Open Access. Powered by Scholars. Published by Universities.®
Bioresource and Agricultural Engineering Commons™
Open Access. Powered by Scholars. Published by Universities.®
- Publication
Articles 1 - 2 of 2
Full-Text Articles in Bioresource and Agricultural Engineering
Influence Of Processing Conditions On Apparent Viscosity And System Parameters During Extrusion Of Distiller’S Dried Grains-Based Snacks, Poonam Singha, Kasiviswanathan Muthukumarappan, Padmanaban Krishnan
Influence Of Processing Conditions On Apparent Viscosity And System Parameters During Extrusion Of Distiller’S Dried Grains-Based Snacks, Poonam Singha, Kasiviswanathan Muthukumarappan, Padmanaban Krishnan
POONAM SINGHA
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 …
Influence Of Processing Conditions On Apparent Viscosity And System Parameters During Extrusion Of Distiller’S Dried Grains-Based Snacks, Poonam Singha, Kasiviswanathan Muthukumarappan, Padmanaban Krishnan
Influence Of Processing Conditions On Apparent Viscosity And System Parameters During Extrusion Of Distiller’S Dried Grains-Based Snacks, Poonam Singha, Kasiviswanathan Muthukumarappan, Padmanaban Krishnan
Padmanaban Krishnan
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 …