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Wyświetlanie 1-10 z 49
Tytuł:
Design of new gluten-free extruded rice snack products supplemented with fresh vegetable pulps: the effect on processing and functional properties
Autorzy:
Lisiecka, K.
Wojtowicz, A.
Bouasla, A.
Kasprzak, K.
Tematy:
extrusion-cooking
extruded snack
vegetable pulp
processing conditions
extrusion-cooking screw speed
texture
Pokaż więcej
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Powiązania:
https://bibliotekanauki.pl/articles/2082989.pdf  Link otwiera się w nowym oknie
Opis:
The aim of this study was to obtain ready-to-eat gluten-free snack products based on rice with the addition of fresh beetroot, carrot, kale, leek and onion pulps in the amounts of 2.5, 5.0, 7.5, and 10.0% (w/w). The snacks were processed using extrusion- cooking at various screw speeds (80, 100 and 120 rpm). The total phenolics content, processing efficiency, specific mechanical energy, expansion ratio, bulk density, colour and texture profile were determined. The results showed that the type and amount of vegetable pulp added had a significant effect on the total phenolics content, expansion ratio, bulk density and colour profile of the newly produced gluten-free snacks. Generally, the screw speed had a significant effect on processing efficiency. Moreover, the interactions between the content of the vegetable additives and the screw speed had significant effects on the total phenolics content, processing efficiency, physical properties and texture of the snack products. The research demonstrated the possibility of using fresh vegetable pulps as nutritionally valuable ingredients for glutenfree extruded snacks.
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of extrusion-cooking conditions on the pasting properties of extruded white and red bean seeds
Autorzy:
Mitrus, M.
Wójtowicz, A.
Kocira, S.
Kasprzycka, A.
Szparaga, A.
Oniszczuk, T.
Combrzyński, M.
Kupryaniuk, K.
Matwijczuk, A.
Tematy:
common bean
extrusion-cooking
pasting
properties
Pokaż więcej
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Powiązania:
https://bibliotekanauki.pl/articles/2082662.pdf  Link otwiera się w nowym oknie
Opis:
The extrusion-cooking technique may be used to convert the common bean into functional food products. There is still insufficient information on the properties of extruded beans. The aim of this work was to investigate the effect of extrusioncooking conditions on the pasting properties of two cultivars of the common bean (Aura and Toska) available on the Polish market. The bean was extruded using a twin-screw extruder at variable screws speeds and different amounts of water were added directly to the barrel. The pasting properties of the obtained extrudates were measured using a Micro Visco-Amylo-Graph. The extruded beans revealed more stable viscosity characteristics than the unprocessed ones. The addition of increased amounts of water to the processed material raised the peak viscosity of both extruded bean varieties. A higher screws speed during bean processing resulted in a higher peak viscosity only in the case of the Aura cultivar. However, the decreasing value of the cold paste viscosity was observed at higher speeds. This may indicate the negative effect of the extruder’s screws speed on the gel formation ability of the extruded bean. The results showed that the extrusion-cooking process reduced the retrogradation tendency of bean paste due to starch degradation occurring during processing.
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Selected Physical Properties of Extruded Foamed Materials Based on Starch
Autorzy:
Wójtowicz, Agnieszka
Özmen, Özge
Combrzyński, Maciej
Mościcki, Leszek
Oniszczuk, Tomasz
Wydawca:
Dept. of Mach. Exploit. and Management of Prod. Processes, ULS in Lublin, Poland
Cytata wydawnicza:
Combrzyński M., Wójtowicz A., Oniszczuk T., Mościcki L., Özmen Ö. 2017. Selected Physical Properties of Extruded Foamed Materials Based on Starch. [in:] Lorencowicz E. (ed.), Uziak J. (ed.), Huyghebaert B. (ed.). Farm Machinery and Processes Management in Sustainable Agriculture, 9th Int. Scient. Symp. ULS Lublin, p. 76-81
Opis:
Starch-based foamed materials were processed with extrusion-cooking. Potato starch was used as a basic raw material. Plastronfoam PDE and poly(vinyl) alcohol were added in the amount of 1, 2, and 3% of starch mass. Directly expanded foams were produced with the extrusion-cooking process at 80-110°C with 19% of initial moisture of blends. The processing was carried out at 100 and 130 rpm with two types of forming dies: round and ring of 3 and 5 mm of internal diameter, respectively. The obtained foams were put to cutting test to evaluate the durability of samples expressed in the maximum force needed to break the sample. The increasing amount of additives had a different influence on the foams’ hardness. Plastronfoam PDE lowered the cutting force of foams independently of the screw speed and forming die applied. An opposite trend was observed when poly(vinyl) alcohol was used as an additive. The samples shaped with the round forming die exhibited a higher hardness and better durability than the foams shaped with a ring die. The results could be helpful in management of optimum composition and treatment conditions to achieve desirable and sustainable products with desired properties.
Dostawca treści:
Repozytorium Centrum Otwartej Nauki
Inne
Książka
Tytuł:
A Study of the Solubility of Biodegradable Foams of Thermoplastic Starch
Autorzy:
Mitrus, M.
Combrzyński, M.
Kupryaniuk, K.
Wójtowicz, A.
Oniszczuk, T.
Kręcisz, M.
Matysiak, A.
Smurzyńska, A.
Mościcki, L.
Tematy:
foams
biodegradable materials
thermoplastic starch
extrusion-cooking
solubility
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Wydawca:
Polskie Towarzystwo Inżynierii Ekologicznej
Powiązania:
https://bibliotekanauki.pl/articles/123826.pdf  Link otwiera się w nowym oknie
Opis:
The paper presents the results of a study on the water absorption capacity and solubility of biodegradable starch foams produced with single-screw extruder TS-45 with L/D=12. Two different moulding dies were used: one with a circular hole with the diameter of 3 mm and one with a ring hole with the inner diameter of 5 mm. During the extrusion process, the temperature of the cylinder ranged from 80 to 130°C and the screw speeds applied were: 100 and 130 rpm. For the application of the ring die, it was observed that regardless of the speed of the screw, the use of the raw material of higher moisture content led to the production of materials with higher solubility. As a result, the obtained materials revealed solubility at a level of 40%. The results demonstrate good solubility of the starchy fillers of the packaging, which may indicate their susceptibility to decomposition in the conditions of high ambient humidity. A statistical analysis showed a significant impact of moisture of the raw material on the WSI of starch foams used irrespective of the other parameters of the extrusion-cooking process. The raw material moisture had a significant effect on the water absorption capacity of only TPS foams produced in the ring die at the screw speed of 100 rpm.
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Selected properties of snacks extruded at various screw speeds supplemented with Moldavian dragonhead seed addition
Autorzy:
Oniszczuk, T.
Wójtowicz, A.
Combrzyński, M.
Mitrus, M.
Kupryaniuk, K.
Matysiak, A.
Kocira, S.
Oniszczuk, A.
Tematy:
snacks
extrusion-cooking
Moldavian dragonhead
seeds
physical properties
Pokaż więcej
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Powiązania:
https://bibliotekanauki.pl/articles/2082538.pdf  Link otwiera się w nowym oknie
Opis:
The main aim of the study was to determine selected characteristics of extruded snacks supplemented with Dracocephalum moldavica L. seeds added to the recipe in amounts ranging from 5 to 20% of the basic raw material composition. The effect of the screw speed on the selected corn-based snacks characteristics has also been been studied. A single-screw extruder was employed to obtain the snacks in the form of readyto- eat extrudates. Several properties were evaluated, among them: the expansion ratio, the water absorption and solubility indices as well as pasting properties, depending on the level of the additive and the screw speeds applied. Extruded snacks supplemented with Dracocephalum moldavica L. seeds exhibited an enhanced nutritional value compared with corn snacks due to the high content of fibre, protein and ash. The addition of the seeds decreased the expansion ratio significantly. The water absorption index of the snacks decreased as the level of seed addition in the processed blends was raised, while the water solubility index was significantly affected by the variable screw speed during the processing of the supplemented snacks. The recommended level of Dracocephalum moldavica seeds in corn-based snacks should not exceed 15% due to the high nutritional value as well as the high expansion and efficient treatment intensity of the components resulting in the ready-to-eat characteristic of the supplemented snacks.
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The effect of alternated share of corn and oats ingredients on the fatty acid content in extrudates
Wpływ zmiennego udziału komponentów kukurydziano-owsianych na zawartość kwasów tłuszczowych w ekstrudatach
Autorzy:
Lipiec, A
Pisarski, R.K.
Tematy:
corn
oat
ingredient
fatty acid content
extrudate
extrusion-cooking
Pokaż więcej
Wydawca:
Uniwersytet Przyrodniczy w Lublinie. Wydawnictwo Uniwersytetu Przyrodniczego w Lublinie
Powiązania:
https://bibliotekanauki.pl/articles/2197554.pdf  Link otwiera się w nowym oknie
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of extrusion-cooking conditions on the physical properties of Jerusalem artichoke straw
Autorzy:
Kupryaniuk, K.
Oniszczuk, T.
Combrzyński, M.
Wojtowicz, A.
Mitrus, M.
Tematy:
pretreatment
lignocellulosic biomass
physical
properties
extrusion-cooking
Jerusalem artichoke straw
Pokaż więcej
Wydawca:
Polska Akademia Nauk. Instytut Agrofizyki PAN
Powiązania:
https://bibliotekanauki.pl/articles/2082947.pdf  Link otwiera się w nowym oknie
Opis:
The paper presents the effect of extrusion-cooking conditions (moisture content and screw speed) on the physical properties of extruded Jerusalem artichoke straw. A single screw extruder was used for straw processing. Shredded Jerusalem artichoke straw moistened to 30, 40, and 50% was subjected to an extrusion-cooking process at various screw speeds (70, 90, and 110 rpm). Selected physical properties and pasting profile were tested. Significant differences were observed depending on the moisture content of the samples and the various screw speed on their physical properties. Notably, increased moisture content lowered the specific mechanical energy, increased processing efficiency, water solubility, peak viscosity and breakdown. The maximum efficiency and the highest breakdown was observed for the sample with 50% moisture content processed at an extruder screw speed of 90 rpm. The sample obtained at 30% moisture and at 90 rpm was characterized by the lowest efficiency and hot paste viscosity, and the highest specific mechanical energy. The results showed that the extrusion-cooking process yielded desirable changes to the structure of the analysed lignocellulosic biomass.
Dostawca treści:
Biblioteka Nauki
Artykuł
Wyświetlanie 1-10 z 49

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