Residence Time Distribution of Soy Protein Isolate and Corn Flour Feed Mix in a Twin-Screw Extruder

Abstract

The residence time distribution (RTD) of soy protein isolate (SPI) and corn flour mixture through a twin‐screw extruder under different conditions was evaluated. A full‐factorial design of experiments was used to select the variables at different levels. The feed mixture was prepared by blending corn flour and SPI in the ratio of 4:1 (20% SPI content). The effect of screw speed (75, 100 and 125 rpm), feed mixture moisture content (25, 30 and 35%) and die diameter (3 and 5 mm) were investigated. All factors were found to have a significant (P < 0.05) effect on the mean resident time and its variance (square of standard deviation). Higher screw speed, higher initial moisture content and larger die diameter resulted in a shorter mean residence time. Two conventional flow models were used to represent the RTD profile in the extruder – the frequency model (F‐distribution) and the cumulative RTD model (E distribution). The parameters of these models – the half‐concentration internal age and particle accumulation rate – were determined by a nonlinear regression. The parameters of these models were responsive and related to process variables and both F‐ and E‐distributions were well predicted. Practical Applications Residence time distribution (RTD) is an important parameter that describes the time spent by particles through any continuous processing system. RTD study is important with respect to extrusion processing because the properties of extruded product depend on the shear, pressure, time and temperature history of the product in the extruder. The study is aimed at evaluating RTD of a protein‐rich formulation obtained by different blends of soy protein isolates and corn flour which are prepared for producing protein‐rich soy‐based products. The study is important because it examines the influence of selected process and product variables on the residence time of particles in the twin‐screw extrusion system.

Extrusion parameters and physical transformations of an extrudate for fish: Effect of the addition of hydrolyzed protein flour from by-products of Oncorhynchus mykiss

“…However, excess moisture and a high level of hydrolysis of fish protein decreased viscosity so much that it was difficult for the material to exit the extruder (Choudhury and Gautam, 2003a). In Figure 2B, it was observed that the high screw speeds decreased the TMR, according to that reported by Yu et al (2014), presenting a more efficient heat dissipation, greater pumping force, and more significant shear, giving way to better mixing of the material and a short TMR (Kumar et al, 2006). A drop in TMR was observed at extreme temperatures and slightly increased when the process was at intermediate temperatures.…”

Effects of processing conditions on the system parameters during single screw extrusion of blend containing apple pomace

“…Legumes such as soybean are rich source of protein. Soybean in different forms (Bookwalter, Mustakas, Kwolek, Mcghee, & Albrecht, ; Chiang, ; Iwe et al, ; Lobato, Anibal, Lazaretti, & Grossmann, ; Singh & Muthukumarappan, ; Yu, Meng, Ramaswamy, & Boye, ) have been extensively used as a major ingredient during extrusion.…”

Microbial community structure of plant-based meat alternatives

“…The pressures in these barrels is between 1 and 4 MPa in HMEC and up to 13 MPa in LMEC 35 – 37 . Yu et al 38 showed in different LMEC settings fastest particle residence times (first signs of the tracer) from 10 to 40 s and extrudate collection times (complete tracer passed) from 60 to 120 s, resulting in mean residence times of 35–87 s, depending on feed moisture, screw speed and die diameter. So far it is described that vegetative forms of bacteria are inactivated effectively by this process and only spores of bacteria like Bacilli and Clostridia would survive the extrusion process 39 , 40 .…”