Effect of operating conditions on physical characteristics of extruded rice starch
Autor(a) principal: | |
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Data de Publicação: | 1994 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/5491 |
Resumo: | The effect of screw speed, flow rate, barrel temperature and added moisture on physical characteristics of high moisture extruded rice starch was studied. the product physical characterization was made by measuring density, final moisture content and the maximum load force in a puncture test. Rice flour containing approximately 1.5% protein and 6% moisture was mixed with 55–65% (w/w) water and extruded in a co-rotating twin screw extruder with a slit die. A two level factorial design was used to analyse each parameter. It was found that added moisture was the most important variable affecting the force-deformation curve maxima, with the interaction between added moisture and barrel temperature exhibiting a less significant effect. Added moisture and flow rate each affected density, with the interaction between added moisture and screw speed showing a less significant effect. Temperature and flow rate affected final moisture interactively with added moisture, which was evidently the most important variable. |
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Effect of operating conditions on physical characteristics of extruded rice starchExtrusion process parametersGelatinizationHigh moisture doughsProduct densityTexture viscosityWet extrusionThe effect of screw speed, flow rate, barrel temperature and added moisture on physical characteristics of high moisture extruded rice starch was studied. the product physical characterization was made by measuring density, final moisture content and the maximum load force in a puncture test. Rice flour containing approximately 1.5% protein and 6% moisture was mixed with 55–65% (w/w) water and extruded in a co-rotating twin screw extruder with a slit die. A two level factorial design was used to analyse each parameter. It was found that added moisture was the most important variable affecting the force-deformation curve maxima, with the interaction between added moisture and barrel temperature exhibiting a less significant effect. Added moisture and flow rate each affected density, with the interaction between added moisture and screw speed showing a less significant effect. Temperature and flow rate affected final moisture interactively with added moisture, which was evidently the most important variable.Wiley BlackwellVeritati - Repositório Institucional da Universidade Católica PortuguesaTomás, RuiOliveira, Jorge C.Akdogan, HulyaMccarthy, Kathryn2011-09-13T15:23:25Z19941994-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/5491engTOMAS, Rui ...[et al.] - Effect of operating conditions on physical characteristics of extruded rice starch. International Journal of Food Science & Technology. ISSN: 1365-2621. Vol. 29, n.º 5 (1994), p. 503–51410.1111/j.1365-2621.1994.tb02093.xinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:11:13Zoai:repositorio.ucp.pt:10400.14/5491Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:06:15.807841Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Effect of operating conditions on physical characteristics of extruded rice starch |
title |
Effect of operating conditions on physical characteristics of extruded rice starch |
spellingShingle |
Effect of operating conditions on physical characteristics of extruded rice starch Tomás, Rui Extrusion process parameters Gelatinization High moisture doughs Product density Texture viscosity Wet extrusion |
title_short |
Effect of operating conditions on physical characteristics of extruded rice starch |
title_full |
Effect of operating conditions on physical characteristics of extruded rice starch |
title_fullStr |
Effect of operating conditions on physical characteristics of extruded rice starch |
title_full_unstemmed |
Effect of operating conditions on physical characteristics of extruded rice starch |
title_sort |
Effect of operating conditions on physical characteristics of extruded rice starch |
author |
Tomás, Rui |
author_facet |
Tomás, Rui Oliveira, Jorge C. Akdogan, Hulya Mccarthy, Kathryn |
author_role |
author |
author2 |
Oliveira, Jorge C. Akdogan, Hulya Mccarthy, Kathryn |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Tomás, Rui Oliveira, Jorge C. Akdogan, Hulya Mccarthy, Kathryn |
dc.subject.por.fl_str_mv |
Extrusion process parameters Gelatinization High moisture doughs Product density Texture viscosity Wet extrusion |
topic |
Extrusion process parameters Gelatinization High moisture doughs Product density Texture viscosity Wet extrusion |
description |
The effect of screw speed, flow rate, barrel temperature and added moisture on physical characteristics of high moisture extruded rice starch was studied. the product physical characterization was made by measuring density, final moisture content and the maximum load force in a puncture test. Rice flour containing approximately 1.5% protein and 6% moisture was mixed with 55–65% (w/w) water and extruded in a co-rotating twin screw extruder with a slit die. A two level factorial design was used to analyse each parameter. It was found that added moisture was the most important variable affecting the force-deformation curve maxima, with the interaction between added moisture and barrel temperature exhibiting a less significant effect. Added moisture and flow rate each affected density, with the interaction between added moisture and screw speed showing a less significant effect. Temperature and flow rate affected final moisture interactively with added moisture, which was evidently the most important variable. |
publishDate |
1994 |
dc.date.none.fl_str_mv |
1994 1994-01-01T00:00:00Z 2011-09-13T15:23:25Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/5491 |
url |
http://hdl.handle.net/10400.14/5491 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
TOMAS, Rui ...[et al.] - Effect of operating conditions on physical characteristics of extruded rice starch. International Journal of Food Science & Technology. ISSN: 1365-2621. Vol. 29, n.º 5 (1994), p. 503–514 10.1111/j.1365-2621.1994.tb02093.x |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Wiley Blackwell |
publisher.none.fl_str_mv |
Wiley Blackwell |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799131729499258880 |