Bioresource and Agricultural Engineering Commons^™

A combination of different levels of distillers dried grains processed for food application (FDDG), garbanzo flour and corn grits were chosen as a source of high-protein and high-fiber extruded snacks. A four-factor central composite rotatable design was adopted to study the effect of FDDG level, moisture content of blends, extrusion temperature, and screw speed on the apparent viscosity, mass flow rate or MFR, torque, and specific mechanical energy or SME during the extrusion process. With increase in the extrusion temperature from 100 to 140°C, apparent viscosity, specific mechanical energy, and torque value decreased. Increase in FDDG level resulted in increase …

Grain drying begins in the field after the grain is fully mature. The primary objective of grain drying and storage is to manage the temperature and moisture of the air around the grain to minimize grain quality and market value losses while holding the grain for better market opportunities. Maintaining grain quality requires drying the grain to safe moisture content levels after harvest followed by lowering and maintaining the grain temperature within a few degrees of ambient air temperatures. Natural drying exposes the wet grains to sun and wind. Artificial dryers employ high temperature directly or indirectly in both natural …