8 research outputs found
Effect of extrusion-cooking conditions on the physical properties of Jerusalem artichoke straw
The paper presents the effect of extrusion-cooking
conditions (moisture content and screw speed) on the physical
properties of extruded Jerusalem artichoke straw. A single screw
extruder was used for straw processing. Shredded Jerusalem artichoke
straw moistened to 30, 40, and 50% was subjected to an
extrusion-cooking process at various screw speeds (70, 90, and
110 rpm). Selected physical properties and pasting profile were
tested. Significant differences were observed depending on the
moisture content of the samples and the various screw speed on
their physical properties. Notably, increased moisture content
lowered the specific mechanical energy, increased processing
efficiency, water solubility, peak viscosity and breakdown. The
maximum efficiency and the highest breakdown was observed for
the sample with 50% moisture content processed at an extruder
screw speed of 90 rpm. The sample obtained at 30% moisture and
at 90 rpm was characterized by the lowest efficiency and hot paste
viscosity, and the highest specific mechanical energy. The results
showed that the extrusion-cooking process yielded desirable
changes to the structure of the analysed lignocellulosic biomass
Energoch艂onno艣膰 ekstruzji pszennych spienionych materia艂贸w opakowaniowych
Extrusion-cooking technique, known from food processing, may be used in production of environmentally friendly foamed materials based on starch. The objective of the paper was to determine the specific mechanical energy consumption of the extrusion-cooking process of foamed materials made of wheat starch at a varied level of moisture of raw materials mixtures and varied participation of foaming components. Functional additives which support the foaming process were applied: PDE foaming agent and polyvinyl alcohol. Specific mechanical energy consumption (SME) was determined according to the moisture content of raw materials and additives used. Energy consumption of the extrusion-cooking process of foamed materials with addition of the foaming agent PDE was increasing along with the increase of moisture and decreased at higher participation of the additive. In case of mixtures with an addition of polyvinyl alcohol the values of SME were getting higher along with the increase of the additive content and moisture of raw materials mixture. The research proved possibility of obtaining starch foamed packaging materials, which may function as a filler in transport packages, at the high efficiency of the process and low energy consumption.Technika ekstruzji, znana z przetw贸rstwa spo偶ywczego, mo偶e by膰 stosowana w produkcji przyjaznych dla 艣rodowiska materia艂贸w spienionych opartych na skrobi. Celem pracy by艂o okre艣lenie energoch艂onno艣ci procesu ekstruzji materia艂贸w spienionych, wytworzonych ze skrobi pszennej przy r贸偶nej wilgotno艣ci mieszanek surowcowych i r贸偶nym udziale komponent贸w spieniaj膮cych. Stosowano dodatki funkcjonalne wspomagaj膮ce proces spieniania: 艣rodek spieniaj膮cy PDE oraz alkohol poliwinylowy. Energoch艂onno艣膰 wyznaczano, wykorzystuj膮c wska藕nik jednostkowego zapotrzebowania energii mechanicznej (SME). Energoch艂onno艣膰 procesu ekstruzji materia艂贸w spienionych z dodatkiem 艣rodka spieniaj膮cego PDE zwi臋ksza艂a si臋 wraz ze wzrostem wilgotno艣ci i obni偶a艂a przy wi臋kszym udziale dodatku. W przypadku mieszanek z dodatkiem alkoholu poliwinylowego warto艣ci SME by艂y wy偶sze wraz ze wzrostem zawarto艣ci dodatku i wilgotno艣ci mieszanki surowcowej. Badania wykaza艂y mo偶liwo艣膰 uzyskania skrobiowych spienionych materia艂贸w opakowaniowych, kt贸re mog膮 pe艂ni膰 rol臋 wype艂niacza w opakowaniach transportowych, przy wysokiej wydajno艣ci procesu oraz niewielkiej energoch艂onno艣ci
Effect of starch type and screw speed on mechanical properties of extrusion-cooked starch-based foams
Potato starch and corn starch are popular basic
raw materials in the processing of biopolymers. One of the processing
methods employed in the manufacture of biopolymers
is extrusion-cooking technique. With specific parameters and
equipment configurations, it is possible to obtain a wide variety
of starch-based biopolymers. Loose fill foams are usually produced
with the use of polystyrene, but the adverse environmental
effects of conventional plastics provide an incentive for the development
of new, environmentally friendly raw materials. The aim
of the study was to apply the extrusion-cooking technique to prepare
starch-based foams from potato starch and corn starch under
various extruder screw speeds applied during processing. Process
efficiency and energy consumption were also tested during processing.
The expanded foams were analysed by means of cutting
and compression tests to evaluate selected mechanical properties.
The type of starch used and the processing screw speed had an
impact on the efficiency and specific energy requirements of the
process. The results showed that the screw speed had a significant
effect on the cutting forces in the tested foams as well as on its
compression properties. Higher hardness of foams was observed
when potato starch was used as the basic raw material. Moreover,
corn starch foams proved to be more elastic in compression tests
Selected properties of snacks extruded at various screw speeds supplemented with Moldavian dragonhead seed addition
The main aim of the study was to determine selected
characteristics of extruded snacks supplemented with
Dracocephalum moldavica L. seeds added to the recipe in
amounts ranging from 5 to 20% of the basic raw material composition.
The effect of the screw speed on the selected corn-based
snacks characteristics has also been been studied. A single-screw
extruder was employed to obtain the snacks in the form of readyto-
eat extrudates. Several properties were evaluated, among them:
the expansion ratio, the water absorption and solubility indices
as well as pasting properties, depending on the level of the additive
and the screw speeds applied. Extruded snacks supplemented
with Dracocephalum moldavica L. seeds exhibited an enhanced
nutritional value compared with corn snacks due to the high content
of fibre, protein and ash. The addition of the seeds decreased
the expansion ratio significantly. The water absorption index of
the snacks decreased as the level of seed addition in the processed
blends was raised, while the water solubility index was
significantly affected by the variable screw speed during the processing
of the supplemented snacks. The recommended level of
Dracocephalum moldavica seeds in corn-based snacks should
not exceed 15% due to the high nutritional value as well as the
high expansion and efficient treatment intensity of the components
resulting in the ready-to-eat characteristic of the supplemented
snacks
Effect of extrusion-cooking conditions on the pasting properties of extruded white and red bean seeds
The extrusion-cooking technique may be used to
convert the common bean into functional food products. There is
still insufficient information on the properties of extruded beans.
The aim of this work was to investigate the effect of extrusioncooking
conditions on the pasting properties of two cultivars
of the common bean (Aura and Toska) available on the Polish
market. The bean was extruded using a twin-screw extruder at
variable screws speeds and different amounts of water were added
directly to the barrel. The pasting properties of the obtained extrudates
were measured using a Micro Visco-Amylo-Graph. The
extruded beans revealed more stable viscosity characteristics than
the unprocessed ones. The addition of increased amounts of water
to the processed material raised the peak viscosity of both extruded
bean varieties. A higher screws speed during bean processing
resulted in a higher peak viscosity only in the case of the Aura
cultivar. However, the decreasing value of the cold paste viscosity
was observed at higher speeds. This may indicate the negative
effect of the extruder鈥檚 screws speed on the gel formation ability
of the extruded bean. The results showed that the extrusion-cooking
process reduced the retrogradation tendency of bean paste due
to starch degradation occurring during processing
Physical properties and texture of gluten-free snacks supplemented with selected fruit additions
Extrusion-cooking is used to produce directly
expanded gluten-free snacks, especially for consumers with
celiac disease. The aim of the study was to evaluate the effect
of various fruits type supplementation as well as the processing
screw speed on the physical properties and texture of ready-toeat
corn-based gluten-free snacks. Black elderberry, chokeberry
and strawberry were dried and used in the amount of 5 to 20%
as a corn grit replacement. The directly expanded snacks were
processed with a single-screw extruder at various screw speeds
(80 and 120 rpm) and tested to measure their expansion ratio, bulk
density, colour profile as well as their texture profile. The results
showed the various effects of adding different types and amounts
of fruit on the physical properties and texture of supplemented
gluten-free snacks. A higher amount of fruit resulted in a significant
decrease in the expansion ratio and an increase in the bulk
density of the snacks. Reduced lightness and a more pronounced
red tint were observed when red fruits were added. The desired
hardness of the snacks suggested that the addition of fruit should
be retained below 15% of the recipe content. The screw speeds
applied showed a significant effect on the expansion, bulk density
and texture of the tested snacks