scholarly journals Modeling Single-Screw Extrusion Processing Parameters and Resulting Extrudate Properties of DDGS-Based Nile Tilapia (Oreochromis niloticus) Feeds

2013 ◽  
Vol 2 (2) ◽  
pp. 11 ◽  
Author(s):  
Ferouz Y. Ayadi ◽  
Parisa Fallahi ◽  
Kurt A. Rosentrater ◽  
Kasiviswanathan Muthukumarappan
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Soybean Meal ◽  
Nile Tilapia ◽  
Processing Parameters ◽  
Expansion Ratio ◽  
Fractional Factorial ◽  
Processing Conditions ◽  
Font Size ◽  
Single Screw

<span style="font-family: Times New Roman; font-size: small;"> </span><p class="MsoNoSpacing" style="margin: 0in 0in 0pt; line-height: 115%;">A single-screw laboratory extruder was used to conduct an L<sub>18</sub> (2<sup>2</sup><sup> </sup>´ 3<sup>6</sup>) Taguchi fractional factorial study of aquafeed processing. The ingredients were based on a formulation for nutritionally-balanced Nile tilapia diets containing distillers dried grains with solubles (DDGS) and soybean meal as the main protein sources, in addition to constant amounts of corn flour, whey, and fishmeal. The effects of three levels of DDGS (20, 30 and 40%), soybean meal (30, 40 and 50%), ingredient moisture content (20, 30 and 40% db), screw speed (100, 150 and 200 rpm), die dimension (L/D ratios of 5, 9 and 13), barrel temperature (80-100-100°C, 80-120-120°C and 80-140-140°C) and two levels of screw configuration (compression ratios of 2:1 and 3:1) on extrudate physical properties (moisture content, water activity, bulk density, unit density, expansion ratio, pellet durability index, water absorption and solubility indices, water stability, color) and extruder processing parameters (resulting temperatures, die pressure, extruder torque, mass flow rate, apparent viscosity, and specific mechanical energy) were determined. Data from raw materials, processing conditions, and extrudate properties were used to develop surface response curves and equations. However, predominantly low R<sup>2</sup> values (&lt; 0.5) only permitted linear relationships between some independent parameters and response variables. Regarding main effects, die pressure significantly decreased with higher DDGS levels, moisture content, temperature, lower die L/D, and higher screw compression. Expansion ratio decreased significantly with higher moisture content and lower die L/D. Significant differences in color were caused by changes in DDGS levels and moisture content. In summary, DDGS, moisture content, die dimension, and extrusion conditions had the biggest impact on most of the extrudate physical properties and processing conditions. Different combinations of these independent factors can be used to achieve desired extrudate physical properties and processing conditions.</p><span style="font-family: Times New Roman; font-size: small;"> </span>

Feasibility of utilizing sweet potato solids in extrusion cooking / Extrusión de pulpa de batata

1997 ◽  
Vol 3 (3) ◽  
pp. 171-174 ◽  
Author(s):  
H.M. Khalil ◽  
B.R. Henry
Keyword(s):  
Moisture Content ◽  
Sweet Potato ◽  
Sugar Content ◽  
Expansion Ratio ◽  
Fractional Factorial ◽  
Snack Food ◽  
Screw Speed ◽  
High Sugar Content ◽  
Feed Moisture ◽  
Best Parameter

A fractional factorial design of four variables at two levels each was employed to assess the feasi bility and best parameter for extruding sweet potato solids (SPS) using a single screw extruder. It was determined that a high expansion ratio is a desired quality factor for this type of snack food, due to its contribution to textural perception. Preliminary trials on extrusion of sweet potato solids as the sole component in the feed resulted in brittle, dense, and burnt extrudate. The high sugar content (65% total sugar) of the sweet potato solids was cited as the cause of these attrib utes, consequently it was necessary to incorporate wheat flour into the feed to provide a starch matrix for expansion and to reduce sugar concentration. The controlled parameters were screw speed, barrel temperature, feed moisture content, and SPS level in the feed. Among all possible combinations of controlled parameters, the highest expansion ratio was obtained at a screw speed of 220 rpm, temperature profile of 110, 105, 115 and 105 °C, 13% feed moisture content, 50% sweet potato solids, and 0.5% leavening agent.

Effect of Moisture Content and Screw Speed on the Physical Chemical Properties of an Extruded Crab-based Snack

2005 ◽  
Vol 11 (2) ◽  
pp. 121-127 ◽  
Author(s):  
V. A. Obatolu ◽  
D. I. Skonberg ◽  
M. E. Camire ◽  
M. P. Dougherty
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Chemical Properties ◽  
Value Added ◽  
Expansion Ratio ◽  
Screw Speed ◽  
Twin Screw ◽  
L Value ◽  
By Products ◽  
Value Added Products

Crab processing generates by-products that could be used in new value-added products to decrease processing waste and increase profits. In this product development study, the effects of moisture content and screw speed on physical properties and composition of an extruded crab-based snack product were investigated. Corn meal was fortified with 10% ground crab leg and passed through a twin-screw extruder using moisture contents of 25% and 30% and screw speeds of 200, 250 and 300rpm for a total of six treatments, extruded in duplicate. Screw speed and moisture content had a significant (p 0.05) influence on moisture content, expansion ratio, crunchiness and L-value of the extrudate while protein, fat, ash and mineral were not significantly (p 0.05) affected. As screw speed increased, moisture content and bulk density of the extrudates decreased. The snack product extruded at 25% moisture content and 300rpm had significantly different (p 0.05) physical properties compared to all other treatments. Increases in torque and melting temperature were observed for higher screw speed and lower extruding moisture content.

Effect of DDGS, Moisture Content, and Screw Speed on Physical Properties of Extrudates in Single-Screw Extrusion

2008 ◽  
Vol 85 (2) ◽  
pp. 132-139 ◽  
Author(s):  
Nehru Chevanan ◽  
Kurt A. Rosentrater ◽  
Kasiviswanathan Muthukumarappan
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Screw Speed ◽  
Single Screw ◽  
Single Screw Extrusion ◽  
Screw Extrusion

scholarly journals Effects of Amylose-To-Amylopectin Ratios on Binding Capacity of DDGS/Soy-Based Aquafeed Blends

2016 ◽  
Vol 5 (5) ◽  
pp. 43 ◽  
Author(s):  
Ferouz Ayadi ◽  
Kurt A. Rosentrater ◽  
K. Muthukumarappan ◽  
S. Kannadhason
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Water Solubility ◽  
Binding Capacity ◽  
Sole Source ◽  
Expansion Ratio ◽  
Process Conditions ◽  
Fish Feed ◽  
Seafood Products ◽  
The Impact

Demands for seafood products are steadily increasing. Alternative protein sources are required to compensate for enormous amounts of fishmeal that is needed for global seafood production. Starch is a food polymer that can be added to fish feed formulations to enhance binding and expanding capabilities of extrudates. Floatability, a key factor for most aqua feeds, can be optimized by the addition of certain starch sources. Six ingredient blends with a similar protein content (~32.5%) containing two starch sources, Hylon VII (containing 70% amylose, 30% amylopectin) or Waxy I (containing 0% amylose, 100% amylopectin), 20% distillers dried grain with solubles (DDGS), and 15, 25, and 35% moisture content were used along with appropriate amounts of soybean meal, menhaden fishmeal, whey, vitamin and mineral mix to investigate nutritionally-balanced feeds for Nile tilapia (Oreochromis niloticus L.). The blends were processed using a laboratory single-screw extruder with varying temperature settings (90-90-90°C, 100-120-120°C, and 100-120-140°C), screw speeds (100, 120, and 140 rpm), and length/diameter ratio (3.4, 6.6, 9.2) of the die. Extensive analyses of expansion ratio (ER), unit density (UD), sinking velocity (SV), and pellet durability indices (PDI), water absorption (WAI) and water solubility indices (WSI) were conducted to evaluate the effects of the two starch sources on extrudate binding and floating capacity. By varying process conditions, significant differences (P>0.05) among the blends were detected for all extrudate physical properties. Significantly higher values for ER, UD, and PDI were achieved by using the Waxy I starch source, while values for SV and WAI decreased. For WSI no significant differences were detected. Increasing the moisture content from 15-35% resulted in a significant increase in ER, WAI, and PDI and a significant decrease in UD. WSI showed no clear pattern in changes. The impact of different amylopectin to amylose ratio, temperature and moisture content on extrudate stability, cohesion and physical properties was demonstrated in this study. All formulations yielded viable extrudates while the blends with the amylopectin as the sole source of starch resulted in higher quality extrudates.

scholarly journals Single Screw Extrusion Processing of Soy White Flakes Based Catla Feed

2014 ◽  
Vol 4 (1) ◽  
pp. 1 ◽  
Author(s):  
Sushil Kumar Singh ◽  
Kasiviswanathan Muthukumarappan
Keyword(s):  
Moisture Content ◽  
Water Absorption ◽  
Bulk Density ◽  
Expansion Ratio ◽  
Absorption Index ◽  
Catla Catla ◽  
Single Screw ◽  
Extrusion Processing ◽  
Durability Index ◽  
Unit Density

<p>An initial investigation into the inclusion of soy white flakes (SWF) and high protein distillers dried grains (HP-DDG) in catla (<em>Catla catla</em>) diet, belonging to the family Cyprinidae, was conducted using a single screw extruder. Three isocaloric (302 kcal/100 g) ingredient blends containing graded levels of SWF in combination with HP-DDG and other required ingredients were formulated to contain a net protein content of 31.5% (wet basis). Extrusion processing was then performed using three levels each of SWF content, moisture content, and temperature gradient keeping a constant screw speed and die diameter. Effects of these variables on extrudate physical properties including: color, pellet durability index, bulk density, water absorption index, water solubility index, unit density and expansion ratio were extensively analyzed. Increasing the level of SWF resulted in increase in water absorption index and unit density but decrease in expansion ratio. The interaction effect of SWF content, moisture content and temperature were significant for color, pellet durability index, bulk density and expansion ratio. All the extrudates showed relatively high pellet durability and inclusion of SWF produced less expanded and more compact textured extrudates.</p>

Application of Response Surface Methodology for Optimizing the Pre-processing Conditions of Bambara Groundnut (Voandzei Subterranea) during Canning

2007 ◽  
Vol 2 (5) ◽  
Author(s):  
Emmanuel Ohene Afoakwa ◽  
Agnes Simpson Budu ◽  
Alan Bullock Merson
Keyword(s):  
Response Surface Methodology ◽  
Moisture Content ◽  
Response Surface ◽  
Salt Concentration ◽  
Processing Parameters ◽  
Quality Characteristics ◽  
Bambara Groundnut ◽  
Processing Conditions ◽  
Quality Indices ◽  
Soaking Time

Bambara groundnut (Voandzei subterranea) seeds were canned with the objective of investigating the optimal pre-processing conditions that would yield the best quality canned product from it. Pre-canning procedures such as blanching time, soaking time and sodium hexametaphosphate [(NaPO3)6] salt concentration were used as the independent variables for a Central Composite Rotatable Design (CCRD). The pre-processing parameters obtained from the CCRD for k = 3 were used for the canning of the bambara groundnuts and the quality characteristics (moisture content, pH of the drained liquid, drained weight, splitting of the seeds, leached solids and seed hardness) of the canned products were studied using response surface methodology. Regression models were generated using regression analysis and used for the plotting of response surface curves. Adequacy of the model equation for predicting the optimum responses were tested in the experiment using the blanching time of 2-12 minutes, soaking time of 0-24 hours and salt concentration [(NaPO3)6] of 0-1%. Three optimal processing conditions of the canning procedures of the bambara groundnuts were determined from the mathematical models. The results revealed that the soaking time, blanching time and salt concentration all significantly (p<0.05) influenced most of the quality indices of the canned bambara groundnuts. The optimal conditions required to achieve the optimum moisture content, pH level and other quality indices studied on the canned bambara groundnuts were blanching time of 5 min, soaking time of 12 h and [(NaPO3)6] salt concentration of 0.5 %. These conditions would give the best quality canned product from bambara groundnut with acceptable quality characteristics.

scholarly journals Conversion of Industrial Food Wastes Cranberry Pomace into Foods Blending with Rice Flour Using Single-screw Extrusion Process

2022 ◽  
Vol 5 (1) ◽  
pp. 44
Author(s):  
Pranabendu Mitra ◽  
Sagar Khanvilkar ◽  
Sai Kumar Samudrala ◽  
Kaushal Sunil Shroff
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Water Solubility ◽  
Value Added ◽  
Rice Flour ◽  
Extrusion Process ◽  
Expansion Ratio ◽  
Screw Extruder ◽  
Single Screw ◽  
Single Screw Extruder

The main objective of this study was to convert the cranberry pomace into value-added extruded cereals/snacks blending with rice flour using a single screw extruder based on the physicochemical properties of extrudates because utilization of the byproduct cranberry pomace would be necessary for the growth of cranberry juice processing industries and the extruded snacks/cereals with higher fiber and antioxidant and less carbohydrate would be required to fulfill the consumers’ demand. The six different formulations by blending 0, 5, 10, 15, 20 and 25% cranberry pomace with 100, 95, 90, 85, 80 and 75% of rice flour, respectively, were extruded using a single screw extruder. The temperature (150℃), screw speed (270 rpm), feed rate (20 Kg/hr) and feed moisture content (35%) were constant during extrusion. The physicochemical properties of the extrudates were characterized to determine the desirable formulations. The results indicated that radial expansion ratio (1.11-1.67), the solid density (0.71-0.76 g/mL), piece density (0.20-0.63 g/mL), porosity (14.49-72.38%), hardness (23-157.73 N), crispness (4.17-13.5), moisture content (3.22-4.39%), water activity (0.14-0.36) and the water solubility (7.07-30.80%) of rice flour and cranberry pomace blend extrudates were varied depending on the combinations of the rice flour and cranberry pomace. The results revealed that up to 20% cranberry pomace could be added with 75-80% rice flour to develop high fiber and antioxidant with less carbohydrate cereal/snack products. The utilization of cranberry pomace combining with rice flour through extrusion process can provide a unique opportunity to generate healthier snacks and cereals that have higher fiber and antioxidant and low carbohydrate.

Dynamics of the physical properties of soybean during storage under tropical condition

2019 ◽  
Author(s):  
D.M.C. Champathi Gunathilake ◽  
J. Bhat ◽  
I.R. Singh ◽  
K.A. Tharanga Kahandawala
Keyword(s):  
Moisture Content ◽  
Physical Properties ◽  
Bulk Density ◽  
Storage Time ◽  
Seed Mass ◽  
Storage Period ◽  
Physical Property ◽  
Storage Conditions ◽  
Processing Conditions ◽  
Tropical Condition

This research study was carried out for 16 weeks to evaluate the effect of ambient storage conditions on the physical properties of soybean. Two soybean varieties named Pb-1 and PM-13 were used for the experiment. The hardness, bulk density, moisture content and thousand seed mass changed significantly within the storage period (P less than 0.05). Hardness and bulk density of seeds increased with time while thousand seed mass and moisture content decreased with storage time in both varieties. The ‘L’ and ‘a’ color values were not changed significantly with storage time however, the ‘b’ color values were significantly altered with storage time in both varieties. Seed physical property changers are directly affected to its processing conditions such as grading, separation, drying and grinding. Therefore, soybean processing conditions and processing power requirements required to be altered accordingly.

Puffing Characteristics of Blackcurrant Leather Under Microwave Vacuum Conditions

2012 ◽  
Vol 8 (2) ◽  
Author(s):  
Haijun Liu ◽  
Chenghai Liu ◽  
Xianzhe Zheng ◽  
Zhen Lin
Keyword(s):  
Moisture Content ◽  
Experimental Method ◽  
Microwave Power ◽  
Initial Moisture Content ◽  
Processing Parameters ◽  
Expansion Ratio ◽  
Vacuum Pressure ◽  
Single Factor ◽  
High Quality ◽  
Maximum Expansion

In order to obtain the blackcurrant snack with high quality and efficiency, the puffing characteristics of blackcurrant leather under microwave vacuum conditions were investigated using single factor experimental method. The puffing characteristics, repersented by the moisture content and expansion ratio were determined in the different vacuum pressure, initial moisture content and the microwave power. The results show that both the microwave power and initial moisture content have significant effect on the moisture content. And no significant effect of the vacuum pressure on the final moisture content was found. For the initial moisture content of 35 %（w.b.）, the optimum processing parameters for maximum expansion ratio with 200% were obtained in the condition of microwave power of 2.48 kW and vacuum pressure of 70 kPa.

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