EFFECT OF EXTRUSION VARIABLES ON CASSAVA EXTRUDATES

被引：59

作者：

BADRIE, N

MELLOWES, WA

机构：

[1] Food Technology Unit, Dept of Chemical Engineering, Univ of the West Indies, St. Augustine

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb04766.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Cassava flour was extruded by varying parameters of feed moisture; temperature; screw speed and feed rate. We investigated significance of each variable and interactions between variables on each extrudate characteristic. Optimum expansion (2.82) was at 11% feed moisture 120-125-degrees-C; screw speed, 520rpm; feed rate, 250g/min. Effect of feed moisture was most significant on expansion, bulk density and extrudate moisture. Increasing temperature, increased expansion and water solubility, but decreased bulk density, extrudate moisture and water absorption. Screw speed most influenced water absorption and solubility. Extrudate moisture correlated negatively (P < 0.01) with extrudate expansion. Water solubility index of extrudate negatively correlated (P < 0.05) with extrudate moisture and water absorption index but correlated positively (p < 0.05) with expansion.

引用

页码：1334 / 1337

页数：4

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