An experimental study of screw configuration effects in the twin-screw extrusion-cooking of maize grits

1988 ◽  
Vol 8 (4) ◽  
pp. 247-272 ◽  
Author(s):  
A.R. Kirby ◽  
A.-L. Ollett ◽  
R. Parker ◽  
A.C. Smith
Keyword(s):  
Experimental Study ◽  
Extrusion Cooking ◽  
Twin Screw Extrusion ◽  
Screw Extrusion ◽  
Twin Screw

scholarly journals Use of response surface methodology (RSM) for composite blends of low grade broken rice fractions and full-fat soybean flour by a twin-screw extrusion cooking process

2019 ◽  
Vol 8 (1) ◽  
Author(s):  
Nahemiah Danbaba ◽  
Iro Nkama ◽  
Mamudu Halidu Badau
Keyword(s):  
Response Surface Methodology ◽  
Bulk Density ◽  
Response Surface ◽  
Extrusion Cooking ◽  
Twin Screw Extrusion ◽  
Screw Extruder ◽  
Broken Rice ◽  
Screw Extrusion ◽  
Twin Screw ◽  
Feed Moisture

In this study, seventeen (17) composite blends of broken rice fractions and full-fat soybean, formulated using response surface methodology and central composite design within a range of barrel temperatures (100-140 °C), initial feed moisture content (15-25%) and soybean composition (8-24%), were extruded with a twin-screw extruder and the expansion and color indices were optimized. The results indicated a significant (p<0.05) effect of extrusion conditions on the responses. Fitted predictive models had coefficients of 88.9%, 95.7%, 97.3%, 95.4% and 95.2%, respectively, for expansion index, bulk density, lightness, redness and yellowness. The p-value and lack-of-fit tests of the models could well explain the observed variability and therefore could be used to establish production setting for the twin-screw extruder. The optimum extrusion conditions were found to be 130 °C (barrel temperature), 20% (feed moisture level) and 23% feed soybean composition and optimum responses in terms of bulk density, expansion index, lightness, redness and yellowness chroma indices were 0.21 g cm-3, 128.9%, 17.1, 3.13 and 24.5 respectively. This indicates that optimum conditions can be established in twin-screw extrusion cooking of broken rice fractions and full-fat soybean composite blends that can result in product of low bulk and maximum expansion with a satisfactory light yellow product color that can be used to produce products that valorize broken rice and reduce qualitative postharvest loss.

Modelling and Comparison of Wheat Flour Extrusion Cooking Behaviours in Two Different Twin-Screw Extrusion Systems

2018 ◽  
Vol 11 (7) ◽  
pp. 1381-1392 ◽  
Author(s):  
Shifeng Ma ◽  
Hao Wang ◽  
Hongyuan Cheng ◽  
Junguo Li ◽  
Min Xue ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Extrusion Cooking ◽  
Twin Screw Extrusion ◽  
Screw Extrusion ◽  
Twin Screw

Microstructural changes during the twin-screw extrusion cooking of maize grits

1990 ◽  
Vol 13 (1) ◽  
pp. 69-84 ◽  
Author(s):  
A.-L. Ollett ◽  
R. Parker ◽  
A.C. Smith ◽  
M.J. Miles ◽  
V.J. Morris
Keyword(s):  
Extrusion Cooking ◽  
Twin Screw Extrusion ◽  
Microstructural Changes ◽  
Screw Extrusion ◽  
Twin Screw
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