Residence time distributions of starch with high moisture content in a single-screw extruder

Food extrusion: An advanced process for innovation and novel product development

Extrusion is a versatile process capable of producing a variety of new and novel foods and ingredients, thus increasing manufacturing opportunities. Further, it could provide nutritious, safe, sustainable, and affordable foods, especially directed at individualized consumer needs. In addition to past research efforts, more investigations should be conducted in order to refine, redesign, or develop new extrusion processing technologies. The present review highlights the current advances made in new and novel food product development by considering the extrusion process, the influencing parameters, and product characteristics and properties; the most promising extrusion processes that can be used in novel food product and ingredient development, such as extrusion cooking, hot-melt extrusion, reactive extrusion, and extrusion-based 3D printing; the possibilities of using various raw materials in relation to process and product development; and the needs for product development modeling along with extrusion process design and modeling. In correlation with extruded product development, topics that merit further investigation may include structure formation, plant and animal biopolymers functionalization, biopolymer reactions, process simulation, modeling and control, engineering and mechanical aspects of extruders, analysis of pre-processing treatments, as well as prototyping, risk analysis, safety, sensory and consumer acceptance.

RTD Measurement, Modeling, and Analysis of Liquid Phase of Three-Tube Industrial Pulp Digester

Residence-time distribution (RTD) experiments were performed to analyze an industrial scale three-tube series continuous pulping digester’s hydrodynamic performance. An impulse of radiotracer 82Br (γ energy source) was introduced at the inlet of the first tube. The radiotracer concentration in the liquid phase was traced at the outlet of each tube. The input behavior of the radiotracer converted to a non-ideal pulse tracer input for the second and third tubes of the digester. Numerical convolution is adopted to deal with the non-ideal pulse input of the radiotracer. A modeling procedure for determining the RTD from the outlet tracer concentration data is proposed. A plug flow component followed by axial dispersion model is considered, and is adjusted after its convolution with the inlet tracer concentration data to obtain the RTD of the individual tubes. The obtained RTD data are analyzed to explain the flow behavior, degree of dispersion, and flow abnormalities existing in the digester. The mean residence-time (MRT), and dispersion number are estimated for the model components for the three tubes. The vessel dispersion number is found to decrease from tube 1 to tube 3. Overall, the conversion of the highly dispersed flow regime into the plug-flow regime is observed in the whole digester.

High moisture extrusion of lupin protein: influence of extrusion parameters on extruder responses and product properties

BACKGROUND

High moisture extrusion (HME) of lupin protein concentrate and isolate (50:50) mixture was performed by varying the extrusion parameters, such as barrel temperature (138-180 °C), water feed (40-68%) and screw speed (400-1800 rpm). The effect of extrusion parameters on extruder responses [die pressure, product temperature, torque and specific mechanical energy (SME)] and product properties [colour, cutting force, cooking yield, microstructure and in vitro protein digestibility (IVPD)] was evaluated.

RESULTS

The multiple regression analysis of the results revealed that the water feed had a significant negative linear effect on the extruder responses considered, as well as on colour difference and cutting force of extrudates. Screw speed had a positive linear effect on product temperature, SME and cooking yield. Barrel temperature affected extruder responses and product properties to a lesser extent. Scanning electron microscopy showed that denser microstructure and higher number of fibre layers were created by increasing temperature and screw speed along with decreasing water feed. The results of IVPD of selected extrudates showed that the increase in barrel temperature decreased the IVPD, whereas the increase in water feed resulted in higher IVPD. The screw speed had no significant effect on IVPD.

CONCLUSION

The study demonstrates that the use of lupin protein is feasible to produce meat analogues with HME which could enhance the possibilities to meet the growing protein demands for human consumption. © 2018 Society of Chemical Industry.

Effect of extruding full-fat soy flakes on trans fat content

To evaluate the effects of extrusion process on the trans fatty acids (TFAs) formation in soybean crude oils, three different extrusion parameters, namely, extrusion temperature (80-160 °C), feed moisture (10-26%), and screw speed (100-500 rpm), were carried out. It was found that only five different types of TFAs were detected out using gas chromatography-mass spectrometry. Before the extrusion started, the initial amount of total TFAs was 3.04 g/100 g. However, after extruding under every level of any variable, the total amounts of TFAs were significantly higher than those in the control sample (P < 0.05). For example, taking the effect of extrusion temperature into account, we can find that the highest amount of total of trans fatty acid (TTFA) was 1.62 times the amount of that in the control sample, whereas the lowest amount of TTFA was 1.54 times the amount of that in the control sample. Importantly, it was observed that the amounts of every type of trans fatty acid were not continuously increasing with the increase of the level of any extrusion variable. This phenomenon demonstrated that the formation and diversification were intricate during extruding process and need to be further studied.