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Determination Of Master Compliance Curve For Extruded Semolina Pasta, Laura E. Emery, Martin Okos
Determination Of Master Compliance Curve For Extruded Semolina Pasta, Laura E. Emery, Martin Okos
The Summer Undergraduate Research Fellowship (SURF) Symposium
The dependence of the rate of relaxation of semolina pasta on moisture content and temperature and how it affects shrinkage during drying has not yet been determined. The purpose of this research was to develop an equation that relates moisture content and temperature in order to obtain a master curve for creep of the product. When found, this equation could help to optimize the drying process and increase the quality of the final pasta product. Semolina flour mixed with water and propionic acid to create a 35% wet basis product was extruded on a C.W. Brabender 2523 to obtain a …
Optimization Of Oil Extraction Of Soy Flour Using Mini Extrusion Technology, Alisha Chess, Martin Okos
Optimization Of Oil Extraction Of Soy Flour Using Mini Extrusion Technology, Alisha Chess, Martin Okos
The Summer Undergraduate Research Fellowship (SURF) Symposium
Mini extrusion technology is a relatively new technology that offers fast timing and processing of food products. This technology paired with the advantageous properties and growing demand for soybeans can lead to a larger span of uses for the extruder that have not yet been explored, including NASA space missions and incorporation of soybeans into developing countries. During past research on parameters of operation, it was discovered that a significant amount of oil was being separated from the soy meal at the die of the mini extruder. Maximum removal of this oil allows use of the soy meal and soy …