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Influence of processing conditions on apparent viscosity and system parameters during extrusion of distiller's dried grains‐based snacks

机译：酒糟类零食膨化过程中加工条件对表观粘度和系统参数的影响

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摘要

A combination of different levels of distillers dried grains processed for food application (FDDG), garbanzo flour and corn grits were chosen as a source of high‐protein and high‐fiber extruded snacks. A four‐factor central composite rotatable design was adopted to study the effect of FDDG level, moisture content of blends, extrusion temperature, and screw speed on the apparent viscosity, mass flow rate or MFR, torque, and specific mechanical energy or SME during the extrusion process. With increase in the extrusion temperature from 100 to 140°C, apparent viscosity, specific mechanical energy, and torque value decreased. Increase in FDDG level resulted in increase in apparent viscosity, SME and torque. FDDG had no significant effect (p??.5) on mass flow rate. SME also increased with increase in the screw speed which could be due to the higher shear rates at higher screw speeds. Screw speed and moisture content had significant negative effect ( p? ? .05) on the torque. The apparent viscosity of dough inside the extruder and the system parameters were affected by the processing conditions. This study will be useful for control of extrusion process of blends containing these ingredients for the development of high‐protein high‐fiber extruded snacks.
机译：选择了不同水平的用于食品加工的酒糟（FDDG），鹰嘴豆粉和玉米渣作为高蛋白和高纤维膨化零食的来源。采用四因素中心复合材料可旋转设计，研究了FDDG水平，共混物的水分含量，挤出温度和螺杆速度对成型过程中表观粘度，质量流量或MFR，扭矩以及比机械能或SME的影响。挤压工艺。随着挤出温度从100℃增加到140℃，表观粘度，比机械能和扭矩值降低。 FDDG水平的增加导致表观粘度，SME和扭矩的增加。 FDDG对质量流率没有显着影响（p≥0.5）。 SME也随着螺杆速度的增加而增加，这可能是由于在较高螺杆速度下具有较高的剪切速率。螺杆转速和水分含量对扭矩有显着的负面影响（p <0.05）。挤出机内面团的表观粘度和系统参数受加工条件的影响。这项研究对于控制含有这些成分的混合物的挤压过程，以开发高蛋白高纤维挤压点心非常有用。

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