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Wyszukujesz frazę "extrusion-cooking" wg kryterium: Temat


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:
Energy aspects in food extrusion-cooking
Autorzy:
Janssen, L.P.B.M.
Moscicki, L.
Mitrus, M.
Powiązania:
https://bibliotekanauki.pl/articles/25316.pdf
Data publikacji:
2002
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
food extruder
raw material
energy balance
mechanical energy
extrusion-cooking
food extrusion-cooking
vegetable
energy
Źródło:
International Agrophysics; 2002, 16, 3
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:
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:
A Study of the Solubility of Biodegradable Foams of Thermoplastic Starch
Autorzy:
Mitrus, M.
Combrzyński, M.
Kupryaniuk, K.
Wójtowicz, A.
Oniszczuk, T.
Kręcisz, M.
Matysiak, A.
Smurzyńska, A.
Mościcki, L.
Powiązania:
https://bibliotekanauki.pl/articles/123826.pdf
Data publikacji:
2016
Wydawca:
Polskie Towarzystwo Inżynierii Ekologicznej
Tematy:
foams
biodegradable materials
thermoplastic starch
extrusion-cooking
solubility
Opis:
The paper presents the results of a study on the water absorption capacity and solubility of biodegradable starch foams produced with single-screw extruder TS-45 with L/D=12. Two different moulding dies were used: one with a circular hole with the diameter of 3 mm and one with a ring hole with the inner diameter of 5 mm. During the extrusion process, the temperature of the cylinder ranged from 80 to 130°C and the screw speeds applied were: 100 and 130 rpm. For the application of the ring die, it was observed that regardless of the speed of the screw, the use of the raw material of higher moisture content led to the production of materials with higher solubility. As a result, the obtained materials revealed solubility at a level of 40%. The results demonstrate good solubility of the starchy fillers of the packaging, which may indicate their susceptibility to decomposition in the conditions of high ambient humidity. A statistical analysis showed a significant impact of moisture of the raw material on the WSI of starch foams used irrespective of the other parameters of the extrusion-cooking process. The raw material moisture had a significant effect on the water absorption capacity of only TPS foams produced in the ring die at the screw speed of 100 rpm.
Źródło:
Journal of Ecological Engineering; 2016, 17, 4; 184-189
2299-8993
Pojawia się w:
Journal of Ecological Engineering
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Study on the process of single-screw extrusion-cooking of mixtures with a content of pea hulls
Autorzy:
Rzedzicki, Z.
Sobota, A.
Powiązania:
https://bibliotekanauki.pl/articles/24937.pdf
Data publikacji:
2006
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
physical property
dietary fibre
pea hull
cereal
extrusion-cooking
Źródło:
International Agrophysics; 2006, 20, 4
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The effect of alternated share of corn and oats ingredients on the fatty acid content in extrudates
Wpływ zmiennego udziału komponentów kukurydziano-owsianych na zawartość kwasów tłuszczowych w ekstrudatach
Autorzy:
Lipiec, A
Pisarski, R.K.
Powiązania:
https://bibliotekanauki.pl/articles/2197554.pdf
Data publikacji:
2008
Wydawca:
Uniwersytet Przyrodniczy w Lublinie. Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie
Tematy:
corn
oat
ingredient
fatty acid content
extrudate
extrusion-cooking
Źródło:
Annales Universitatis Mariae Curie-Skłodowska. Sectio EE: Zootechnica; 2008, 26, 1; 1-7
0239-4243
2083-7399
Pojawia się w:
Annales Universitatis Mariae Curie-Skłodowska. Sectio EE: Zootechnica
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Influence of pea hulls on the twin screw extrusion-cooking process of cereal mixtures and the physical properties of the extrudate
Autorzy:
Rzedzicki, Z.
Sobota, A.
Zarzycki, P.
Powiązania:
https://bibliotekanauki.pl/articles/25157.pdf
Data publikacji:
2004
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
physical property
extrudate
extrusion-cooking
cereal
pea
cereal mixture
Źródło:
International Agrophysics; 2004, 18, 1
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:
Effect of flax fibers addition on the mechanical properties and biodegradability of biocomposites based on thermoplastic starch
Autorzy:
Borowski, Gabriel
Klepka, Tomasz
Pawłowska, Małgorzata
Lavagnolo, Maria Cristina
Oniszczuk, Tomasz
Wójtowicz, Agnieszka
Combrzyński, Maciej
Powiązania:
https://bibliotekanauki.pl/articles/204728.pdf
Data publikacji:
2020
Wydawca:
Polska Akademia Nauk. Czytelnia Czasopism PAN
Tematy:
biocomposite
flax fiber
maize starch
extrusion-cooking
biodegradation
energy recovery
Opis:
The research was intended to develop a biocomposite as an alternative biodegradable material, for the production of, e.g., disposable utensils. The author’s tested thermoplastic maize starch, both without additives and with the addition of crumbled flax fiber in the share of 10, 20 and 30 wt%. The plasticizer added was technical glycerin and the samples were produced by a single-screw extruder. The mechanical strength tests were performed, including the impact tensile test and three-point bending flexural test. Afterwards, the samples were tested for biodegradability under anaerobic conditions. The methane fermentation process was carried in a laboratory bioreactor under thermophilic conditions with constant mixing of the batch. All samples proved to be highly susceptible to biodegradation during the experiment, regardless of the flax fiber share. The biogas potential was about 600 ml·g-1, and the methane concentration in biogas ranged from 66.8 to 69.6%. It was found, that the biocomposites can be almost completely utilized in bioreactors during the biodegradation process. The energy recovery in the decomposition process with the generation of significant amount of methane constitutes an additional benefit.
Źródło:
Archives of Environmental Protection; 2020, 46, 2; 74-82
2083-4772
2083-4810
Pojawia się w:
Archives of Environmental Protection
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Impact of microstructure in modelling physical properties of cereal extrudates
Autorzy:
Rzedzicki, Z.
Blaszczak, W.
Powiązania:
https://bibliotekanauki.pl/articles/26615.pdf
Data publikacji:
2005
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
microstructure
physical property
cereal extrudate
modelling
extrusion-cooking
extrudate
cereal
Źródło:
International Agrophysics; 2005, 19, 2
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The production efficiency and specific energy consumption during processing of corn extrudates with fresh vegetables addition
Wydajność procesu i jednostkowe zapotrzebowanie energii mechanicznej podczas wytwarzania ekstrudatów kukurydzianych z dodatkiem świeżych warzyw
Autorzy:
Lisiecka, Katarzyna
Wójtowicz, Agnieszka
Powiązania:
https://bibliotekanauki.pl/articles/93979.pdf
Data publikacji:
2019
Wydawca:
Polskie Towarzystwo Inżynierii Rolniczej
Tematy:
corn
extrusion-cooking
vegetable
efficiency
SME
kukurydza
ekstruzja
warzywa
wydajność
Opis:
The aim of the work was to determine the influence of screw speed and variable amounts of fresh vegetable additives on selected aspects of extrusion-cooking of corn-vegetable blends. Corn grit as a basic component was supplemented with a fresh pulp of beetroot, carrot, leek and onion in amounts of 2.5-10% in the recipe. The extrusion-cooking was carried out using a single-screw extruder in the temperature range 120-145°C and extrudates were formed into directly expanded snacks. Two indicators were measured: the production efficiency (Q) and the specific mechanical energy (SME) consumption. As a result of the findings it was noted that the rotational speed of the extruder’s screw showed a greater impact on both production efficiency and SME as compared to the variable amounts of applied additives. A tendency to increased efficiency and specific mechanical energy consumption was observed along with the increase of screw speed during processing. The highest production efficiency was observed if fresh leek and onion were used as additives and the highest extrusion speed screw was applied. The largest specific energy consumption was noted during the extrusioncooking of blends containing fresh carrot and onion addition at high screw speed.
Celem pracy było określenie wpływu prędkości ślimaka i zmiennych ilości świeżych dodatków warzywnych na wybrane aspekty ekstruzji mieszanek kukurydziano-warzywnych. Grys kukurydziany jako podstawowy składnik uzupełniono dodatkiem pulpy ze świeżych buraków, marchwi, pora i cebuli w ilości 2,5-10,0% receptury. Ekstruzję prowadzono z zastosowaniem jednoślimakowego ekstrudera w zakresie temperatury 120-145°C, zaś ekstrudaty formowano do postaci bezpośrednio ekspandowanych przekąsek. Badano dwa wskaźniki: wydajność produkcji (Q) i specyficzne zapotrzebowanie energii mechanicznej (SME). W wyniku przeprowadzonych badań zauważono, że prędkość obrotowa ślimaka ekstrudera wykazała większy wpływ zarówno na wydajność procesu, jak i na SME w porównaniu ze zmienną ilością zastosowanych dodatków. Zaobserwowano tendencję do zwiększonej wydajności i zapotrzebowania energii mechanicznej wraz ze wzrostem prędkości obrotowej ślimaka podczas ekstruzji. Najwyższą wydajność procesu zaobserwowano, gdy jako dodatki zastosowano świeży por i cebulę, zaś ekstruzję prowadzono przy zastosowaniu najwyższej prędkości ślimaka. Największe jednostkowe zapotrzebowanie energii odnotowano podczas ekstruzji mieszanek zawierających dodatek świeżej marchwi i cebuli przy wysokich obrotach ślimaka ekstrudera.
Źródło:
Agricultural Engineering; 2019, 23, 2; 15-23
2083-1587
Pojawia się w:
Agricultural Engineering
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Changes in dietary fibre fractional composition of multi-cereal blends caused by extrusion
Autorzy:
Zarzycki, P
Rzedzicki, Z.
Powiązania:
https://bibliotekanauki.pl/articles/25834.pdf
Data publikacji:
2009
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Tematy:
dietary fibre
fractional composition
multi-cereal blend
extrusion-cooking
oat bran
Źródło:
International Agrophysics; 2009, 23, 3; 287-293
0236-8722
Pojawia się w:
International Agrophysics
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Energy consumption during produciton of corn extrudates in relation to the process parameters
Energochłonność wytwarzania ekstrudatów kukurydzianych w zależności od parametrów procesu
Autorzy:
Kręcisz, M.
Powiązania:
https://bibliotekanauki.pl/articles/93698.pdf
Data publikacji:
2016
Wydawca:
Polskie Towarzystwo Inżynierii Rolniczej
Tematy:
extrusion-cooking
corn gruels
SME
process efficiency
ekstruzja
kaszka kukurydziana
wydajność
Opis:
The objective of the paper was to determine the impact of the rotational screw speed and the level of moisture of raw material on the efficiency and energy consumption of the extrusion-cooking process. Measurement of the extrusion-cooking process efficiency (Q) was carried out through determination of the extrudates mass and energy consumption was determined with the use of a specific mechanical energy (SME). Based on the research results it was found out that the factor which significantly decides on the measured values was a rotational screw speed. Along with the increase of this parameter the energy consumption and extrusion-cooking process efficiency increased during processing of corn grits. Extrusion-cooking process efficiency depended also on the level of moisture of raw material. At lower moisture of raw material the efficiency decreased along with the increase of the screw speed and above 18% of the moisture level it increased. Reverse relation was reported during testing the energy consumption of the extrusion-cooking process.
Celem pracy było określenie wpływu prędkości obrotowej ślimaka oraz poziomu dowilżenia surowca na wydajność oraz energochłonność procesu ekstruzji błyskawicznych kaszek kukurydzianych. Pomiar wydajności procesu (Q) ekstruzji przeprowadzono poprzez określenie masy ekstrudatu oraz pomiar energochłonności wyznaczano wykorzystując wskaźnik jednostkowego zapotrzebowania energii mechanicznej (SME). Opierając się wynikach badań stwierdzono, że czynnikiem istotnie decydującym o mierzonych wartościach była prędkość obrotowa ślimaka. Wraz ze zwiększeniem tego parametru wzrastała energochłonność oraz wydajności procesu ekstruzji. Wydajność procesu ekstruzji zależała również od poziomu dowilżenia mieszanki surowcowej. Przy niższych wilgotnościach surowców wydajność zmniejszała się wraz ze wzrostem prędkości obrotowej ślimaka, natomiast powyżej 18% dowilżenia wydajność procesu zwiększała się. Odwrotną zależność zaobserwowano podczas badania energochłonności procesu ekstruzji.
Źródło:
Agricultural Engineering; 2016, 20, 2; 125-131
2083-1587
Pojawia się w:
Agricultural Engineering
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of Composition and Processing Conditions on Selected Properties of Potato-Based Pellets and Microwave-Expanded Snacks Supplemented with Fresh Beetroot Pulp
Autorzy:
Lisiecka, Katarzyna
Wójtowicz, Agnieszka
Sujak, Agnieszka
Powiązania:
https://bibliotekanauki.pl/articles/1363266.pdf
Data publikacji:
2021-06-11
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
extrusion-cooking
snack pellets
beetroot
microwave expansion
chemical composition
molecular structure
Opis:
The aim of this study was to evaluate the influence of the addition of fresh beetroot pulp in amounts from 2.5 to 30.0 g/100 g, as well as variable screw speeds (60, 80, 100 rpm) on the chemical composition, water absorption, water solubility index, density, expansion rate, and texture of potato-based pellets and expanded snacks. Their protein and starch structure was analyzed using the Fourier-transformed infrared (FTIR) spectroscopy. The snack pellets were made at a moisture content of 33 g/100 g of blends using a single-screw extruder equipped with a plasticizing unit having a length-to-diameter ratio (L/D) of 18. Processing temperature ranged from 65 to 105°C. The ready-to-eat snacks were expanded using microwave treatment (750 W, 40 s). Fresh vegetable pulp addition raised the protein content. The extrusion-cooking caused an increase in the content of insoluble dietary fiber and water absorption index of the pellets. In contrast, the microwave treatment reduced values of these parameters in expanded products and decreased the insoluble dietary fiber content of the expanded snacks. The addition of fresh beetroot pulp diminished the expansion ability and increased the content of β-sheet proteins. Additionally, an increase in the content of β-turn and β-sheet protein fractions was observed at the expense of random coil structure. This indicates that the protein structure underwent some form of ordering as the molecular interactions of the proteins intensified. The highest fraction of β-structures and the smallest content of random coil were observed when 80 rpm was applied during processing. It seems to be the most efficient screw speed in processing fresh beetroot pulp-supplemented snack pellets. Application of a fresh beetroot pulp as an additive in microwave expanded snacks made it possible to obtain products with an increased amount of fiber and a reduced fat content as an attractive and healthy alternative to deep-fried snacks.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2021, 71, 2; 211-236
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł

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