scholarly journals Optimization of Extrusion Process Using Response Surface Methodology for Producing Squid and Millet Based Extrudate

2021 ◽  
Vol 22 (2) ◽  
Author(s):  
Viswanth Ganesan ◽  
Balasundari Subbaiah ◽  
Nimish Mol Stephen ◽  
Manikandavelu Dhanushkodi ◽  
Rathnakumar Kolandaivadivel ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Process Parameters ◽  
Extrusion Process ◽  
Expansion Ratio ◽  
Domestic Consumption ◽  
Screw Speed ◽  
Food Grain ◽  
Density Expansion ◽  
Product Weight

The squid is underutilized seafood than finfish and shellfishes in domestic consumption and millet is also an underutilized food grain. This study aimed to produce squid and millet- based extrudate under the optimized process parameters using Response Surface Methodology (RSM). The effects of process parameters such as heater 1 temperature (55°C, 60°C and 65°C), heater 2 temperature (120°C, 125°C and130°C), screw speed (250 rpm, 275 rpm and 300 rpm), and inclusion of squid powder (3%, 4%, 5%, 6% and 7%) were tested for responses like bulk density, expansion ratio and fifty product weight in RSM. All process parameters tested had significant (P<0.05) impact on responses. The optimized parameters were found to be 64.10°C of heater 1 temperature, 129.98°C of heater 2 temperature, screw speed of 317.87 rpm, and 6.56% of inclusion of squid powder.

scholarly journals Optimisation of Rice-Kidney Beans Composite Flours Incorporated with Fermented and Unfermented Sorghum Flours for the Production of Ready-to-Eat Extruded Snacks

2021 ◽  
pp. 1-21
Author(s):  
Olugbenga Olufemi Awolu ◽  
Adeyanmola Oluwaseyi Akintade
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Crude Protein ◽  
Extrusion Process ◽  
Kidney Bean ◽  
Crude Fibre ◽  
Screw Speed ◽  
Independent Variables ◽  
Composite Flours ◽  
Dependent Variables

Aims: Rice-based ready-to-eat extruded snack was developed by incorporating the rice flour with kidney bean, fermented surgum and unfermented sorghum flours with the sole aim of accessing the effect of the addition of the kidney bean and sorghum on the nutritional quality of the extruded snack developed. Methodology: Rice-dried kidney bean composite flours were supplemented with fermented and unfermented sorghum grains were optimized using optimal design model of response surface methodology; the dependent variables were the proximate and mineral compositions. The extrusion process was also optimized using central composite design of response surface methodology. The sensory evaluations of the extrudates were carried out. Results: The result of the product optimization of the composite flours gave the R-squared and adjusted R-squared of the ash, crude fibre and crude protein to be between 0.9961 and 0.9987. R-squared and adjusted R-squared close to unity is an indicated of statistical model that is fit, and hence, show that the independent variables support the dependent variables strongly. So, we can deduce that the independent variables strongly supported the ash, crude fibre and crude protein contents. The extrusion results showed that screw speed was the most potent factor required for the extrusion process, followed by temperature. Sample 19 having independent variables of 21.7% screw speed, 80oC temperature and 105 rpm resulted in extruded snack with the highest overall sensory acceptability. Conclusion: Acceptable snacks with over 70% sensory qualities were developed. Addition of fermented sorghum flour resulted in composite flour with protein content were well above 100%.

scholarly journals The effects of extrusion conditions on the properties of Amplang, a traditional fish snack in Borneo

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1461-1468
Author(s):  
Nor Qhairul Izzreen M.N. ◽  
Siti Amirah C.G. ◽  
Noorakmar A.W.
Keyword(s):  
Water Absorption ◽  
Bulk Density ◽  
Water Solubility ◽  
Extrusion Process ◽  
Expansion Ratio ◽  
Absorption Index ◽  
Screw Speed ◽  
Single Screw Extrusion ◽  
Two Factors ◽  
Density Expansion

The effects of extrusion process parameters on Amplang fish snack production are investigated in this study using a single-screw extrusion machine. The extrusion parameters are based on two factors, namely the barrel temperature (100 - 140oC) and screw speed (146 - 208 rpm). The central composite design (CCD) is used to produce thirteen experimental combinations and the effects of the extrusion parameters on the physical and functional characteristics (hardness, bulk density, expansion ratio, and water absorption and solubility indexes) of the Amplang fish extrudate were assessed as responses. The fish extrudates investigated in this study varied between 45.57 - 246.33 N (hardness), 0.09 - 0.21 g/cm3 (bulk density), 1.00 - 2.67 (expansion ratio), 2.58 - 4.01 g/g (water absorption index), and 19.25 - 29.8% (water solubility index). The bulk density, expansion ratio, water absorption index, and water solubility index were shown to be significantly (P < 0.05) affected by the barrel temperature and screw speed. In conclusion, barrel temperature and screw speed can influence the physical and functional properties of extruded fish snacks and the extrusion technique demonstrated in this study can be utilised to produce Amplang fish snacks in Sabah.

Fiber laser processing of GFRP composites and multi-objective optimization of the process using response surface methodology

2018 ◽  
Vol 53 (11) ◽  
pp. 1459-1473 ◽  
Author(s):  
Shiva Dayal Rao B ◽  
Abhijeet Sethi ◽  
Alok Kumar Das
Keyword(s):  
Response Surface Methodology ◽  
Fiber Laser ◽  
Response Surface ◽  
Process Parameters ◽  
Heat Affected Zone ◽  
Cutting Speed ◽  
Kerf Width ◽  
Laser Irradiance ◽  
Input Process ◽  
Cut Surface

In the present investigation, a continuous wave fiber laser with maximum power of 400 W was used to cut a glass fiber reinforced plastic sheet of 4.56 mm thickness using Nitrogen as assisting gas. The influence processing parameters such as laser irradiance, gas pressure, and cutting speed on the cut surface quality were investigated by using response surface methodology. The different responses of laser cut surface such as upper kerf width, taper percentage along the cut depth, and heat-affected zone on the top surface were measured to analyze the influence of input process parameters on the responses. A statistical analysis on the obtained results was conducted and found that the optimum values of different input process parameters were laser irradiance: 8.28 × 105 watt/cm2, cutting speed: 600 mm/min and assisting gas pressure: 7.84 bar. The corresponding values of responses were upper kerf width: 177.4 µm, taper 0.73%, and heat-affected zone on top surface: 109.23 µm. The confirmation experiments were conducted with the obtained optimum parameter setting and observed that the predicted values and experimental values for upper kerf width, taper percentage and top surface heat-affected zone were within the error limits of 2.52%, 1.84%, and 0.45%, respectively. Furthermore, damages like loose fibers, interlayer fractures, evaporation of matrix material and fiber breakages were observed.

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