Extrusion processing of agri-horti and dairy products: A review

Kumari, Khushbu; Mridula, D.; Kishore, Anand; Chitranayak,

doi:10.22271/chemi.2020.v8.i1t.8458

Cited by 2 publications

(1 citation statement)

References 61 publications

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“…The starch gelatinization is one of the main chemical transformations during extrusion. Usually, extrusion is applied for raw materials with high starch content [25]. For this reason, for obtaining PFE, we made a mixture of DSM and corn grits (80% total carbohydrates, 8.8% total proteins, 1.6% total fibers, and 1.2% total lipids), purchased by Krina TM (Sofia, Bulgaria).…”

Section: Preliminary Investigations Of Initial Mixture For Extrusionmentioning

confidence: 99%

Moisture Sorption Behavior of Deproteinized Sunflower Meal and Patterned Food Extrudate

Dushkova,

Simitchiev,

Kalaydzhiev

et al. 2023

Applied Sciences

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This research was undertaken to evaluate the influence of the extrusion process on the sorption behavior of deproteinized sunflower meal (DSM). A patterned food extrudate (PFE), prepared from a mixture of DSM and corn grits (1:1), was obtained, and the equilibrium isotherms of both products (DSM and PFE) were determined at three temperatures (20 °C, 30 °C, and 40 °C) by the static gravimetric method. The comparison of the sorption behavior of the products showed that extrusion decreased the equilibrium moisture content and the monolayer moisture, while the hysteresis effect was significantly raised in size and span. The experimental sorption isotherms were fitted by five modified models including the temperature effect: Chung–Pfost, Halsey, Oswin, Henderson, and GAB. The modified models of Oswin were established to be suitable to describe the equilibrium sorption isotherms in the temperature range from 20 °C to 40 °C. The net isosteric heat of sorption of DSM and PFE decreases consistently with the increase in moisture content. Extrusion reduces the bond energy between the solid matrix and the water molecules. The ranges of moisture content and relative humidities in the temperature interval studied, appropriate for long-term storage of DSM and PFE, were predicted.

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Section: Preliminary Investigations Of Initial Mixture For Extrusionmentioning

confidence: 99%

Moisture Sorption Behavior of Deproteinized Sunflower Meal and Patterned Food Extrudate

Dushkova,

Simitchiev,

Kalaydzhiev

et al. 2023

Applied Sciences

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Comparison and modeling of moisture sorption isotherms of deproteinized rapeseed meal and model extrudate

Dushkova

Simitchiev

Kalaydzhiev

et al. 2022

Food Processing Preservation

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The equilibrium moisture contents (EMC) of deproteinized rapeseed meal (DRM) and model extrudate, prepared from DRM and corn grits (1:1), were determined at different temperatures (20°C, 30°C, and 40°C) and water activities (0.112 to 0.851) using the static gravimetric method. The model extrudate exhibited lower sorption capacity and significantly greater hysteresis loop than these of the DRM. Five models including the effect of the temperature were applied to analyze the experimental data. The modified models of Oswin and GAB were found suitable for describing the relationship between the equilibrium moisture content, the water activity, and the temperature. In the range of temperatures studied, the DRM and the extrudate were characterized by monolayer moisture at water activities of 0.10 and 0.16, respectively. For long‐term storage at 20°C, maintaining water activities from 0.10 to 0.60 and EMCs from 7.36% d.b to 17.09% d.b. for the DRM and water activities from 0.16 to 0.60 and EMCs from 6.43% d.b to 13.61% d.b. for the model extrudate were suggested. The study demonstrated the usability of the DRM for the production of a model extrudate suitable for long‐term storage. Practical applications The European Union developed a concept for recycling waste and by‐products from food and agricultural industries and their reuse in innovative food products. In this regard, characterization and investigation of the potential application of deproteinized rapeseed meal (DRM), appearing as a waste of protein isolation from industrial rapeseed meal, was initiated. The implementation of DRM in new extruded products with functional characteristics and long‐term storage would be economically, socially, and environmentally significant. Knowledge of the sorption behavior of food products is essential for their microbiological and biochemical stability during storage. Data generated in this study could be valuable for designing technological and/or storage parameters that allow optimization of heat and mass transfer processes while working with these materials.

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Extrusion processing of agri-horti and dairy products: A review

Cited by 2 publications

References 61 publications

Moisture Sorption Behavior of Deproteinized Sunflower Meal and Patterned Food Extrudate

Moisture Sorption Behavior of Deproteinized Sunflower Meal and Patterned Food Extrudate

Comparison and modeling of moisture sorption isotherms of deproteinized rapeseed meal and model extrudate

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