Effects of operating conditions on oil loss and properties of products obtained by co-rotating twin-screw extrusion of fatty meal: preliminary study

Pilli, Teresa De; Severini, C.; Baiano, Antonietta; Derossi, A.; Arhaliass, Abdellah; Legrand, Jack

doi:10.1016/j.jfoodeng.2004.09.017

Cited by 27 publications

(27 citation statements)

References 16 publications

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“…2-4). Moreover, the highest values of barrel temperature favour both the melting of starch-lipid complexes that were formed during extrusion in the first stages of extrusion process and the migration outside fat fraction (De Pilli et al, 2005, 2007.…”

Section: Resultsmentioning

confidence: 99%

Study on formation of starch–lipid complexes during extrusion-cooking of almond flour

Pilli¹,

Jouppila²,

Ikonen³

et al. 2008

Journal of Food Engineering

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Section: Resultsmentioning

confidence: 99%

Study on formation of starch–lipid complexes during extrusion-cooking of almond flour

Pilli¹,

Jouppila²,

Ikonen³

et al. 2008

Journal of Food Engineering

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“…This was done to avoid potential oil percolation at the die end during processing of whole seeds having high lipid content (>16%). [19,20] The extruded samples were cooled down to room temperature and packaged in sealed polyethylene bags for analysis of HCN content.…”

Section: Extrusion Processingmentioning

confidence: 99%

Reduction of Cyanogenic Compounds in Flaxseed (Linum usitatissimumL.) Meal Using Thermal Treatment

Imran

Anjum

Butt

et al. 2013

International Journal of Food Properties

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Flaxseed (Linum usitatissimum L.) provides multiple nutritional benefits, including high quality protein, dietary fiber, and is the most abundant source of α-linolenic acid (C 18:3 ). However, the presence of anti-nutritional factors, such as cyanogenic compounds, restricts flaxseed's consumption as a food or feed. This study investigated the reduction of cyanogenic compounds, measured as hydrocyanic acid (HCN), in full-fat flaxseed using extrusion processing without a die by following the response surface methodology. The ranges of processing variables selected were: barrel exit temperature of 76.3-143.6 • C; screw speed of 59.6-160.5 rpm; and feed rate of 26.4-93.6 kg/h. The experimental values of HCN reduction obtained were from 60.8 to 86.6%. Optimum extrusion conditions of barrel exit temperature, screw speed, and feed rate were found to be 143.6 • C, 133.5 rpm, and 57.8 kg/h for maximum (89.1%) reduction of HCN. This effect was mainly dependent on barrel exit temperature, whereas screw speed and feed rate had no or minimal effect. The mutual interaction effect of barrel exit temperature and screw speed was found to be significant (p ≤ 0.01). The degree of correlation (R 2 ) for HCN reduction was 97.2%, which showed the validity of applied secondorder response model. The results of this study demonstrated that significant reduction of HCN in flaxseed can be achieved commercially using an extruder without a die.

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“…The oil percolation creates problem to preserve extrudates and maintain the hygienic condition of extruder plant (De Pilli et al . ).…”

Section: Introductionmentioning

confidence: 97%

Influence of Extrusion Processing on Tannin Reduction and Oil Loss in Flaxseed (Linum usitatissimum L.) Meal

Imran

Anjum

Butt

et al. 2012

Journal of Food Processing and Preservation

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This study focuses on the effects of extrusion processing on tannin reduction and oil loss in flaxseed (Linum usitatissimum L.) meal. The ranges of processing variables selected using central composite design were: barrel exit temperature (BET) of 76.3–143.6C; screw speed (SS) of 59.6–160.5 rpm and feed rate (FR) of 26.4–93.6 kg/h. The experimental values of tannin reduction and oil loss obtained were from 42.9 to 77.2% and from 1.5 to 7.6%, respectively. Optimal operating conditions were established: BET (137.9C), SS (156.8 rpm) and FR (26.4 kg/h) for maximum (77.2%) reduction of tannins and minimum (3.7%) oil loss. Response variables were mainly dependent on BET, whereas significant reduction of tannins and oil loss was achieved in studied BET and SS combination of process parameters (P ≤ 0.05). The results of this study demonstrated that significant reduction of tannins with minimum oil loss in flaxseed meal can be achieved commercially using an extruder. Practical Applications The extrusion technology has been explored to reduce the toxic compounds in different oilseed meals and oil extraction for production of functional foods. However, the production of extruded oilseed meals with high content of lipids (>16%) is limited as the oil percolation creates problem to preserve extrudates and maintain the hygienic condition of extruder plant. This study suggested that there is an immense possibility to use single‐screw extrusion cooking for reduction of tannin content with minimum oil percolation during production of extruded flaxseed meal for commercial food or feed purposes.

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Effects of operating conditions on oil loss and properties of products obtained by co-rotating twin-screw extrusion of fatty meal: preliminary study

Cited by 27 publications

References 16 publications

Study on formation of starch–lipid complexes during extrusion-cooking of almond flour

Study on formation of starch–lipid complexes during extrusion-cooking of almond flour

Reduction of Cyanogenic Compounds in Flaxseed (Linum usitatissimumL.) Meal Using Thermal Treatment

Influence of Extrusion Processing on Tannin Reduction and Oil Loss in Flaxseed (Linum usitatissimum L.) Meal

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