Twin-Screw Extrusion Cooking of Small White Beans (Phaseolus vulgaris)

Edwards, R. H. T.; Becker, Robert R.; Mossman, A. P.; Gray, Gregory M.; Whitehand, Linda C.

doi:10.1006/fstl.1994.1095

Cited by 26 publications

(26 citation statements)

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“…Exactly, a rise in feed rate leads to an increase of final viscosity and consequently porosity decreases. [6,26,31,33,34] Feed moisture content seems to have an influence to porosity; as it raised porosity decreased. Moisture content during extrusion provides the driving force for the expansion and also contributes to the rheological properties of the melt, which in turn affect expansion.…”

Section: Resultsmentioning

confidence: 93%

“…Such a trend had been observed for various extruded products in the past. [6,11,12,15,16,[29][30][31][32] An increase in the barrel temperature will decrease the melt viscosity. The reduced viscosity effect would favour the bubble growth during extrusion.…”

Section: Resultsmentioning

confidence: 99%

“…Expansion ratio is defined as: [6,10,26,[29][30][31] where d is the diameter of the extrudate (cm) and d 0 is the die diameter (cm). From Eqs.…”

Section: Measurement Of Porosity and Expansion Ratiomentioning

confidence: 99%

“…The intense structural disruption and mixing facilitates reactions otherwise limited by diffusion of reactants and products. [5] Some results of cooking during the extrusion process are the gelatinization of starch, denaturation of proteins, inactivation of many native enzymes, which causes food deterioration during storage, inactivation of antinutrient factors, [6][7][8] and reduction of microbial counts in the final product. [9] Product quality can vary considerably depending on the extrusion processing conditions such as extruder type, screw configuration, feed moisture, temperature profile in the barrel sections, screw speed, and feed rate.…”

Section: Introductionmentioning

confidence: 99%

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Structural Properties of Corn-Legume Based Extrudates as a Function of Processing Conditions and Raw Material Characteristics

Λάζου

Michailidis

Thymi

et al. 2007

International Journal of Food Properties

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The effect of extrusion conditions, including feed rate (2.52-6.84 kg/h), feed moisture content (13-19% wet basis), screw speed (150-250 rpm), and extrusion temperature (150-230°C) on structural properties of corn-legume based extrudates was studied. Four different types of legumes, chickpea, mexican bean, white bean, and lentil were used to form mixtures with corn flour in a ratio ranging from 10 to 90% (corn/legume). A simple power model was used to correlate porosity with extrusion conditions and material characteristics. The influence of feed rate in the extrudates porosity is incorporated into mean residence time. Porosity of extrudates was found to increase with temperature and residence time and to decrease with feed moisture content and corn to legume ratio. Screw speed did not affect extrudates properties. Expansion ratio showed a similar behavior with porosity. The addition of legumes (protein source) led to more dense products. Comparatively, the usage of white bean in mixtures for the production of snacks, led to a product with higher porosity than those with other legumes.

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Section: Resultsmentioning

confidence: 93%

Section: Resultsmentioning

confidence: 99%

“…Expansion ratio is defined as: [6,10,26,[29][30][31] where d is the diameter of the extrudate (cm) and d 0 is the die diameter (cm). From Eqs.…”

Section: Measurement Of Porosity and Expansion Ratiomentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Structural Properties of Corn-Legume Based Extrudates as a Function of Processing Conditions and Raw Material Characteristics

Λάζου

Michailidis

Thymi

et al. 2007

International Journal of Food Properties

View full text Add to dashboard Cite

show abstract

“…Barrel temperature (BT-1 or BT-2) and screw speed (SS-1, SS-2, or SS-3) showed no clear trends and had minimal effect on BD of bean extrudates; whereas, feed rate at higher BT-2 showed some significant differences in BD of extruded samples. Edwards, Becker, Mossman, Gray, and Whitehand (1994) indicated that bulk density considers sample weight and the three dimensional changes of the extrudate resulting from expansion at the die and is generally inversely proportional to expansion ratio.…”

Section: Bulk Densitymentioning

confidence: 99%