Effect of extrusion barrel temperatures on residence time and physical properties of various flour extrudates

被引：0
|
作者：
Shan, Sue L. [1 ]
Sulaiman, R. [1 ,3 ]
Sanny, M. [2 ]
Hanani, Nur Z. A. [1 ,3 ]
机构：
[1] Univ Putra Malaysia, Fac Food Sci & Technol, Dept Food Technol, Upm Serdang 43400, Selangor De, Malaysia
[2] Univ Putra Malaysia, Fac Food Sci & Technol, Food Safety Res Ctr FOSREC, Upm Serdang 43400, Selangor De, Malaysia
[3] Univ Putra Malaysia, Halal Prod Res Inst, Upm Serdang 43400, Selangor De, Malaysia
来源：
INTERNATIONAL FOOD RESEARCH JOURNAL | 2015年 / 22卷 / 03期
关键词：
Pregelatinized flour; Residence time distribution (RTD); Physical properties; Water absorption index (WAI); Water solubility index (WSI); SINGLE-SCREW EXTRUSION; RHEOLOGICAL PROPERTIES; FUNCTIONAL-PROPERTIES; RICE; STARCHES;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of this study was to evaluate the effect of barrel temperature and flour types on the residence time and physical properties of various flour extrudates. Corn flour, rice flour, corn flour with potato starch (30% w/w, d. b), and rice flour with potato starch (30% w/w, d. b) were extruded at screw speed of 75rpm, feed moisture at 25% (w/w, w. b.), barrel temperature ranging from 80 degrees C to 140 degrees C and die size of 1.88mm. The extrudates were dried at 50 degrees C overnight and further analysed. Results showed that an increase in extruder barrel temperature decreased the residence time of the flours in the extruder (from 4.11-11.32min to 2.24-6.76min), but increased the expansion ratio, rehydration ratio, water absorption index, water solubility index and b value of the extrudate (p <= 0.05). The extrudates had the mean residence time and physical properties of rice flour<rice flour with potato starch<corn flour with potato starch<corn flour (p <= 0.05). Results showed conclude that barrel temperature and flour types showed significant effect on the residence time and physical properties of the extrudates. (c) All Rights Reserved
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页码：965 / 972
页数：8
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