Effects of Processing Conditions on the System Parameters During Single Screw Extrusion of Blend Containing Apple Pomace
The nutritional profile of apple pomace and soy makes them ideal for development of a new extruded snack food with health benefits. Understanding how blend of apple pomace, defatted soy flour, and corn grits behave under different process conditions during extrusion will help in formulating the extrusion process. Experimental design with apple pomace level (0–20%), barrel and die temperature (100–140 °C), screw speed (100–200 rpm), and moisture content of blend (14–20% wet basis) as independent variables produced 27 different combinations that were studied using response surface methodology to investigate the effect of these variables on system parameters (apparent viscosity, mass flow rate, torque, die pressure, dough temperature, and SME). As the temperature profile increased, apparent viscosity, die pressure and specific mechanical energy decreased. Increase in apple pomace level resulted in significant (p < .05) decrease in apparent viscosity, SME, and torque, and significant (p < .05) increase in the mass flow rate. Response surface regression models were established to correlate the system parameters to the process variables. The data obtained from the study could be used for control of extrusion process of blends containing the aforementioned ingredients.
Journal of Food Process Engineering
Singha, Poonam and Muthukumarappan, Kasiviswanathan, "Effects of Processing Conditions on the System Parameters During Single Screw Extrusion of Blend Containing Apple Pomace" (2017). Agricultural and Biosystems Engineering Publications. 8.