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    Wyświetlanie 1-11 z 11
    Tytuł:
    Effect of processing conditions and concentration of water and milk suspensions on the dynamic viscosity of corn-cranberry gluten-free instant gruels
    Wpływ warunków wytwarzania oraz stężenia wodnych i mlecznych roztworów na lepkość dynamiczną bezglutenowych kleików kukurydziano-żurawinowych
    Autorzy:
    Krecisz, M.
    Wojtowicz, A.
    Powiązania:
    https://bibliotekanauki.pl/articles/34832.pdf
    Data publikacji:
    2018
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Źródło:
    Acta Agrophysica; 2018, 25, 2
    1234-4125
    Pojawia się w:
    Acta Agrophysica
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Wybrane cechy jakościowe przekąsek ekstrudowanych z dodatkiem skrobi modyfikowanych
    Selected quality characteristics of extruded snacks with modified starches addition
    Autorzy:
    Mitrus, M.
    Wojtowicz, A.
    Powiązania:
    https://bibliotekanauki.pl/articles/36257.pdf
    Data publikacji:
    2011
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    przekaski ekstrudowane
    dodatki do zywnosci
    skrobia modyfikowana
    cechy jakosciowe
    cechy fizyczne
    tekstura zywnosci
    extruded product
    snack
    food additive
    modified starch
    qualitative trait
    physical trait
    food texture
    Opis:
    W pracy przedstawiono wyniki pomiarów wybranych cech fizycznych i tekstury ekstrudowanych przekąsek z dodatkiem modyfikowanych skrobi. Skrobię kukurydzianą i ziemniaczaną modyfikowano metodą ciśnieniowo-termiczną z zastosowaniem dwuślimakowego ekstrudera w temperaturze 140oC przy wilgotności 25%. Przekąski z dodatkiem 5, 10 i 15% modyfikatów wytwarzano w jednoślimakowym ekstruderze TS-45 w dwóch konfiguracjach układu plastyfikującego: w wersji L/D = 16:1 do otrzymania chrupek kukurydzianych (120 obr·min-1) oraz L/D = 18:1 do wy-tworzenia pelletów ziemniaczanych (80 obr.min-1), poddawanych następnie smażeniu. W otrzymanych przekąskach wyznaczano wskaźnik ekspandowania, gęstość usypową, siłę cięcia w teście cięcia nożem Warner-Bratzlera, twardość w teście podwójnego ściskania w komorze Kramera oraz cechy sensoryczne (kształt, barwę, smak, zapach i kruchość) w 5-cio punktowej skali. Zwiększanie ilości skrobi modyfikowanej w mieszance surowcowej powodowało wzrost wartości współczynnika ekspandowania przekąsek i obniżanie gęstości usypowej. Dodatek skrobi modyfikowanej zwiększył twardość uzyskanych chrupek kukurydzianych i smażonych prażynek oraz obniżył ich ocenę sensoryczną.
    The results of measurements of selected physical, textural and quality characteristics of extruded snacks with addition of thermal-pressure modified starches are presented in the paper. Corn starch and potato starch were modified with twin-screw extrusion-cooking under the temperature of treatment 140oC at 25% of starch initial moisture level. Snacks with addition of 5, 10 and 15% of these modified starches were prepared with single screw TS-45 food extruder at two different configurations: type L/D=16:1 to process corn snacks (at 120 rpm) and type L/D = 18:1 to process potato pellets (at 80 rpm) for further deep oil frying snacks. In these corn snacks and potato fried snacks it was evaluated the expansion ratio, bulk density, cutting force during Warner-Bratzler knife cutting test, hardness during double compression test in Kramer cell, and sensory characteristics (appearance, shape, colour, taste, flavor and crispness) in 5-points scale. Increased level of modified starches in the recipe of extruded snacks influenced on higher expansion and lower bulk density of both tested products. Modified starches increased hardness of corn snacks and fried pota-to snacks and also lowered sensory properties of ready-to-eat snacks.
    Źródło:
    Acta Agrophysica; 2011, 18, 2[193]
    1234-4125
    Pojawia się w:
    Acta Agrophysica
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Design of new gluten-free extruded rice snack products supplemented with fresh vegetable pulps: the effect on processing and functional properties
    Autorzy:
    Lisiecka, K.
    Wojtowicz, A.
    Bouasla, A.
    Kasprzak, K.
    Powiązania:
    https://bibliotekanauki.pl/articles/2082989.pdf
    Data publikacji:
    2020
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    extrusion-cooking
    extruded snack
    vegetable pulp
    processing conditions
    extrusion-cooking screw speed
    texture
    Opis:
    The aim of this study was to obtain ready-to-eat gluten-free snack products based on rice with the addition of fresh beetroot, carrot, kale, leek and onion pulps in the amounts of 2.5, 5.0, 7.5, and 10.0% (w/w). The snacks were processed using extrusion- cooking at various screw speeds (80, 100 and 120 rpm). The total phenolics content, processing efficiency, specific mechanical energy, expansion ratio, bulk density, colour and texture profile were determined. The results showed that the type and amount of vegetable pulp added had a significant effect on the total phenolics content, expansion ratio, bulk density and colour profile of the newly produced gluten-free snacks. Generally, the screw speed had a significant effect on processing efficiency. Moreover, the interactions between the content of the vegetable additives and the screw speed had significant effects on the total phenolics content, processing efficiency, physical properties and texture of the snack products. The research demonstrated the possibility of using fresh vegetable pulps as nutritionally valuable ingredients for glutenfree extruded snacks.
    Źródło:
    International Agrophysics; 2021, 35, 1; 41-60
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effect of extrusion-cooking conditions on the physical properties of Jerusalem artichoke straw
    Autorzy:
    Kupryaniuk, K.
    Oniszczuk, T.
    Combrzyński, M.
    Wojtowicz, A.
    Mitrus, M.
    Powiązania:
    https://bibliotekanauki.pl/articles/2082947.pdf
    Data publikacji:
    2020
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    pretreatment
    lignocellulosic biomass
    physical
    properties
    extrusion-cooking
    Jerusalem artichoke straw
    Opis:
    The paper presents the effect of extrusion-cooking conditions (moisture content and screw speed) on the physical properties of extruded Jerusalem artichoke straw. A single screw extruder was used for straw processing. Shredded Jerusalem artichoke straw moistened to 30, 40, and 50% was subjected to an extrusion-cooking process at various screw speeds (70, 90, and 110 rpm). Selected physical properties and pasting profile were tested. Significant differences were observed depending on the moisture content of the samples and the various screw speed on their physical properties. Notably, increased moisture content lowered the specific mechanical energy, increased processing efficiency, water solubility, peak viscosity and breakdown. The maximum efficiency and the highest breakdown was observed for the sample with 50% moisture content processed at an extruder screw speed of 90 rpm. The sample obtained at 30% moisture and at 90 rpm was characterized by the lowest efficiency and hot paste viscosity, and the highest specific mechanical energy. The results showed that the extrusion-cooking process yielded desirable changes to the structure of the analysed lignocellulosic biomass.
    Źródło:
    International Agrophysics; 2020, 34, 4; 441-449
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Extrusion pretreatment of maize straw - case study for a Polish biogas plants
    Autorzy:
    Kozłowski, K.
    Lewicki, A.
    Czekała, W.
    Wójtowicz, A.
    Kupryaniuk, K.
    Dróżdż, D.
    Powiązania:
    https://bibliotekanauki.pl/articles/2082645.pdf
    Data publikacji:
    2019
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    maize straw
    extrusion
    methane fermentation
    biogas
    energetic potential
    Opis:
    One of the most commonly used substrates in biogas plants is maize silage, however, the application of monofermentation technology under Polish economic conditions has a tendency to rapidly bankrupt the investor. The lack of profitability of investments based on this material has encouraged investors to search for other, more economically favourable biomass sources i.e. maize straw. The aim of the research was to compare the energetic potential of untreated maize straw and extruded maize straw used for biogas production and furthermore, to determine the amount of electricity and heat generated as well as the amount of heat produced from direct combustion. The results obtained confirmed the substantial energy potential of maize straw. It has been proven that using the extrusion method as a pretreatment before the fermentation process, enables the producer to increase biogas and methane production respectively by 7.50 and 8.51%. However, the use of an extruder machine in biogas plants in Poland is economically unjustified due to its high energy consumption. Moreover, it has been shown, that the use of maize straw in the methane fermentation process enables it to generate (in Poland) a higher income than is the case of using this material in a direct combustion process.
    Źródło:
    International Agrophysics; 2019, 33, 4; 527-535
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effect of starch type and screw speed on mechanical properties of extrusion-cooked starch-based foams
    Autorzy:
    Combrzyński, M.
    Wojtowicz, A.
    Mitrus, M.
    Oniszczuk, T.
    Matwijczuk, A.
    Pawelczyk, P.
    Mościcki, L.
    Powiązania:
    https://bibliotekanauki.pl/articles/2082504.pdf
    Data publikacji:
    2019
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    corn starch
    potato starch
    foams
    compression
    test
    elastic modulus
    Opis:
    Potato starch and corn starch are popular basic raw materials in the processing of biopolymers. One of the processing methods employed in the manufacture of biopolymers is extrusion-cooking technique. With specific parameters and equipment configurations, it is possible to obtain a wide variety of starch-based biopolymers. Loose fill foams are usually produced with the use of polystyrene, but the adverse environmental effects of conventional plastics provide an incentive for the development of new, environmentally friendly raw materials. The aim of the study was to apply the extrusion-cooking technique to prepare starch-based foams from potato starch and corn starch under various extruder screw speeds applied during processing. Process efficiency and energy consumption were also tested during processing. The expanded foams were analysed by means of cutting and compression tests to evaluate selected mechanical properties. The type of starch used and the processing screw speed had an impact on the efficiency and specific energy requirements of the process. The results showed that the screw speed had a significant effect on the cutting forces in the tested foams as well as on its compression properties. Higher hardness of foams was observed when potato starch was used as the basic raw material. Moreover, corn starch foams proved to be more elastic in compression tests.
    Źródło:
    International Agrophysics; 2019, 33, 2; 233-240
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effect of natural fibres on the mechanical properties of thermoplastic starch
    Autorzy:
    Oniszczuk, T.
    Wojtowicz, A.
    Moscicki, L.
    Mitrus, M.
    Kupryaniuk, K.
    Kusz, A.
    Bartnik, G.
    Powiązania:
    https://bibliotekanauki.pl/articles/24460.pdf
    Data publikacji:
    2016
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    natural fibre
    mechanical property
    thermoplastic starch
    starch
    potato starch
    starch granule
    Źródło:
    International Agrophysics; 2016, 30, 2
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Selected properties of snacks extruded at various screw speeds supplemented with Moldavian dragonhead seed addition
    Autorzy:
    Oniszczuk, T.
    Wójtowicz, A.
    Combrzyński, M.
    Mitrus, M.
    Kupryaniuk, K.
    Matysiak, A.
    Kocira, S.
    Oniszczuk, A.
    Powiązania:
    https://bibliotekanauki.pl/articles/2082538.pdf
    Data publikacji:
    2019
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    snacks
    extrusion-cooking
    Moldavian dragonhead
    seeds
    physical properties
    Opis:
    The main aim of the study was to determine selected characteristics of extruded snacks supplemented with Dracocephalum moldavica L. seeds added to the recipe in amounts ranging from 5 to 20% of the basic raw material composition. The effect of the screw speed on the selected corn-based snacks characteristics has also been been studied. A single-screw extruder was employed to obtain the snacks in the form of readyto- eat extrudates. Several properties were evaluated, among them: the expansion ratio, the water absorption and solubility indices as well as pasting properties, depending on the level of the additive and the screw speeds applied. Extruded snacks supplemented with Dracocephalum moldavica L. seeds exhibited an enhanced nutritional value compared with corn snacks due to the high content of fibre, protein and ash. The addition of the seeds decreased the expansion ratio significantly. The water absorption index of the snacks decreased as the level of seed addition in the processed blends was raised, while the water solubility index was significantly affected by the variable screw speed during the processing of the supplemented snacks. The recommended level of Dracocephalum moldavica seeds in corn-based snacks should not exceed 15% due to the high nutritional value as well as the high expansion and efficient treatment intensity of the components resulting in the ready-to-eat characteristic of the supplemented snacks.
    Źródło:
    International Agrophysics; 2019, 33, 3; 363-371
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effect of extrusion-cooking conditions on the pasting properties of extruded white and red bean seeds
    Autorzy:
    Mitrus, M.
    Wójtowicz, A.
    Kocira, S.
    Kasprzycka, A.
    Szparaga, A.
    Oniszczuk, T.
    Combrzyński, M.
    Kupryaniuk, K.
    Matwijczuk, A.
    Powiązania:
    https://bibliotekanauki.pl/articles/2082662.pdf
    Data publikacji:
    2020
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    common bean
    extrusion-cooking
    pasting
    properties
    Opis:
    The extrusion-cooking technique may be used to convert the common bean into functional food products. There is still insufficient information on the properties of extruded beans. The aim of this work was to investigate the effect of extrusioncooking conditions on the pasting properties of two cultivars of the common bean (Aura and Toska) available on the Polish market. The bean was extruded using a twin-screw extruder at variable screws speeds and different amounts of water were added directly to the barrel. The pasting properties of the obtained extrudates were measured using a Micro Visco-Amylo-Graph. The extruded beans revealed more stable viscosity characteristics than the unprocessed ones. The addition of increased amounts of water to the processed material raised the peak viscosity of both extruded bean varieties. A higher screws speed during bean processing resulted in a higher peak viscosity only in the case of the Aura cultivar. However, the decreasing value of the cold paste viscosity was observed at higher speeds. This may indicate the negative effect of the extruder’s screws speed on the gel formation ability of the extruded bean. The results showed that the extrusion-cooking process reduced the retrogradation tendency of bean paste due to starch degradation occurring during processing.
    Źródło:
    International Agrophysics; 2020, 34, 1; 25-32
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Physical properties and texture of gluten-free snacks supplemented with selected fruit additions
    Autorzy:
    Wójtowicz, A.
    Lisiecka, K.
    Mitrus, M.
    Nowak, G.
    Golian, M.
    Oniszczuk, A.
    Kasprzak, K.
    Widelska, G.
    Oniszczuk, T.
    Combrzyński, M.
    Powiązania:
    https://bibliotekanauki.pl/articles/2082641.pdf
    Data publikacji:
    2019
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    corn snacks
    chokeberry
    elderberry
    strawberries
    texture
    Opis:
    Extrusion-cooking is used to produce directly expanded gluten-free snacks, especially for consumers with celiac disease. The aim of the study was to evaluate the effect of various fruits type supplementation as well as the processing screw speed on the physical properties and texture of ready-toeat corn-based gluten-free snacks. Black elderberry, chokeberry and strawberry were dried and used in the amount of 5 to 20% as a corn grit replacement. The directly expanded snacks were processed with a single-screw extruder at various screw speeds (80 and 120 rpm) and tested to measure their expansion ratio, bulk density, colour profile as well as their texture profile. The results showed the various effects of adding different types and amounts of fruit on the physical properties and texture of supplemented gluten-free snacks. A higher amount of fruit resulted in a significant decrease in the expansion ratio and an increase in the bulk density of the snacks. Reduced lightness and a more pronounced red tint were observed when red fruits were added. The desired hardness of the snacks suggested that the addition of fruit should be retained below 15% of the recipe content. The screw speeds applied showed a significant effect on the expansion, bulk density and texture of the tested snacks.
    Źródło:
    International Agrophysics; 2019, 33, 4; 407-416
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Analysis of morpho-anatomical stem properties determining its mechanical strength in selected rye cultivars
    Autorzy:
    Wójtowicz, T.
    Grabowska-Joachimiak, A.
    Zieliński, A.
    Powiązania:
    https://bibliotekanauki.pl/articles/2082669.pdf
    Data publikacji:
    2020
    Wydawca:
    Polska Akademia Nauk. Instytut Agrofizyki PAN
    Tematy:
    Secale cereale
    biodegradable straws
    mechanical
    properties
    failure moment (Bs)
    stem anatomy
    Opis:
    The objective of the research was to compare important properties of the morphological and anatomical structure of stems of four open-pollinated rye cultivars in relation to their mechanical strength expressed by the failure moment, taking into account the possibility of using the stems for the manufacture of natural drinking straws. From the 2nd and the 3rd stem internodes, cross sections were obtained within which the number of large vascular bundles, the diameters of the stem and the central canal, as well as the thicknesses of the stem wall, sclerenchyma and parenchyma were determined. The differentiation in cultivar properties was mainly affected by the location of the internode within the stem. The stem diameter ranged from 5.2 mm (Dańkowskie Rubin) to 5.4 mm (Antonińskie). As compared with the 3rd internode, in the 2nd internode the values of the analysed traits ranged from 5 to 25% higher. In both internodes a significant correlation (r>0.680, p<0.01) between the stem diameter and the central canal diameter was found. In all the cultivars the failure moment depended significantly on the stem diameter for both the internodes (r > 0.638, p < 0.01). The analyses carried out show that the 2nd internode is characterized by the most favourable properties affecting the mechanical strength of rye stems.
    Źródło:
    International Agrophysics; 2020, 34, 1; 123-131
    0236-8722
    Pojawia się w:
    International Agrophysics
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-11 z 11

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