Energy consumption in single-screw extrusion processing of full fat African breadfruit (Treculia africana) blends
2007
Nwabueze, T. U. | Iwe, Maduebibisi Ofo
Full fat African breadfruit, corn and defatted soy blends with moisture content range of 6.20-7.50% (wet basis) were extruded in a single-screw Brabender laboratory extruder (DCE 330, Brabender Instruments Inc., South Hackensack, NJ) at varying independent process variables of feed composition (fc), feed moisture (fm) and screw speed. A central composite design was employed to study the effects of these variables and extrusion cooking on several quality characteristics of the center point blend, and energy input as torque and specific mechanical energy (SME). SME is relevant in that the more the energy applied, the greater the degradation of starch while torque is directly correlated with power usage. Extrusion cooking significantly (P
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