Effects of extrusion conditions on quality of cassava bran/cassava starch extrudates
作者： Jorge Minoru Hashimoto , Maria Victoria E. Grossmann
DOI: 10.1046/J.1365-2621.2003.00700.X
关键词: Response surface methodology 、 Botany 、 Bran 、 Volume (thermodynamics) 、 Starch 、 Extrusion 、 Chemistry 、 Absorption of water 、 Food science 、 Plastics extrusion 、 Moisture
摘要: Summary Blends of cassava bran and starch were processed in a single-screw extruder. Response surface methodology was used to determine the effect concentration (10–50%), barrel temperature (150–210 °C), feed moisture (16–20%) screw speed (120–180 r.p.m.) on characteristics dried extrudates. All independent variables significant (P < 0.05) for radial expansion. The water absorption index (WAI) solubility (WSI) affected by level, temperature, while only influenced specific volume. maximum expansion found when all at their lowest levels. Lowest-density extrudates (highest volume) obtained 16–18% 180–200 °C. An increase level increased WAI but decreased WSI higher than 170 °C . Screw had slight those responses, decreasing increasing changed from 120 180 r.p.m.
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