首页> 外文期刊>British Journal of Applied Science and Technology >Optimisation of Twin Screw Extrusion Processfor Production of Snack from Aswagandha(Withania sominifera) Rice (Oryza sativa) andChapra (Fenneropenaeus indicus) forAntioxidant Effect
【24h】

Optimisation of Twin Screw Extrusion Processfor Production of Snack from Aswagandha(Withania sominifera) Rice (Oryza sativa) andChapra (Fenneropenaeus indicus) forAntioxidant Effect

机译:双螺杆挤压工艺对Aswagandha(Withania somnifera)水稻(Oryza sativa)和Chapra(Fenneropenaeus indicus)生产小吃的抗氧化作用的优化

获取原文
       

摘要

Response surface methodology (RSM) of Wang Yong design of 16 experimental runs has been applied in extrusion cooking process of rice, shrimp and aswagandha (Withania sominifera) feed mixture for maximizing expansion ratio (ER), product acceptability (AC) , retention in total antioxidant capacity (TAC) and minimising shear strength (SS), density (D) of the extrudate. The results indicated that the optimum operating conditions were 135°C process temperature, 15% feed moisture of rice, shrimp and aswagandha powder composition. Under this condition, the ER is 2.86, Shear force 14.6N, Shear stress 3.24x105 N/m2, Acceptability 80.64, TAC-16.48 mmol/Trolox/Kg of Dm. The multiple regressions analysis showed significant effect of feed moisture and process temperature (p<0.05) for ER, AC, SS, D and significant effect of process temperature for TAC. SEM feature indicates characteristic behaviour of extrudate and symmetrical fashioned expanded product was indicated at 135°C process temperature and 15% moisture.
机译:王勇设计的16个实验运行的响应面方法(RSM)已用于大米,虾和虾皮(Withania sominifera)饲料混合物的挤压蒸煮过程中,以最大化膨胀率(ER),产品可接受性(AC),总保留量抗氧化剂(TAC)和最小化剪切强度(SS),挤出物的密度(D)。结果表明,最佳的操作条件为:135℃的工艺温度,15%的大米,虾和虾根粉组成。在这种条件下,ER为2.86,剪切力为14.6N,剪切应力为3.24x105 N / m2,可接受性为80.64,TAC-16.48 mmol / Trolox / Kg Dm。多元回归分析显示,进料水分和加工温度对ER,AC,SS,D的影响显着(p <0.05),而加工温度对TAC的影响则显着。 SEM特征表明挤出物的特征行为,并且在135°C的加工温度和15%的湿度下显示出对称成型的发泡产品。

著录项

相似文献

  • 外文文献
获取原文

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号