

Optimisation of extrusion variables for the production of corn snack products enriched with defatted hemp cake

Influence of Whey Protein Addition and Feed Moisture Content on Chosen Physicochemical Properties of Directly Expanded Corn Extrudates

Ultrasound‐Assisted Infrared Drying of Pear Slices: Textural Issues

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