Effects of moisture, temperature and level of pea grits on extrusion behaviour and product characteristics of rice
作者： Baljit Singh , K.S. Sekhon , Narpinder Singh
DOI: 10.1016/J.FOODCHEM.2005.09.042
关键词: Legume 、 Die (manufacturing) 、 Die swell 、 Composite material 、 Expansion ratio 、 Absorption of water 、 Plastics extrusion 、 Agronomy 、 Moisture 、 Chemistry 、 Extrusion
摘要: Abstract A study was conducted to investigate the effect of feed moisture (18–24%), extrusion temperature (130–170 °C) and level pea grits (0–30%) on behaviour extrudate properties rice grits. The extruder die pressure, specific energy consumption, expansion ratio, density, water absorption index, solubility index were studied. Second-order polynomials compared for parameters product characteristics as a function moisture, grit level.
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