The Processing Characteristics of the Synthetic Rubbers and Their Use in the Manufacture of Extruded Products

2009 ◽  
pp. 50-50-9
Author(s):  
AE Juve
Keyword(s):  
Extruded Products

scholarly journals Soft durum wheat as a potential ingredient for direct expanded extruded products

2021 ◽  
Vol 98 ◽  
pp. 103184
Author(s):  
Bon-Jae Gu ◽  
Christopher J. Kerr ◽  
Craig F. Morris ◽  
Girish M. Ganjyal
Keyword(s):  
Durum Wheat ◽  
Extruded Products

scholarly journals Characteristics of Newly Developed Extruded Products Supplemented with Plants in a Form of Microwave-Expanded Snacks

Materials ◽  
2021 ◽  
Vol 14 (11) ◽  
pp. 2791
Author(s):  
Katarzyna Lisiecka ◽  
Agnieszka Wójtowicz ◽  
Marek Gancarz
Keyword(s):  
Physical Properties ◽  
Nutritional Value ◽  
Negative Impact ◽  
Total Phenolic ◽  
Extrusion Cooking ◽  
Negative Effects ◽  
Plant Materials ◽  
Texture Profile ◽  
Fresh Plant Material ◽  
Extruded Products

The following research focuses on the possibility of applying fresh plant material as a carrot pulp to supplement newly developed extruded products in the form of pellets and microwave-expanded snacks. Fresh carrot pulp, as a valuable vegetable ingredient, was used in the amount of 2.5 g/100 g to 30.0 g/100 g in a potato-based recipe. The snack pellets were processed via extrusion-cooking, using a single-screw extruder with a plasticizing unit L/D = 18, and the use of variable screw speeds. The produced pellets underwent microwave expansion to limit the fat content, so as to produce ready-to-eat (RTE) snacks. The pellets and snacks were tested for nutritional value, as well as for selected quality features: physical properties, structure, pasting characteristics, and texture profile, and PCA analysis and a correlation matrix were performed on the obtained results. Microwave expansion of pellets increased the total phenolic content, the antioxidant activity, water absorption index and lightness of snacks, but decreased the bulk density and setback values of the expanded products when compared to pellets. Generally, we found that it was possible to use up to 30.0 g/100 g of fresh carrot pulp with a positive effect on nutritional value, and without negative effects on the physical properties of extruded products. Both the extrusion-cooking and microwave expansion can minimize the negative impact on plant materials, due to the short processing time.

Effect of Lipids on the Properties of Extruded Products

1988 ◽  
Vol 53 (4) ◽  
pp. 1230-1231 ◽  
Author(s):  
M. BHATTACHARYA ◽  
M.A. HANNA
Keyword(s):  
Extruded Products

Microstructure Investigations of Streak Formation in 6063 Aluminum Extrusions by Optical Metallographic Techniques

2013 ◽  
Vol 19 (2) ◽  
pp. 276-284 ◽  
Author(s):  
George Vander Voort ◽  
Beatriz Suárez-Peña ◽  
Juan Asensio-Lozano
Keyword(s):  
Electron Microscopy ◽  
Scanning Electron Microscopy ◽  
Particle Size ◽  
Hot Extrusion ◽  
Magnesium Silicide ◽  
Precipitation Strengthening ◽  
Surface Appearance ◽  
Aluminum Extrusions ◽  
Extruded Products ◽  
Scanning Electron

AbstractThe present study investigates the effect of the solidification strategy for AA 6063 alloy on the surface appearance of anodized extrusions. The microstructure of the samples was analyzed using both light optical microscopy and scanning electron microscopy. Results show that if heavy segregation occurs from rapid solidification, coarse Mg2Si particles form, thus reducing the potential for precipitation strengthening by the finer β-Mg2Si developed in the solid state. Differentially-strained regions formed during hot extrusion induce differences in particle size for magnesium silicide (Mg2Si) precipitates. Anodizing generates surface roughness due to Mg2Si particle dissolution and AlFeSi decohesion, which is related to both particle size and deformation. During anodizing, an oxide layer forms on the surface of the extruded products, which can lead to streak formation, usually a subject of rejection due to unacceptable heterogeneous reflectivity.

Influence of the Type of Dispersant on the Properties of Casting Slips of Porcelains with Soda-Lime Glass

2006 ◽  
Vol 530-531 ◽  
pp. 449-455
Author(s):  
S.R. Bragança ◽  
R. Camaratta ◽  
A.C. Taborda ◽  
C.P. Bergmann
Keyword(s):  
Slip Casting ◽  
Soda Lime ◽  
Ceramic Materials ◽  
Partial Substitution ◽  
Attractive Alternative ◽  
Soda Lime Glass ◽  
Glass Waste ◽  
Different Types ◽  
Casting Slip ◽  
Extruded Products

The use of glass residues for the reduction of firing temperature of ceramic materials products has become an attractive alternative. For pressed or extruded products, such as tiles and bricks, the use of glass is sufficiently simple, since only milling and mixing to the industrial mass batch in partial substitution of conventional fluxes are necessary. However, in slip casting products, such as china and porcelains, the glass presence destabilizes the casting slip. This is the motivation of this work. Different types of dispersants and their influence on the properties of slips containing glass waste were evaluated. The experimental results showed that the use of conventional dispersant (sodium silicate) is not adequate. The stabilization of slips was possible only with organic dispersants. Therefore, the factors that determine the success or failure of dispersants were also analyzed.

scholarly journals ‘The effect of inulin addition on structural and textural properties of extruded products under several extrusion conditions’

2015 ◽  
Vol 52 (10) ◽  
pp. 6170-6181 ◽  
Author(s):  
Konstantinos C. Tsokolar-Tsikopoulos ◽  
Ioanna D. Katsavou ◽  
Magdalini K. Krokida
Keyword(s):  
Textural Properties ◽  
Extruded Products

scholarly journals Utilization of Food Processing By-products in Extrusion Processing: A Review

2021 ◽  
Vol 4 ◽  
Author(s):  
Debomitra Dey ◽  
Jana K. Richter ◽  
Pichmony Ek ◽  
Bon-Jae Gu ◽  
Girish M. Ganjyal
Keyword(s):  
Functional Properties ◽  
Low Cost ◽  
Value Added ◽  
Raw Material ◽  
Practical Applications ◽  
Extrusion Processing ◽  
High Production Rate ◽  
Wide Range ◽  
Extruded Products ◽  
By Products

The processing of agricultural products into value-added food products yields numerous by-products or waste streams such as pomace (fruit and vegetable processing), hull/bran (grain milling), meal/cake (oil extraction), bagasse (sugar processing), brewer's spent grain (brewing), cottonseed meal (cotton processing), among others. In the past, significant work in exploring the possibility of the utilization of these by-products has been performed. Most by-products are highly nutritious and can be excellent low-cost sources of dietary fiber, proteins, and bioactive compounds such as polyphenols, antioxidants, and vitamins. The amount of energy utilized for the disposal of these materials is far less than the energy required for the purification of these materials for valorization. Thus, in many cases, these materials go to waste or landfill. Studies have been conducted to incorporate the by-products into different foods in order to promote their utilization and tackle their environmental impacts. Extrusion processing can be an excellent avenue for the utilization of these by-products in foods. Extrusion is a widely used thermo-mechanical process due to its versatility, flexibility, high production rate, low cost, and energy efficiency. Extruded products such as direct-expanded products, breakfast cereals, and pasta have been developed by researchers using agricultural by-products. The different by-products have a wide range of characteristics in terms of chemical composition and functional properties, affecting the final products in extrusion processing. For the practical applications of these by-products in extrusion, it is crucial to understand their impacts on the qualities of raw material blends and extruded products. This review summarizes the general differences in the properties of food by-products from different sources (proximate compositions, physicochemical properties, and functional properties) and how these properties and the extrusion processing conditions influence the product characteristics. The discussion of the by-product properties and their impacts on the extrudates and their nutritional profile can be useful for food manufacturers and researchers to expand their applications. The gaps in the literature have been highlighted for further research and better utilization of by-products with extrusion processing.

Researches on Microstructures and Mechanical Properties of Extruded Mg-Zn-Zr-Y Alloy

2007 ◽  
Vol 353-358 ◽  
pp. 715-717
Author(s):  
Jian Peng ◽  
Rong Shen Liu ◽  
Ding Fei Zhang ◽  
Cheng Meng Song
Keyword(s):  
Mechanical Properties ◽  
Heat Treatment ◽  
Grain Size ◽  
Aging Treatment ◽  
High Strength ◽  
Treatment Processes ◽  
Medium Strength ◽  
Microstructures And Mechanical Properties ◽  
Extruded Products

The microstructures and mechanical properties of Mg-Zn-Zr-Y alloy extruded bar with different heat treatment processes were investigated, including solution treatments of 400 oC, 450 oC and 500 oC for 3 hours followed by 170 oC×24h aging treatment, and solely aging treatments of 160 oC, 180 oC for 24hours without solution after extruding. By comparing the grain size, strength and elongation of the samples, the heat treatment processes for extruded products with high strength and with medium strength were recommended.

Fibre in extruded products

2013 ◽  
pp. 256-272 ◽  
Author(s):  
N. Sozer ◽  
K. Poutanen
Keyword(s):  
Extruded Products
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