Effects of processing conditions on the system parameters during single screw extrusion of blend containing apple pomace

摘要: The nutritional profile of apple pomace and soy makes them ideal for development a new extruded snack food with health benefits. Understanding how blend pomace, defatted flour, corn grits behave under different process conditions during extrusion will help in formulating the process. Experimental design level (0–20%), barrel die temperature (100–140 °C), screw speed (100–200 rpm), moisture content (14–20% wet basis) as independent variables produced 27 combinations that were studied using response surface methodology to investigate effect these on system parameters (apparent viscosity, mass flow rate, torque, pressure, dough temperature, SME). As increased, apparent pressure specific mechanical energy decreased. Increase resulted significant (p < .05) decrease SME, increase rate. Response regression models established correlate variables. data obtained from study could be used control blends containing aforementioned ingredients. Practical applications During process, shearing screws along thermal other extruding modifies rheological, physical chemical properties raw materials. Investigating changes provide better insight into understanding such modifications. In this study, we have chosen materials are high protein fiber, processing MFR, torque was evaluated. provides experimental pomace-soy flour-corn single extrusion. results great significance formulation snacks above mentioned