Energy Consumption and Selected Physical Properties of Corn-oat Instant Gruels Under Specific Extruder Configurations

Abstract

The extrusion-cooking technique was used for the processing of corn-oat blends with three various screw configurations. The procedure involved the assessment of the effects of the processing conditions on energy consumption. The initial moisture level ranged from 16 to 22% and the screw speed applied during the processing varied from 80 to 120 rpm. Corn-oat gruels were tested for water absorption and bulk density. A significant effect was reported of the initial moisture and screw speed on energy demand as well as on the physical properties of extrudates. The use of the shortest version of the extruder requires more energy than with the longer ones. Corn-oat instant gruels processed with an elongated barrel showed lower water absorption compared with the shorter one. The most important parameter having an influence on the product quality was the initial moisture content of extruded blends. The obtained results can be helpful in management of sustainable settings, low-energy processing conditions and the proper characteristics of extruded instant corn-oat gruels.