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Wu Q, Zhang X, Gao F, Wu M. Study on the Residence Time and Texture Prediction of Pea Protein Extrusion Based on Image Analysis. Foods 2023; 12:4408. [PMID: 38137212 PMCID: PMC10742850 DOI: 10.3390/foods12244408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 12/05/2023] [Accepted: 12/06/2023] [Indexed: 12/24/2023] Open
Abstract
This paper initially involves three main processing parameters: screw speed, feeding speed, and initial material moisture content, exploring the RTD of materials inside the extruder barrel under varying parameters and clarifying the impact of parameter variations on RTD. Finally, machine vision technology was utilized to link extruded product images to texture features, and a texture prediction model based on image features was established using a Back Propagation (BP) neural network. Particle Swarm Optimization (PSO) and Genetic Algorithm (GA) were applied to optimize the BP neural network. The results indicate that the feeding speed has a stronger impact than the screw speed on the extrusion process, and an increase in the initial material moisture content tends to shorten the RTD. Specifically, an increase in screw speed results in a denser product structure, while higher feeding speeds lead to reduced pore size in the microstructure. As the initial material moisture content increased from 55% to 70%, the average residence time MRT decreased from 265.21 s to 166.62 s. Additionally, elevated moisture content causes a more porous microstructure. After optimizing the texture prediction model of extruded products through the application of Particle Swarm Optimization and Genetic Algorithm models, it was discovered that the Genetic Algorithm was more effective in reducing errors (p < 0.05) than the Particle Swarm Optimization algorithm. It was found that the Particle Swarm Optimization model exhibited better prediction performance. The results of the prediction indicated a significant association between the image features of the product and hardness, resilience, and chewiness, as corroborated by correlation coefficients of 0.93913, 0.94040, and 0.94724, respectively.
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Affiliation(s)
- Qi Wu
- Institute of Collaborative Innovation, University of Macau, University of Macau Avenida da Universidade Taipa, Macau 519000, China;
| | - Xun Zhang
- College of Engineering, China Agricultural University, P.O. Box 50, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China;
| | - Fei Gao
- School of Food and Health, Beijing Technology and Business University, No. 11 Fucheng Road, Haidian District, Beijing 100048, China;
| | - Min Wu
- College of Engineering, China Agricultural University, P.O. Box 50, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China;
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2
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Wu M, Sun D, Zhang T, Zhou C, Zhang B. Study on the Function of Conveying, Kneading Block and Reversing Elements on the Mixing Efficiency and Dispersion Effect inside the Barrel of an Extruder with Numerical Simulation. Foods 2023; 12:3503. [PMID: 37761212 PMCID: PMC10528309 DOI: 10.3390/foods12183503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2023] [Revised: 09/15/2023] [Accepted: 09/18/2023] [Indexed: 09/29/2023] Open
Abstract
In order to better understand the extrusion process mechanism of plant protein inside a barrel, the parameter changes and flow characteristics of fluids under conveying, kneading block and reversing elements were investigated with numerical simulation. The results showed that the shear rate increased obviously with the increase in pitch; the shear rate value of the reversing element was larger, while that of the kneading block was the opposite. The screw combinations of conveying, kneading blocks and reversing elements all have a certain degree of mixing effect on the particles, and the reduction in pitch can effectively increase the mixing effect of the particles. The conveying element can provide a relatively constant acceleration for the particles, due to the pumping capability and pressure buildup as the pitch increases. The kneading block and the reversing element can increase the leakage flow between the discs and backflow, resulting in an extension of the residence time distribution that facilitates fluid interaction in the barrel and improves the dispersion of the particles. The restraint by the reversing element on the particles is obviously weaker than that of the kneading block and shows a higher particle mixing degree. Overall, the influence of different elements on the flow condition, mixing degree and residence time is significantly different, which improves the process controllability and provides references for potential applications to meet multiple demands.
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Affiliation(s)
- Min Wu
- College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, P.O. Box 50, Beijing 100083, China
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Sun D, Wu M, Zhang T, Wei D, Zhou C, Shang N. Conformational changes and physicochemical attributes of texturized pea protein isolate-konjac gum: With a new perspective of residence time during extrusion. Food Res Int 2023; 165:112500. [PMID: 36869508 DOI: 10.1016/j.foodres.2023.112500] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 12/22/2022] [Accepted: 01/20/2023] [Indexed: 01/26/2023]
Abstract
The present study aimed to investigate the effects of different extrusion temperatures (110, 130 and 150 °C) and konjac gum addition (0.1 %, 0.2 %, and 0.3 %) on the flow behavior, physicochemical properties and microstructure of extruded pea protein isolate (PPI). The results showed that the textured protein could be improved by enhancing the extrusion temperature and adding konjac gum during extrusion. The water/oil holding capacity of PPI decreased and the SH content increased after extrusion. With temperature and konjac gum content increased, the β-sheet of extruded proteins transformed to other secondary structural components, and Trp residue transformed to a more polar environment, illustrating the changes in protein conformation. All extruded samples presented as yellow hue with little green and higher lightness, while excessive extrusion process reduced the brightness and promoted more formation of browning pigments. Extruded protein showed more associated layered with some air pores, and its hardness and chewiness increased with the increase of temperature and konjac gum concentration. Cluster analysis showed that the addition of konjac gum could effectively improve the quality characteristics of pea protein under low temperature extrusion, and the effect was similar to that of high temperature extrusion product. With the increase of konjac gum concentration, the flow pattern of protein extrusion gradually converted from plug flow to mixing flow, and the disorder degree of polysaccharide protein mixing system was enhanced. Moreover, Yeh-jaw model showed better fitting effect in F(θ) curves compared to Wolf-white.
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Affiliation(s)
- Dongyu Sun
- College of Engineering, China Agricultural University, P. O. Box 50, No. 17 QinghuaEast Road, Haidian District, Beijing 100083, China
| | - Min Wu
- College of Engineering, China Agricultural University, P. O. Box 50, No. 17 QinghuaEast Road, Haidian District, Beijing 100083, China.
| | - Tong Zhang
- College of Engineering, China Agricultural University, P. O. Box 50, No. 17 QinghuaEast Road, Haidian District, Beijing 100083, China
| | - Dongxue Wei
- College of Engineering, China Agricultural University, P. O. Box 50, No. 17 QinghuaEast Road, Haidian District, Beijing 100083, China
| | - Chengyi Zhou
- College of Engineering, China Agricultural University, P. O. Box 50, No. 17 QinghuaEast Road, Haidian District, Beijing 100083, China
| | - Nan Shang
- College of Engineering, China Agricultural University, P. O. Box 50, No. 17 QinghuaEast Road, Haidian District, Beijing 100083, China
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Xia Y, Qian J, Zhao Y, Zheng B, Wei K, Peng B, Yuan J, Xing C, Yan W. Effects of food components and processing parameters on plant‐based meat texture formation and evaluation methods. J Texture Stud 2022. [DOI: 10.1111/jtxs.12718] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2022] [Revised: 08/17/2022] [Accepted: 09/09/2022] [Indexed: 11/28/2022]
Affiliation(s)
- Yujie Xia
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing China
| | - Jing Qian
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
| | - Yicheng Zhao
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing China
| | - Bin Zheng
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing China
| | - Kaidong Wei
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing China
| | | | - Jian Yuan
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing China
| | - Changrui Xing
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing Nanjing University of Finance and Economics Nanjing China
| | - Wenjing Yan
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
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Sun D, Zhou C, Yu H, Wang B, Li Y, Wu M. Integrated numerical simulation and quality attributes of soybean protein isolate extrusion under different screw speeds and combinations. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103053] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Zhang Z, Zhang L, He S, Li X, Jin R, Liu Q, Chen S, Sun H. High-moisture Extrusion Technology Application in the Processing of Textured Plant Protein Meat Analogues: A Review. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2021.2024223] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Zuoyong Zhang
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, Anhui, PR China
| | - Luji Zhang
- College of Food Science, Northeast Agricultural University, Heilongjiang, Harbin, PR China
| | - Shudong He
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, Anhui, PR China
| | - Xingjiang Li
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, Anhui, PR China
| | - Risheng Jin
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, Anhui, PR China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Heilongjiang, Harbin, PR China
| | | | - Hanju Sun
- School of Food and Biological Engineering, Engineering Research Center of Bio-process of Ministry of Education, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, Anhui, PR China
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Wafula NW, Omwamba M, Mahungu SM. Feed rate, water addition rate and mixture composition nexus role on alterations of nutritional properties in extrusion of composites containing rice (
Oryza sativa
), sorghum [
Sorghum bicolor
), and bamboo (
Yushania alpina
) shoots. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nobert Wanjala Wafula
- Department of Dairy and Food Science and Technology Egerton University Egerton Kenya
| | - Mary Omwamba
- Department of Dairy and Food Science and Technology Egerton University Egerton Kenya
| | - Symon M. Mahungu
- Department of Dairy and Food Science and Technology Egerton University Egerton Kenya
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9
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Lee JJ, Cooray ST, Mark R, Chen WN. Effect of sequential twin screw extrusion and fungal pretreatment to release soluble nutrients from soybean residue for carotenoid production. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2646-2650. [PMID: 30411355 DOI: 10.1002/jsfa.9476] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/25/2018] [Revised: 09/11/2018] [Accepted: 11/01/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Soybean residue (okara) is an agricultural by-product, which is rich in protein and fiber. This study evaluated a novel sequential process which combined fungal pretreatment (F) and twin screw extruder (E), to hydrolyze okara. The sequence of the pretreatment steps, and extruder at screw speeds 200 rpm (200) or 600 rpm (600), were tested. Next, soluble nutrients were extracted to create Fokara, EFokara200, EFokara600, FEokara200 and FEokara600 okara media. RESULTS All the prepared okara media could support the growth and carotenoid production by the yeast Rhodosporidium toruloides. This suggested that okara proteins and polysaccharides were successfully hydrolyzed by extrusion and fungal pretreatment, into soluble nutrients. Rhodosporidium toruloides accumulated the highest biomass of 23.7 mg mL-1 dry cell weight (DCW), when grown on FEokara600 media. This was higher as compared to commercial YPG (yeast extract-peptone-glycerol) media (18.7 mg mL-1 DCW). However, R. toruloides accumulated the highest carotenoid production of 13.2 µg mL-1 when grown on EFokara200 media as the nutrient source. This was comparable to carotenoid production of 13.1 µg mL-1 when R. toruloides was grown on YPG media. CONCLUSION Extrusion in combination with fungal pretreatment, is a low cost process, to hydrolyze and re-use okara, for carotenoid production. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Jaslyn Jl Lee
- School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore, Singapore
| | - Sachindra T Cooray
- School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore, Singapore
| | - Rita Mark
- School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore, Singapore
| | - Wei N Chen
- School of Chemical and Biomedical Engineering, Nanyang Technological University, Singapore, Singapore
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