Influence of Extrusion Processing on In-Line Rheological Behavior, Structure, and Function of Wheat Starch

Lengerich, Bernhard van

doi:10.1007/978-1-4613-0861-4_11

Cited by 34 publications

(29 citation statements)

References 7 publications

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“…The specific mechanical energy (SME) is responsible for fragmentation of starch molecules [21,45,46]. Amylopectin molecules are broken mainly at the α-1:6 bonds due to the applied Extrusion of Metals, Polymers, and Food Products 202 shear forces.…”

Section: Specific Mechanical Energy (Sme)mentioning

confidence: 99%

“…An additional effect of SME on starch is the gelatinization process that takes place during extrusion [21,45,46]. The degree of gelatinization would be with the higher value of SME.…”

Section: Specific Mechanical Energy (Sme)mentioning

confidence: 99%

Section: Specific Mechanical Energy (Sme)mentioning

confidence: 99%

“…This phenomenon was attributed to the decrease in the viscosity with the increase in water content [21,45]. The degradation products are macromolecules in the range of 50, 000 MW [46,47].An additional effect of SME on starch is the gelatinization process that takes place during extrusion [21,45,46]. The degree of gelatinization would be with the higher value of SME.…”

mentioning

confidence: 99%

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Extrusion Cooking Technology: An Advance Skill for Manufacturing of Extrudate Food Products

Tiwari¹

2018

Extrusion of Metals, Polymers and Food Products

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The snack industry is one of the fastest growing food sectors and is an important contributor within the global convenience food market. Nowadays snacks and convenience foods are also consumed regularly in India. Properly designed convenience foods can make an important contribution to nutrition in Indian societies where social changes are altering traditional patterns of food preparation. Extrusion cooking as a popular means of preparing snack foods based on cereals and plant protein foodstuff has elicited considerable interest and attention over the past 30 years. Several studies on the extrusion of cereals and pulses, using various proportions, have been conducted because blends of cereals and pulses produce protein enriched products. Based on dough's functional properties like WAI, WSI, ER and BD, the extruded products can be classified into different group as per particular application. Therefore, this chapter is dealt with the effect of extrusion processing on product parameters, and nutritional and anti-nutritional properties of extruded product.Keywords: extrusion processing, direct expanded snack, single screw extruder, twin-screw extruder Food extrusion processingExtrusion process is an efficient continuous process, which uniquely combines several unit operations viz.: mixing, shearing, heating, pumping, forming, and sizing. Food extruders are classified thermally as forming or cooking and geometrically as single or twin screws. Single screw forming extruders are used to manufacture pasta, processed meats, and fillings. Single screw cooking extruder (SSCE) are used to produce dry and semi moist pet foods, expanded snacks, breakfast cereals, puddings, soup and drink bases, gelatinized © 2018 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. starch and texturized vegetable proteins. Twin-screw extruder applications include most SSCE products and chocolate coatings, candies, gums, enzyme modification process, etc.[1]. A food extruder is a high temperature short time bioreactor that transforms a variety of raw material/ingredients into finished product. Extrusion processing is a continuous process. The extruded products are sterile and because of complete starch gelatinization, veryExtrusion cooking is used for processing of starchy as well as materials since a long time. As extrusion processing is a thermally efficient process, it offers many advantages in processing of high protein based products like soy or legumes etc. Due to high temperature short time cooking of soy-cereal blend, the antinutritional factors are effectively destroyed without damage to nutritional quality of raw material [3]. Equipment and processing steps in making a direct expanded productThere are different processing steps involved for production of direct expanded snacks (Figure 1). Mixe...

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Section: Specific Mechanical Energy (Sme)mentioning

confidence: 99%

“…An additional effect of SME on starch is the gelatinization process that takes place during extrusion [21,45,46]. The degree of gelatinization would be with the higher value of SME.…”

Section: Specific Mechanical Energy (Sme)mentioning

confidence: 99%

Section: Specific Mechanical Energy (Sme)mentioning

confidence: 99%

mentioning

confidence: 99%

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Extrusion Cooking Technology: An Advance Skill for Manufacturing of Extrudate Food Products

Tiwari¹

2018

Extrusion of Metals, Polymers and Food Products

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“…Gelatinisation occurs as the product is in the shear zone under influence of both external heating and viscous heating inside the barrel. This involves the breakdown of hydrogen bonds between the starch molecules themselves, allowing water molecules to diffuse into the anhydroglucose units to form loose bonds with available hydroxyl groups [222].…”

Section: Starch Extrusionmentioning

confidence: 99%

A conceptual model of a sustainable system based upon observations of biodegradable plastic packaging film experiments and material flow

Fletcher¹

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One can imagine full knowledge of a system allows for optimal decision making when problems arising within that system need to be solved. In reality, solutions involving any non-trivial system must be pursued with incomplete knowledge. In light of the complexity and diversity of current industrial economic systems and the decision-making processes pertaining to them, integrating streams of knowledge would improve problem solving outcomes on such scales. More specifically, it could potentially address how to compare the rate of problem proliferation to solution implementation within a system. However, successfully integrating knowledge of diverse systems towards a common purpose requires careful and consistent analogies to be constructed between the entities of those systems. The current work investigates the merits of such an approach for resolving sustainable development issues. The hypothesis is that knowledge of what influences the flow and transformation of matter, (that is, what influences a common phenomenon throughout life-supporting systems), can facilitate this integration. The problem of accumulating material waste is used as a vehicle to focus the discussion.To this end, the foundation of the work is an experimental study into the development of a starch based biodegradable plastic packaging film. The two main constraints on sample production were to minimise cost and maximise biodegradability. Slit die rheological data is gathered for five samples selected from polymer extrusion trials as part of describing their viscous behaviours via a semi-empirical model incorporating die temperature (measured at 120, 140 and 160°C) and shear rate (altered by screw speeds of 5-50 rpm).The samples differ in additive content and extrusion passes from a baseline starch/water/glycerol (~73/18/9.0 wt% total) combination extruded once to the addition of cross-linking agents and surface modifiers (<1 wt% total) extruded twice. GPC, DSC, tensile strength and moisture absorption analyses join the rheological data to explain The experimental study represents a typical analytical approach to developing a technical solution. Yet while technology will remain indispensable to problem solving, there is a iii need to realise that splintering knowledge into disciplines of the ever finer detail required to extend technical accomplishment, must also be complemented by a synthesis of associated facts and relevant theories to address more encompassing problems associated with sustainability of the modern industrial economy. Therefore, considering the relative success of modelling the viscous behaviour of the starch based plastic samples, it was proposed to extend the concepts of rheology used to explain the flow of matter on the molecular scale to the flow of matter on the scale of the industrial economy.To whatever extent possible, the advantages of being able to predict how such flows respond to industrial economic decisions would contribute to the research of sustainable systems.The assumption is made here that an apt mate...

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Application of an In-line Viscometer to Determine the Shear Stress of Plasticised Wheat Starch

Bindzus¹,

Fayard²,

Lengerich³

et al. 2002

Starch/Stärke

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An in-line viscometer was designed and constructed to enable determination of the shear stress of plasticised wheat starch during extrusion cooking. The viscometer was installed between the end of the barrel section and the extruder die plate so that the shear stress could be determined for the plasticised material, irrespective of the geometrical shape into which it was subsequently moulded by the extruder die. The extrusion conditions were described in terms of the process parameters, i. e. water content, barrel temperature, screw speed and screw configuration; and of the system parameters, which were the specific mechanical energy input (SME), product temperature (PT) and mean residence time (MRT). The parameters were measured and the results evaluated using statistical methods. Regression equations were used to describe functional relationships between the shear stress and the extrusion conditions on the one hand, and between the shear stress and the product characteristics of the extrudates on the other. The shear stress of plasticised wheat starch determined in-line can be used to predict the morphological structure (volumetric expansion) and the functional properties (cold paste viscosity and cold water solubility) of extruded, directly expanded starch with a high degree of accuracy. The measurement technique used and the results of the extrusion tests undertaken for this project will therefore enable the shear stress of plasticised material in an extruder to be used as the principle parameter for controlling extruders on-line.

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Influence of Extrusion Processing on In-Line Rheological Behavior, Structure, and Function of Wheat Starch

Cited by 34 publications

References 7 publications

Extrusion Cooking Technology: An Advance Skill for Manufacturing of Extrudate Food Products

Extrusion Cooking Technology: An Advance Skill for Manufacturing of Extrudate Food Products

A conceptual model of a sustainable system based upon observations of biodegradable plastic packaging film experiments and material flow

Application of an In-line Viscometer to Determine the Shear Stress of Plasticised Wheat Starch

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