scholarly journals Possibility to Save Water and Energy by Application of Fresh Vegetables to Produce Supplemented Potato-Based Snack Pellets

Processes ◽  
2020 ◽  
Vol 8 (2) ◽  
pp. 153
Author(s):  
Katarzyna Lisiecka ◽  
Agnieszka Wójtowicz
Keyword(s):  
Water Consumption ◽  
Production Efficiency ◽  
Potato Starch ◽  
Mechanical Energy ◽  
Negative Effects ◽  
Screw Speed ◽  
Processing Efficiency ◽  
Fresh Vegetable ◽  
Fresh Vegetables ◽  
Specific Mechanical Energy

The aim of the study was to examine the effect of fresh vegetable addition on processing efficiency, and to ascertain the energy and water consumption during production of potato-based snack pellets. The extrusion-cooking process with a modified single screw extruder was applied at variable screw speeds and amounts of vegetable additives. A mixture of potato flakes, potato grits and starch was used as a basic recipe. The potato composition was supplemented with fresh pulp of onion, leek, kale and carrot in amounts of 2.5–30.0% as replacement of a related amount of potato starch. The water consumption, as well as processing indicators: the production efficiency, the specific mechanical energy (SME), and the total SME requirements during snack pellets processing at the laboratory scale were evaluated. As a result of this work, we found that the amount of applied vegetable additives had little impact on both processing efficiency and SME depending on the screw speeds applied. Moreover, we saw increased processing efficiency with increased screw speed during extrusion. Of particular note, maximum value of processing efficiency was observed if fresh onion was used as an additive at the highest speed screw. Furthermore, the lowest specific mechanical energy consumption was noted for extrudates supplemented with fresh onion addition processed at the lowest screw speed. The most important limiting of water consumption during processing without negative effects on processing efficiency and quality of the final snack pellets was observed if 20% to 30% of fresh vegetables were used in the recipe. We believe that application of fresh vegetable pulp limited the energy requirements by mitigating the drying process of additives.

scholarly journals The Production Efficiency and Specific Energy Consumption During Processing of Corn Extrudates with Fresh Vegetables Addition

2019 ◽  
Vol 23 (2) ◽  
pp. 15-23 ◽  
Author(s):  
Katarzyna Lisiecka ◽  
Agnieszka Wójtowicz
Keyword(s):  
Energy Consumption ◽  
Specific Energy ◽  
Production Efficiency ◽  
Mechanical Energy ◽  
Specific Energy Consumption ◽  
Extrusion Cooking ◽  
Screw Speed ◽  
Fresh Vegetables ◽  
Specific Mechanical Energy ◽  
Fresh Pulp

AbstractThe aim of the work was to determine the influence of screw speed and variable amounts of fresh vegetable additives on selected aspects of extrusion-cooking of corn-vegetable blends. Corn grit as a basic component was supplemented with a fresh pulp of beetroot, carrot, leek and onion in amounts of 2.5-10% in the recipe. The extrusion-cooking was carried out using a single-screw extruder in the temperature range 120-145°C and extrudates were formed into directly expanded snacks. Two indicators were measured: the production efficiency (Q) and the specific mechanical energy (SME) consumption. As a result of the findings it was noted that the rotational speed of the extruder’s screw showed a greater impact on both production efficiency and SME as compared to the variable amounts of applied additives. A tendency to increased efficiency and specific mechanical energy consumption was observed along with the increase of screw speed during processing. The highest production efficiency was observed if fresh leek and onion were used as additives and the highest extrusion speed screw was applied. The largest specific energy consumption was noted during the extrusion-cooking of blends containing fresh carrot and onion addition at high screw speed.

Response Surface Analysis for Preparation of Modified Flours using Twin Screw Extrusion Cooking

2014 ◽  
Vol 10 (3) ◽  
pp. 503-510 ◽  
Author(s):  
Gurkirat Kaur ◽  
Savita Sharma ◽  
Baljit Singh
Keyword(s):  
Bulk Density ◽  
Response Surface ◽  
Mechanical Energy ◽  
Rice Flour ◽  
Expansion Ratio ◽  
Twin Screw Extrusion ◽  
Screw Speed ◽  
Twin Screw ◽  
Specific Mechanical Energy ◽  
Feed Moisture

Abstract Rice flour, wheat flour and flour in combination (rice:wheat::50:50) were used to prepare modified flour using co-rotating twin screw extruder. The effects of barrel temperature, feed moisture and screw speed on product responses (specific mechanical energy[SME], expansion ratio and bulk density) were studied using response surface methodology. Extrusion variables were barrel temperature (125, 150 and 175°C), moisture content (14, 16 and 18%) and screw speed (300, 400 and 500 rpm). Expansion ratio was directly affected by barrel temperature, whereas increase in temperature decreased SME and bulk density. Feed moisture had positive effect on bulk density only, i.e. it increased with increase in moisture. Increase in screw speed was directly related to SME and expansion ratio. The higher R2 values showed that the model developed for the response variables appeared adequate for predictive purposes.

Physicochemical Properties of Quinoa Extrudates

2003 ◽  
Vol 9 (2) ◽  
pp. 101-114 ◽  
Author(s):  
H. Doğan ◽  
M. V. Karwe
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Water Solubility ◽  
Mechanical Energy ◽  
Effect Of Temperature ◽  
Screw Speed ◽  
Maximum Expansion ◽  
Specific Mechanical Energy ◽  
Feed Moisture ◽  
High Degree

Response surface methodology (RSM) was used to analyse the effect of temperature, screw speed, and feed moisture content on physicochemical properties of quinoa extrudates. A three-level, three-variable, Box-Behnken design of experiments was used. The experiments were run at 16-24% feed moisture content, 130-170°C temperature, and 250-500 rpm screw speed with a fixed feed rate of 300 g/min. Second order polynomials were used to model the extruder response and extrudate properties as a function of process variables. Responses were most affected by changes in feed moisture content and temperature, and to a lesser extent by screw speed. Calculated specific mechanical energy (SME) values ranged between 170-402 kJ/kg which were lower than those observed for other cereals, most likely due to high (7.2%) fat content of quinoa. High levels of feed moisture alone, and in combination with high temperature, resulted in poor expansion. The best product, characterised by maximum expansion, minimum density, high degree of gelatinization and low water solubility index, was obtained at 16% feed moisture content, 130°C die temperature, and 375 rpm screw speed, which corresponds to high SME input. It was demonstrated that the pseudo-cereal quinoa can be used to make novel, healthy, extruded, snack-type food products.

Energy Consumption during Produciton of Corn Extrudates in Relation to the Process Parameters

2016 ◽  
Vol 20 (2) ◽  
pp. 125-131 ◽  
Author(s):  
Magdalena Kręcisz
Keyword(s):  
Energy Consumption ◽  
Mechanical Energy ◽  
Raw Material ◽  
Process Efficiency ◽  
Extrusion Cooking ◽  
Screw Speed ◽  
Process Measurement ◽  
Cooking Process ◽  
Specific Mechanical Energy ◽  
The Impact

AbstractThe objective of the paper was to determine the impact of the rotational screw speed and the level of moisture of raw material on the efficiency and energy consumption of the extrusion-cooking process. Measurement of the extrusion-cooking process efficiency (Q) was carried out through determination of the extrudates mass and energy consumption was determined with the use of a specific mechanical energy (SME). Based on the research results it was found out that the factor which significantly decides on the measured values was a rotational screw speed. Along with the increase of this parameter the energy consumption and extrusion-cooking process efficiency increased during processing of corn grits. Extrusion-cooking process efficiency depended also on the level of moisture of raw material. At lower moisture of raw material the efficiency decreased along with the increase of the screw speed and above 18% of the moisture level it increased. Reverse relation was reported during testing the energy consumption of the extrusion-cooking process.

Influence of extrusion process parameters on specific mechanical energy and physical properties of high-moisture meat analog

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
The-Thiri Maung ◽  
Bon-Yeob Gu ◽  
Gi-Hyung Ryu
Keyword(s):  
Physical Properties ◽  
Process Parameters ◽  
Corn Starch ◽  
Mechanical Energy ◽  
Wheat Gluten ◽  
Extrusion Process ◽  
High Moisture ◽  
Screw Speed ◽  
Specific Mechanical Energy ◽  
Feed Moisture

AbstractTo investigate the effect of process parameters during high-moisture extrusion on system parameter (specific mechanical energy, SME) and product physical properties, blend of soy protein isolate, wheat gluten, and corn starch (50:40:10 w/w) was extruded using co-rotating twin screw extruder equipped with cooling die at 55 and 65% feed moisture, 150 and 170 °C barrel temperature, 150 and 200 rpm screw speed. The hardness and chewiness of products increased as all the extrusion process parameters became low. Among the tested range of process parameters in this study, a combination of high moisture (65%), high barrel temperature (170 °C), and low screw speed (150 rpm) generated the low SME input (less energy consumption) with high texturization degree of meat analogs. Layer and fibrous structure formation of the samples were influenced by variations in process parameters, primarily feed moisture and barrel temperature.

scholarly journals Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2397
Author(s):  
Izalin Zahari ◽  
Ferawati Ferawati ◽  
Jeanette K. Purhagen ◽  
Marilyn Rayner ◽  
Cecilia Ahlström ◽  
...  
Keyword(s):  
Moisture Content ◽  
Mechanical Energy ◽  
Processing Parameters ◽  
High Moisture ◽  
Screw Speed ◽  
Rapeseed Protein ◽  
Twin Screw ◽  
Food Applications ◽  
Specific Mechanical Energy ◽  
High Moisture Extrusion

Rapeseed protein is not currently utilized for food applications, although it has excellent physicochemical, functional, and nutritional properties similar to soy protein. Thus, the goal of this study was to create new plant-based extrudates for application as high-moisture meat analogs from a 50:50 blend of rapeseed protein concentrate (RPC) and yellow pea isolate (YPI) using high-moisture-extrusion (HME) cooking with a twin-screw extruder to gain a better understanding of the properties of the protein powders and resulting extrudates. The effects of extrusion processing parameters such as moisture content (60%, 63%, 65%, 70%), screw speed (500, 700, and 900 rpm), and a barrel temperature profile of 40–80–130–150 °C on the extrudates’ characteristics were studied. When compared to the effect of varying screw speeds, targeted moisture content had a larger impact on textural characteristics. The extrudates had a greater hardness at the same moisture content when the screw speed was reduced. The specific mechanical energy (SME) increased as the screw speed increased, while increased moisture content resulted in a small reduction in SME. The lightness (L*) of most samples was found to increase as the target moisture content increased from 60% to 70%. The RPC:YPI blend was equivalent to proteins produced from other sources and comparable to the FAO/WHO standard requirements.

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 Optimization of extrusion process for production of nutritious pellets

2012 ◽  
Vol 32 (1) ◽  
pp. 34-42 ◽  
Author(s):  
Ernesto Aguilar-Palazuelos ◽  
José de Jesús Zazueta-Morales ◽  
Elizabeth Nabeshima Harumi ◽  
Fernando Martínez-Bustos
Keyword(s):  
Potato Starch ◽  
Mechanical Energy ◽  
Extrusion Process ◽  
X Ray Diffraction ◽  
Independent Variables ◽  
Optimal Processing ◽  
Penetration Force ◽  
Optimal Region ◽  
Specific Mechanical Energy ◽  
Feed Moisture

A blend of 50% Potato Starch (PS), 35% Quality Protein Maize (QPM), and 15% Soybean Meal (SM) were used in the preparation of expanded pellets utilizing a laboratory extruder with a 1.5 × 20.0 × 100.0 mm die-nozzle. The independent variables analyzed were Barrel Temperature (BT) (75-140 °C) and Feed Moisture (FM) (16-30%). The effect of extrusion variables was investigated in terms of Expansion Index (EI), apparent density (ApD), Penetration Force (PF) and Specific Mechanical Energy (SME), viscosity profiles, DSC, crystallinity by X-ray diffraction, and Scanning Electronic Microscopy (SEM). The PF decreased from 30 to 4 kgf with the increase of both independent variables (BT and FM). SME was affected only by FM, and decreased with the increase in this variable. The optimal region showed that the maximum EI was found for BT in the range of 123-140 °C and 27-31% for FM, respectively. The extruded pellets obtained from the optimal processing region were probably not completely degraded, as shown in the structural characterization. Acceptable expanded pellets could be produced using a blend of PS, QPM, and SM by extrusion cooking.

scholarly journals Energy Consumption and Process Efficiency as Affected by Extrusion-Cooking Conditions and Recipe Formulation During the Production of Gluten-Free Rice-Legumes Products

2017 ◽  
Vol 21 (1) ◽  
pp. 39-46 ◽  
Author(s):  
Abdallah Bouasla ◽  
Agnieszka Wójtowicz ◽  
Stanisław Juśko ◽  
Mohammed Nasreddine Zidoune
Keyword(s):  
Energy Consumption ◽  
Moisture Content ◽  
Raw Materials ◽  
Mechanical Energy ◽  
Process Efficiency ◽  
Extrusion Cooking ◽  
Gluten Free ◽  
Screw Speed ◽  
Specific Mechanical Energy ◽  
Cooking Conditions

Abstract The objective of the study was to determine the effect of extrusioncooking conditions (moisture content and screw speed) and recipe formulation on process efficiency and energy consumption during the extrusion-cooking of gluten-free rice-legumes products, shaped for spaghetti-type pasta. Process efficiency (Q) was determined through measurement of the pasta weight and energy consumption was determined using specific mechanical energy consumption (SME). According to the obtained results, screw speed had a great significant impact on Q and SME values which increased as screw speed increased. Moisture content of raw materials had also a significant effect on Q and SME mainly at low screw speed applied. The process efficiency increased with the increase of raw materials moisture content while reverse observations were noted for the energy consumption. On the contrary, variations of recipe formulations did not affect the measured parameters.

scholarly journals Compounding of Short Fiber Reinforced Phenolic Resin by Using Specific Mechanical Energy Input as a Process Control Parameter

2021 ◽  
Vol 5 (5) ◽  
pp. 127
Author(s):  
Robert Maertens ◽  
Wilfried V. Liebig ◽  
Peter Elsner ◽  
Kay A. Weidenmann
Keyword(s):  
Glass Fiber ◽  
Energy Input ◽  
Control Parameter ◽  
Mechanical Energy ◽  
Major Influence ◽  
Injection Molding Process ◽  
Fiber Reinforced ◽  
Screw Speed ◽  
Molding Compounds ◽  
Specific Mechanical Energy

For a newly developed thermoset injection molding process, glass fiber-reinforced phenolic molding compounds with fiber contents between 0 wt% and 60 wt% were compounded. To achieve a comparable remaining heat of the reaction in all compound formulations, the specific mechanical energy input (SME) during the twin-screw extruder compounding process was used as a control parameter. By adjusting the extruder screw speed and the material throughput, a constant SME into the resin was targeted. Validation measurements using differential scanning calorimetry showed that the remaining heat of the reaction was higher for the molding compounds with low glass fiber contents. It was concluded that the SME was not the only influencing factor on the resin crosslinking progress during the compounding. The material temperature and the residence time changed with the screw speed and throughput, and most likely influenced the curing. However, the SME was one of the major influence factors, and can serve as an at-line control parameter for reactive compounding processes. The mechanical characterization of the test specimens revealed a linear improvement in tensile strength up to a fiber content of 40–50 wt%. The unnotched Charpy impact strength at a 0° orientation reached a plateau at fiber fractions of approximately 45 wt%.

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