scholarly journals Specific Mechanical Energy Requirement of a Locally Developed Extruder for Selected Starchy Crops

2014 ◽  
Vol 20 (4) ◽  
pp. 793-798 ◽  
Author(s):  
Folasayo T. Fayose ◽  
Zhongjie Huan
Keyword(s):  
Energy Requirement ◽  
Mechanical Energy ◽  
Specific Mechanical Energy

The Influence of Fresh Kale Addition on Selected Properties of Corn Snacks

2019 ◽  
Vol 15 (11-12) ◽  
Author(s):  
Katarzyna Lisiecka ◽  
Agnieszka Wójtowicz
Keyword(s):  
Cutting Force ◽  
Water Solubility ◽  
Energy Requirement ◽  
Mechanical Energy ◽  
Expansion Ratio ◽  
Snack Food ◽  
Processing Efficiency ◽  
Snack Foods ◽  
Specific Mechanical Energy ◽  
Corn Snacks

AbstractEnrichment of snack foods with plant ingredients has become very popular. Corn extrudates with fresh kale leaves are an example of a healthy snack food. During the study, these snacks were produced by extrusion-cooking and contained from 5 % to 20 % of fresh kale leaves in their recipe. For the obtained extrudates, the following parameters were determined: extrusion efficiency, specific mechanical energy requirement, bulk density, specific density, water absorption index, water solubility index, radial expansion ratio, cutting force, as well as the color coordinates on the CIE-Lab scale. It was observed that the addition of fresh kale leaves led to a significant decrease in processing efficiency as well as the expansion ratio, water solubility index and brightness of supplemented snacks. Increased density, cutting force and greenness of snacks was observed with increasing amounts of kale in the recipe.

scholarly journals Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1754
Author(s):  
Davide De Angelis ◽  
Aleksei Kaleda ◽  
Antonella Pasqualone ◽  
Helen Vaikma ◽  
Martti Tamm ◽  
...  
Keyword(s):  
Soy Protein ◽  
Mechanical Energy ◽  
Absorption Capacity ◽  
Process Conditions ◽  
Oil Absorption ◽  
Water Absorption Capacity ◽  
Protein Isolates ◽  
Pea Protein ◽  
Specific Mechanical Energy ◽  
Sensorial Evaluation

Pea protein dry-fractionated (PDF), pea protein isolated (PIs), soy protein isolated (SIs) and oat protein (OP) were combined in four mixes (PDF_OP, PIs_OP, PDF_PIs_OP, SIs_OP) and extruded to produce meat analogues. The ingredients strongly influenced the process conditions and the use of PDF required higher specific mechanical energy and screw speed to create fibrous texture compared to PIs and SIs. PDF can be conveniently used to produce meat analogues with a protein content of 55 g 100 g−1, which is exploitable in meat-alternatives formulation. PDF-based meat analogues showed lower hardness (13.55–18.33 N) than those produced from PIs and SIs (nearly 27 N), probably due to a more porous structure given by the natural presence of carbohydrates in the dry-fractionated ingredient. PDF_OP and PIs_PDF_OP showed a significantly lower water absorption capacity than PIs OP and SIs_OP, whereas pea-based extrudates showed high oil absorption capacity, which could be convenient to facilitate the inclusion of oil and fat in the final formulation. The sensory evaluation highlighted an intense odor and taste profile of PDF_OP, whereas the extrudates produced by protein isolates had more neutral sensory characteristics. Overall, the use of dry-fractionated protein supports the strategies to efficiently produce clean-labeled and sustainable plant-based meat analogues.

Evaluating the Influence of Specific Mechanical Energy on Biopolymer Blends Prepared via High-Speed Reactive Extrusion

2019 ◽  
Vol 1 (6) ◽  
pp. 1410-1419 ◽  
Author(s):  
Bárbara A. Calderón ◽  
Matthew S. McCaughey ◽  
Conor W. Thompson ◽  
Vincenzo L. Barinelli ◽  
Margaret J. Sobkowicz
Keyword(s):  
High Speed ◽  
Mechanical Energy ◽  
Reactive Extrusion ◽  
Specific Mechanical Energy ◽  
Biopolymer Blends

scholarly journals Influence of Extrusion-Cooking Conditions on Corn Pasta Quality

2017 ◽  
Vol 2 (3) ◽  
pp. 24
Author(s):  
Nazeer El-Bialee ◽  
AbdelGawad Mohammed Saad ◽  
Mohamed Ibrahim El-Didamony ◽  
Gamal Zahran
Keyword(s):  
Mechanical Energy ◽  
Expansion Ratio ◽  
Gluten Free ◽  
Free Products ◽  
Overall Acceptability ◽  
Cooking Properties ◽  
Single Screw Extruder ◽  
Specific Mechanical Energy ◽  
Mouth Feel

Gluten free products remain the cornerstone for celiac patients. Insufficiency, poverty and little offered about gluten free products (quality and quantity) represented a high obstacle for Egyptian celiac patients. Therefore, the purpose of this research is to modify a single screw extruder to produce gluten–free pasta (GFP) (tagliatelle type). The GFP was made from corn flour under screw rotation speed (N) of 10, 25 and 50 rpm at 40, 65, 90 and 115 ºC of barrel temperature (BT). Extruder performance was evaluated as specific mechanical energy (SME) and expansion ratio (Er). The cooking quality of GFP as optimum cooking time (OCT), cooked yield (CY), swelling (Sw), cooking losses (CL) and sensory characteristics (appearance, colour, taste, mouth feel and overall acceptability) were evaluated. The better results of the GFP sensory evaluation were obtained at BT= 80 ºC, N =25 rpm and Er ≈ 1.38 with OCT ≈ 3.3 min, CY= 196%, Sw = 210% and CL= 16.3%. All parameters were given a direct proportion with processing variables N and BT, except CL. Furthermore, it can be predicted cooking properties values for GFP by SME value using the following equation; SME » 1.8675 (Er) + 0.8037 » 0.0608 (OCT)1.5984  » 8×10-17 (CY)6.7878 » 2×10-9 (Sw)3.494  » -0.0306 (CL) + 0.7877.

scholarly journals Development of African Locust Bean (Parkia Biglobosa) Depulping Machine

2020 ◽  
Vol 5 (10) ◽  
pp. 1174-1178
Author(s):  
W. A. Akinfiresoye ◽  
A. A. Akintade ◽  
S. A. Fasoyin
Keyword(s):  
Moisture Content ◽  
Mechanical Energy ◽  
Water Reservoir ◽  
Machine Performance ◽  
Specific Mechanical Energy ◽  
Ondo State ◽  
Locust Bean ◽  
African Locust Bean ◽  
Machine Speed ◽  
The Cost

The traditional method of using hands to depulp African Locust Bean (ALB) inside a flowing river led to the conception and development of a simple operated 3 kg capacity ALB depulping machine at the Farm Power and Machinery Workshop of Agricultural and Bio-Environmental Engineering, Rufus Giwa Polytechnic, Owo, Ondo State, Nigeria. The depulping machine has the hopper, the depulping unit which has the shaft carrying paddles to beat off the seed from the pulp, the frame, the water reservoir to aid the process and 2.2 kW power unit. ALB of moisture contents 60%, 71% and 78% were depulp at machine speed of 173 rpm. The time taken for each operation to be completed was taken. It was discovered that the machine performance in terms of efficiency and throughput increases as the moisture content of the ALB increases while the specific mechanical energy decreases as the moisture content increases. At moisture content of 78%, the efficiency of the depulping machine was 83%, the throughput was about 236 kg/h and the specific mechanical energy was 122.32 KG/KJ. The cost of the machine was Seventy Eight Thousand Naira (NGN 78,000:00). It is recommended for small and medium ALB farmers.

scholarly journals Process Efficiency and Energy Consumption During the Extrusion of Potato and Multigrain Formulations

2018 ◽  
Vol 22 (2) ◽  
pp. 49-57 ◽  
Author(s):  
Arkadiusz Matysiak ◽  
Agnieszka Wójtowicz ◽  
Tomasz Oniszczuk
Keyword(s):  
Energy Consumption ◽  
Moisture Content ◽  
Energy Demand ◽  
Rotation Speed ◽  
Raw Materials ◽  
Mechanical Energy ◽  
Extrusion Process ◽  
Raw Material ◽  
Process Efficiency ◽  
Specific Mechanical Energy

AbstractThe aim of the research was to determine the effect of extrusion conditions (various moisture content of raw materials and screw rotation speed), as well as the effect of recipe composition on the process efficiency and the energy consumption during treatment of potato and multigrain products. The efficiency of the extrusion process (Q) was determined by the mass of the product obtained at a given time for all prepared raw material mixtures and the process parameters used, while the specific mechanical energy demand was determined using the SME index. The obtained results allow to conclude that the level of raw materials moisture content had a greater impact on the efficiency and energy consumption of the extrusion process than the variable screw speed during the treatment. The efficiency of the process increased with the increasing moisture of the tested compositions, while a decrease in the requirements of SME was observed. The use of differentiated raw material compositions also influenced the Q and SME values determined during the tests.

scholarly journals Influence of specific mechanical energy during compounding in a co-kneader on electrical and rheological properties of multiscale composite materials

2020 ◽  
Vol 17 ◽  
pp. 154-162
Author(s):  
Axel Salinier ◽  
Sylvie Dagréou ◽  
Arthur Visse ◽  
Nuria Navascués ◽  
Frédéric Léonardi ◽  
...  
Keyword(s):  
Composite Materials ◽  
Rheological Properties ◽  
Mechanical Energy ◽  
Multiscale Composite ◽  
Specific Mechanical Energy

Polycarbonate Colours Optimization Using Box Behnken Design (BBD)

2021 ◽  
Vol 13 (3) ◽  
pp. 398-406
Author(s):  
Usman Saeed
Keyword(s):  
Feed Rate ◽  
Mechanical Energy ◽  
Processing Parameters ◽  
Extrusion Process ◽  
Strong Impact ◽  
Functional Requirements ◽  
Box Behnken Design ◽  
Specific Mechanical Energy ◽  
Polymer Compound ◽  
Optimized Model

The principal objective of incorporating pigments in the polymer is to introduce color either for aesthetic reasons or for the functional requirements. The enhancement of extrusion process parameters is necessary for the proper dispersion of pigment in the polymer. In the study presented three influential processing parameters during extrusion of polymer compound are speed, temperature and feed rate. The experimental design software with Box Behnken (BBD) methodology is being utilized for the optimization. The optimized model and experimental data exceeds the analytical examination making the formulation of model crucial. Also, it was found that the extrusion parameters have strong impact on color characteristics DL, Da and Db which is determined through the analysis of variance (ANOVA). Moreover, specific mechanical energy was calculated for the experimental runs and it was revealed that the specific energy decreases with increase in feed rate.

Effect of processing techniques on the quality of animal feed

2021 ◽  
pp. 45-58
Author(s):  
Dennis Forte ◽  
Keyword(s):  
Nutritional Value ◽  
Animal Feed ◽  
Mechanical Energy ◽  
Processing Parameters ◽  
Feed Formulation ◽  
Extrusion Processing ◽  
Specific Mechanical Energy ◽  
Processing Techniques

The objective of this chapter is to demonstrate how the manipulation of extrusion processing parameters such as specific mechanical energy (SME) can directly influence the nutritional value of a given formulation component such as starch in a dry animal feed formulation.

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