Effect of extrusion variables on extrudate characteristics of fish muscle-rice flour blend in a single-screw extruder
2000
Giri, S.K. | Bandyopadhyay, S.
Effects of extrusion variables on extrudate characteristics of fish muscle-rice flour blend containing intermediate moisture (30-50%) were studied in an indigenously developed single screw cooking extruder. Data analysis of the statistically designed response surface experiments showed that expansion ratio and bulk density of extrudates were most influenced by the barrel temperature followed by fish content of the feed. In contrast fish and moisture contents of the feed significantly influenced hardness. A set of optimum process conditions was arrived at 160C barrel temperature, 12% fish content and 27% moisture content. Under these conditions experimental expansion ratio and bulk density matched well with the values predicted from the response model, but hardness deviated significantly. Experimental properties of the extrudates were not, however, affected by the fish variety.
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