Twin-screw extrusion of rice-green gram blend: extrusion and extrudate characteristics.

Suvendu, Bhattacharya (1997) Twin-screw extrusion of rice-green gram blend: extrusion and extrudate characteristics. Journal of Food Engineering, 32 (1). : 83-99 ; 34 ref..

PDF Joumul_of_Food_Engineering_32_(_1997)_93-_99.pdf Restricted to Registered users only Download (1MB)

Abstract

Effects of extrusion process variables (barrel temp., screw speed) on extrusion characteristics (torque, specific mechanical energy) and extrudate properties (expansion, density, max. stress during shearing) during the extrusion cooking of a 1:1 rice-green gram (mung beans) blend were investigated using a co-rotating twin screw extruder. Barrel temp. of 100-175C and screw speeds of 100-400 rpm were examined. Second-order polynomial relationships (r <greater than or equal to> 0.870, P <less than or equal to> 0.01) were established between the process variables and response functions including torque, specific mechanical energy, expansion ratio, extrudate density and max. shear stress. During extrusion, torque was highest at the highest temp., whilst specific mechanical energy increased linearly with screw speed. The extrusion variables greatly affected the max. shear stress, leading to variations of up to a factor of 25. Extrusion and extrudate characteristics were curvilinearly affected by temp. and screw speed. It is concluded that to obtain an expanded rice and green gram product, a high barrel temp. and low screw speed were most suitable.

Item Type:	Article
Uncontrolled Keywords:	EXTRUSION-; MUNG-BEANS; RICE-
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 08 Food technology > 07 Food Engineering 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	04 Aug 2008 10:43
Last Modified:	28 Dec 2011 10:01
URI:	http://ir.cftri.res.in/id/eprint/7798

Actions (login required)

View Item