fulltext.study @t Gmail

Millet–legume blended extrudates characteristics and process optimization using RSM

Paper ID Volume ID Publish Year Pages File Format Full-Text
19399 43062 2011 8 PDF Available
Title
Millet–legume blended extrudates characteristics and process optimization using RSM
Abstract

Designed experiments were conducted to prepare extrudates from different millet–legume blend ratios (BR) of varying moisture content (MC); the extruder was operated at varying die head temperature (DHT), barrel temperature (BT), and screw speed (SS). Second order polynomial models were developed using response surface methodology (RSM) to understand the effect of the variables on density, sectional expansion index (SEI), water absorption index (WAI) and crispness of extrudates.The MC had predominant effect upon SEI, WAI and crispness, while density was most susceptible to the variations in SS. All the models were found to be statistically valid. Optimum processing condition generated from the models was: MC, 23.2%w.b.; BR, 19.9%legume; DHT, 187 °C; BT, 121.1 °C and SS, 123 rpm. The predicted responses in terms of density, SEI, WAI and crispness were 0.52 kg/m3, 5.1, 9.4 and 45, respectively. The predicted values registered non-significant (p < 0.01) difference from experimental values.

Research highlights▶ RSM based designed experiments were conducted to prepare millet–legume extrudates. ▶ The feed MC had predominant effect upon SEI, WAI and crispness of the extrudates. ▶ Extrudate density was most susceptible to the variations of the extruder screw speed. ▶ Generated models were found to be statistically valid and suitable for predictions. ▶ Predicted values had non-significant (p < 0.01) difference from experimental values.

Keywords
Extrusion; Density; Water absorption index; Sectional expansion index; Crispness; Optimization
First Page Preview
Millet–legume blended extrudates characteristics and process optimization using RSM
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us
Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 89, Issue 4, October 2011, Pages 492–499
Authors
, , , ,
Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us