A new engineering method for understanding extrusion cooking process [PDF]
, 2009 A new engineering method is proposed to understand extrudate expansion and extrusion operation parameters for starch based food extrusion cooking process through dimensional analysis principle, i.e. Buckingham pi theorem. Three dimensionless groups, i.e.
Cheng, Hongyuan, Friis, Alan
core
Impact of mechanical and microstructural properties of potato puree-food additive complexes on extrusion-based 3D printing [PDF]
, 2018 This paper studies the applicability of extrusion-based 3D printing for constructing novel shapes from potato puree and the effects of four additives (agar, alginate, lecithin, and glycerol) added separately at three concentrations (0.5, 1, 1.5%) on the ...
Dankar, Iman +4 more
core +2 more sources
Jurnal Teknologi dan Industri Pangan, 2018 This research aimed to evaluate the effect of extrusion cooking conditions (barrel temperature and feed moisture content) on the changes in the physicochemical properties and antioxidant activity of the Indonesian black rice flour (var.
Diana Ayu Nindita +2 more
doaj +1 more source
EFFECT OF PARTICLE SIZE DISTRIBUTION OF RAW MATERIALS ON EXTRUSION COOKING PROCESS AND QUALITY OF COMPOSITE SNACKS [PDF]
Техника и технология пищевых производств, 2016 Rational selection of composition particles size distribution is an important factor for extrusion technology of high quality snack production. Influence of the milling rate of rice, millet, buckwheat and lentil on extrusion cooking regimes and ...
Stepanov V.I. +4 more
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Effects of preconditioning and extrusion of linseed on the ruminal biohydrogenation of fatty acids. 2. In vitro and in situ studies [PDF]
, 2006 The extent and/or intermediates of ruminal biohydrogenation (BH) of fatty acids (FA) were investigated in vitro and in situ using a raw, pre-conditioned or extruded blend of linseed and wheat bran (70:30).
Akraim, Fowad +3 more
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Cassava and turmeric flour blends as new raw materials to extruded snacks
Ciência e Agrotecnologia, 2014 Short cooking time and ability to blend varieties of food ingredients have made extrusion cooking a medium for low-cost and nutritionally improved food products.
Alessandra Mussato Spinello +3 more
doaj +1 more source
Expansion of the whole wheat flour extrusion [PDF]
, 2008 A new model framework is proposed to describe the expansion of extrudates with extruder operating conditions based on dimensional analysis principle. The Buckingham pi dimensional analysis method is applied to form the basic structure of the model from ...
Cheng, Hongyuan, Friis, Alan
core
Assessing the microstructural and rheological changes induced by food additives on potato puree [PDF]
, 2018 The effects of agar, alginate, lecithin and glycerol on the rheological properties of commercial potato puree were investigated and interpreted in terms of starch microstructural changes, and the applicability of the Cox-Merz rule was evaluated.
Dankar, Iman +4 more
core +2 more sources
Influence of independent extrusion variables on temperature profile in extruder barrel [PDF]
Journal on Processing and Energy in Agriculture, 2011 Extrusion technology is commonly used in fish feed production. In cooking zone of the extruder barrel, sufficient energy is imparted to gelatinize starch and denature proteins.
Vukmirović Đuro +6 more
doaj
Extrusion and drying temperatures enhance sensory profile and iron bioavailability of dry bean pasta
Food Chemistry Advances, 2023 Bean flour is a highly nutritive, plant-based ingredient with the potential for great utility in many food products. Heat treated flours produced from commercial varieties of white kidney, yellow and black beans, were processed into pastas using high/low
Sharon D. Hooper +4 more
doaj +1 more source