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Effect of extruder die dimensions on the properties of the extrudate products [electronic resource].

By:

Morcos, M. A

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Language: English Summary language: Arabic Description: p.883-898Other title:

تأثير أبعاد فتحة الخروج للباثق الحراري علي خواص المنتجات المبثوقة [Added title page title]

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Misr Journal of Agricultural Engineering, 2008 v.28 (3) [electronic resource].

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In: Misr Journal of Agricultural Engineering 2008.v.25(3)Summary: A modified single screw extruder (Morcos et al. 2007), was used in this research to study the effect of five levels of diameter/ length ratio "D/L" of the die nozzle (0.100, 0.138, 0.171, 0.208 and 0.292), two levels of fat contents (7 and 1.5%) and three levels of moisture content "MC" (10, 15, 20% of the soybean flour) on the physical and mechanical properties of the texturized soybean, beside its pH, bulk density "ρb", hardness "H", and water absorption "WA". The results showed that the best tested treatments had a D/L ratio ranged between 0.100 and 0.138, die diameter ranging between 2 and 3 mm, 20% MC and1.5% fat content. Keywords: Extruder, die diameter, die length, fat content, moisture content and texturized soybean.

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A modified single screw extruder (Morcos et al. 2007), was used in this research to study the effect of five levels of diameter/ length ratio "D/L" of the die nozzle (0.100, 0.138, 0.171, 0.208 and 0.292), two levels of fat contents (7 and 1.5%) and three levels of moisture content "MC" (10, 15, 20% of the soybean flour) on the physical and mechanical properties of the texturized soybean, beside its pH, bulk density "ρb", hardness "H", and water absorption "WA". The results showed that the best tested treatments had a D/L ratio ranged between 0.100 and 0.138, die diameter ranging between 2 and 3 mm, 20% MC and1.5% fat content. Keywords: Extruder, die diameter, die length, fat content, moisture content and texturized soybean.

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