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Journal articles on the topic 'Extrudates'

Author: Grafiati

Published: 4 June 2021

Last updated: 20 February 2023

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1

Zlomke, Christin, Johannes Albrecht, and Karsten Mäder. "Nicardipine Loaded Solid Phospholipid Extrudates for the Prevention of Cerebral Vasospasms: In Vitro Characterization." Pharmaceutics 12, no. 9 (August 28, 2020): 817. http://dx.doi.org/10.3390/pharmaceutics12090817.

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The aim of the study was to develop nicardipine loaded phospholipid extrudates as an alternative for PLA/PLGA-based implants for the prevention of cerebral vasospasms. Extrudates of different mixtures of saturated and unsaturated phosphatidylcholine (PC) were produced and characterized by DSC, microscopy and texture analysis. Single phospholipid components were identified by ELSD-HPLC. Extrudates of 2 mm diameter were obtained by twin screw extrusion temperatures below 50 °C. The ratio of unsaturated and saturated phosphatidylcholine components determines the physicochemical properties of the

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2

Murtini, E. S., S. Fathoni, and I. S. Wardhana. "Characteristics changes of Pasuruan locally grown brown sorghum grain due to extrusion process." IOP Conference Series: Earth and Environmental Science 924, no. 1 (November 1, 2021): 012046. http://dx.doi.org/10.1088/1755-1315/924/1/012046.

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Abstract Commercial extruded snacks available in the Indonesian market are generally cereal-based, such as from corn and rice, and there is not any that is from brown sorghum. This research aims to study changes in physical and chemical characteristics of brown sorghum grains after extrusion and compare the extrudate characteristics of products from brown sorghum grains, corn, and rice. Brown sorghum grains are de-husked, ground into grits, and extruded using a single screw extruder at 120°C. The resulting extrudates are then analyzed and compared to rice and corn extrudates. There is a change

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3

Mohamad Mazlan, Mazween, Rosnita A. Talib, Nyuk Ling Chin, Radhiah Shukri, Farah Saleena Taip, Mohd Zuhair Mohd Nor, and Norazlin Abdullah. "Physical and Microstructure Properties of Oyster Mushroom-Soy Protein Meat Analog via Single-Screw Extrusion." Foods 9, no. 8 (July 31, 2020): 1023. http://dx.doi.org/10.3390/foods9081023.

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Single-screw extrusion of a fibrous-structured meat analog from soy proteins added with low-grade oyster mushroom was successful. Satisfactory extrudates were obtained at a barrel temperature of 140 °C, screw speed range of 100–160 rpm, and oyster mushroom addition at 0%, 7.5%, and 15% via factorial experiments. Single-screw extrusion equipped with a slit die successfully produced expanded oyster mushroom-soy protein extrudates. However, the increase in the oyster mushroom content significantly decreased (p ≤ 0.05) the expansion ratio of the extrudate from 1.26 to 0.98. This result indicated t

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4

Uribe-Wandurraga, Zaida Natalia, Marta Igual, Purificación García-Segovia, and Javier Martínez-Monzó. "Influence of microalgae addition in formulation on colour, texture, and extrusion parameters of corn snacks." Food Science and Technology International 26, no. 8 (May 6, 2020): 685–95. http://dx.doi.org/10.1177/1082013220924178.

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Extrusion is a more and more popular technique for snack production using interesting raw ingredients, to produce snacks improving their nutritional value. The aim of this study was to obtain corn extrudates enriched with different concentration levels of Arthrospira platensis, Chlorella vulgaris, and Nannochloropsis gaditana biomass and to compare their expansion parameters and physicochemical properties with control corn extrudates. Expansion, physicochemical, and compositional parameters were analysed. Microalgae addition to formulations gave extruded snacks and provoked no major changes co

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5

Ponbhagavathi, T. R. Thirumuruga, Ashish Kumar Singh, P. Narender Raju, and Neelam Upadhyay. "Textural and Sensory Characteristics of Milk Protein- Maize Flour-based Extrudates." Journal of Agricultural Engineering 58, no. 02 (June 30, 2021): 124–36. http://dx.doi.org/10.52151/jae2021581.1740.

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Sensory and textural characteristics of milk protein-maize-based extrudates were studied as affected by extrusion conditions and milk-proteins Rennet Casein (RC), skimmed milk powder (SMP) and whey protein concentrate (WPC) to maize ratio. Appearance attributes of products decreased significantly (P<0.05) with SMP addition and higher feed moisture content, but improved with WPC-70 and RC. Colour of extrudates was mostly affected by the milk protein- maize ratios, especially with increase in SMP concentration that led to significantly (P<0.05) darker products scoring less than five due to

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6

Prateeprat, Poonyawat, Krisda Suchiva, and Chakrit Sirisinha. "Study of Rheological Behavior and Extrudate Surface Quality of Rubber Compounds." Advanced Materials Research 844 (November 2013): 144–48. http://dx.doi.org/10.4028/www.scientific.net/amr.844.144.

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Protocol of capillary test for a characterization of rheological properties in various rubber compounds was implemented. By the use of capillary die specially designed by Michelin, the surface characteristics of the extrudate of various rubber compounds were investigated. Parameters investigated were: types of rubber matrix (NR, BR and SBR), loadings of carbon black and types of processing aids. The Index of Cohesion (IC), gained from the analysis of the extrudate surface severity, was used for predicting the cohesive force within the rubber molecules. The high IC value implied low magnitude o

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7

Reuter, Kathleen B. "Locating Al in the DABCO catalyst before and after Al extraction." Proceedings, annual meeting, Electron Microscopy Society of America 48, no. 4 (August 1990): 265–67. http://dx.doi.org/10.1017/s0424820100174461.

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The reaction rate and efficiency of piperazine to 1,4-diazabicyclo-octane (DABCO) depends on the Si/Al ratio of the MFI topology catalysts. The Al was shown to be the active site, however, in the Si/Al range of 30-200 the reaction rate increases as the Si/Al ratio increases. The objective of this work was to determine the location and concentration of Al to explain this inverse relationship of Al content with reaction rate.Two silicalite catalysts in the form of 1/16 inch SiO2/Al2O3 bonded extrudates were examined: catalyst A with a Si/Al of 83; and catalyst B, the acid/phosphate Al extracted

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8

Wichianrak, R., N. Thavarungkul, Nuchthana Poolthong, and Ruangdaj Tongsri. "Copper Powder Extrusion: A Smart Processing for Energy and Environment Conservation." Advanced Materials Research 55-57 (August 2008): 361–64. http://dx.doi.org/10.4028/www.scientific.net/amr.55-57.361.

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Cu powder extrusion developed in this work is aimed to be a pilot processing technique to plausibly replace conventional metal extrusion, which is higher in energy consumption and hence causes negative environment impact. In this study, both spherical- and irregular-shape Cu powders were used. 5 different binder formulae comprising low density polyethylene (LDPE); paraffin wax; and stearic acid of 25:70:5, 30:65:5, 35:60:5, 40:55:5 and 45:50:5 by weight were studied. Wettability between the binders and Cu powder of all formulae observed by naked eye appeared to be satisfactory. The binders wer

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9

Castro-Mendoza, Marisol P., Heidi M. Palma-Rodriguez, Erick Heredia-Olea, Juan P. Hernández-Uribe, Edgar O. López-Villegas, Sergio O. Serna-Saldivar, and Apolonio Vargas-Torres. "Characterization of a Mixture of Oca (Oxalis tuberosa) and Oat Extrudate Flours: Antioxidant and Physicochemical Attributes." Journal of Food Quality 2019 (August 15, 2019): 1–10. http://dx.doi.org/10.1155/2019/1238562.

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The oca (Oxalis tuberosa) is a tuber with high starch content and excellent antioxidant properties, which can be used in the production of extruded products; however, starch-rich products can be improved nutritionally through the incorporation of fibers that can result in extrudates with beneficial health properties. The aim of this work was to develop a mixture of oca (Oxalis tuberosa) and oat extrudate flours and evaluate the antioxidant and physicochemical attributes. The results showed that a higher moisture content increased the hardness, water absorption index, and density of the extruda

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10

Ing-Jenq, J., M. E. Camire, and A. A. Bushway. "Properties of an extruded product prepared from potato flakes and chicken thigh meat Propriedades de un producto extrudido a partir de copos de patatas y muslos de pollo." Food Science and Technology International 3, no. 6 (December 1997): 451–58. http://dx.doi.org/10.1177/108201329700300607.

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Mixtures of 0, 10, 20, 30 or 40% chicken thigh meat with potato flakes were adjusted to 21% mois ture content and extruded. A Brabender single screw extruder was used with zones 1 and 2 at 110 °C, zones 3 and 4 at 130 °C and zone 5 at 150 °C, feed rate 900 g/min and screw speed 60 rpm. Extrudates were then baked at 121 °C to a final moisture content of approximately 5%. As the meat content increased, fat and protein contents increased and shear force and expansion decreased. Air cell size and number decreased and extrudates appeared sponge-like at 0, 10 and 20% chicken and as a continuous prot

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11

Igual, Marta, Maria Simona Chiş, Adriana Păucean, Dan Cristian Vodnar, Floricuța Ranga, Tania Mihăiescu, Anamaria Iulia Török, Anca Fărcaș, Javier Martínez-Monzó, and Purificación García-Segovia. "Effect on Nutritional and Functional Characteristics by Encapsulating Rose canina Powder in Enriched Corn Extrudates." Foods 10, no. 10 (October 11, 2021): 2401. http://dx.doi.org/10.3390/foods10102401.

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Wild Rose canina fruit represents a rich source of bioactive compounds such as minerals, phenolic compounds, vitamins, carotenoids, folate, and antioxidant activity that still needs to be further exploited. Thus, this study aimed to use wild Rosa canina fruit encapsulated powder with different biopolymers aiming to manufacture ready-to-eat products, such as corn extrudates. To achieve this goal, extrudate physicochemical characteristics, such as water content (xw), water activity (aw), water absorption index (WAI), water solubility index (WSI), swelling index (SWE), hygroscopicity (Hy), expans

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12

Martinec, Jan, and Jiří Hanika. "Effectiveness of Catalyst Extrudate of Tetralobed Cross Section Under Conditions of Influence of Internal Diffusion." Collection of Czechoslovak Chemical Communications 62, no. 2 (1997): 223–37. http://dx.doi.org/10.1135/cccc19970223.

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The results are summarized of mathematical modelling of the effect of internal diffusion on the rate of m-th order reaction taking place under non-isothermal conditions in the catalyst particle with tetralobed cross section. The effectiveness of the tetralobe-shaped extrudate is compared with that of cylindrical extrudate. The results obtained on the basis of mathematical modelling are confronted with the experimental data obtained on studying the dehydration reaction of cyclohexanol on cylindrical and tetralobed extrudates of gama-alumina under the conditions of influence of internal diffusio

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13

Hanika, Jiří, Natasha Dropka, and Milan Kubíček. "Mass Transfer in Catalyst Particles of Non-Traditional Shape." Collection of Czechoslovak Chemical Communications 61, no. 4 (1996): 564–73. http://dx.doi.org/10.1135/cccc19960564.

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The numerical solution of a system of partial differential equations describing the reacting component transfer in catalyst particles of non-traditional shapes, in extrudates of the starcat and starring types, facilitates the concept of concentration field in a catalyst and of the effectiveness factor of internal diffusion which determines the total reaction rate and thus the catalyst performance. The problem solution was carried out for the first-order reaction of infinite long extrudate and for the particles of star-shaped catalyst of finite length. The favourable effect was confirmed of the

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14

Ayadi, Ferouz, Kurt A. Rosentrater, K. Muthukumarappan, and S. Kannadhason. "Effects of Amylose-To-Amylopectin Ratios on Binding Capacity of DDGS/Soy-Based Aquafeed Blends." Journal of Food Research 5, no. 5 (August 22, 2016): 43. http://dx.doi.org/10.5539/jfr.v5n5p43.

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Demands for seafood products are steadily increasing. Alternative protein sources are required to compensate for enormous amounts of fishmeal that is needed for global seafood production. Starch is a food polymer that can be added to fish feed formulations to enhance binding and expanding capabilities of extrudates. Floatability, a key factor for most aqua feeds, can be optimized by the addition of certain starch sources. Six ingredient blends with a similar protein content (~32.5%) containing two starch sources, Hylon VII (containing 70% amylose, 30% amylopectin) or Waxy I (containing 0% amyl

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15

Bepary, Rejaul Hoque, D. D. Wadikar, C. R. Vasudish, A. D. Semwal, and G. K. Sharma. "Optimisation and Evaluation of Ricebean (Vigna Umbellata) Extrusion Process for Downstream Food Processability." Defence Life Science Journal 4, no. 2 (April 11, 2019): 130–39. http://dx.doi.org/10.14429/dlsj.4.13556.

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Ricebean(Vigna umbellata), a native bean of North-Eastern part of India has not been explored fully for development of convenience foods although it is loaded with various vitamins, minerals, dietary fiber, phytochemicals and bioactive compounds. The effect of extrusion parameters namely moisture content, barrel temperature and screw speed on expansion ratio, extrudate density, and breaking strength was investigated by using response surface methodology. It was observed that moisture content of flour had significant (p<0.05) affect on expansion ratio, extrudate density, and breaking strengt

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16

Simić, Sonja, Jovana Petrović, Dušan Rakić, Biljana Pajin, Ivana Lončarević, Antun Jozinović, Aleksandar Fišteš, Sanja Nikolić, Marijana Blažić, and Borislav Miličević. "The Influence of Extruded Sugar Beet Pulp on Cookies' Nutritional, Physical and Sensory Characteristics." Sustainability 13, no. 9 (May 10, 2021): 5317. http://dx.doi.org/10.3390/su13095317.

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Sugar beet pulp (SBP) is a by-product of the sugar industry in which the dietary fiber content ranges from 73% to 80%. Compared to cereal fibers mainly used in biscuit production, sugar beet fibers are gluten free and have a perfect ratio of 2/3 insoluble fiber. In this work, sugar beet pulp was extruded with corn grits (ratios of corn grits to sugar beet pulp in extrudates were 85:15, 70:30, and 55:45), and the obtained sugar beet pulp extrudates (SBPEs) were used for improving the nutritional quality of cookies. The wheat flour in cookies was replaced with SBPEs in the amount of 5, 10, and 1

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17

Rich, Jordan J., and Kurt A. Rosentrater. "Properties of Extrusion Processed Corn and Corn Coproducts." Journal of Food Research 5, no. 6 (October 12, 2016): 21. http://dx.doi.org/10.5539/jfr.v5n6p21.

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As the world population continues to grow, the demand for human food and animal feed grows exponentially. Aquaculture is the food sector which has been growing at the greatest rate for several years. Because of the expense of fishmeal in aquaculture fees, an inexpensive protein source could be corn-based proteins. Although many studies have focused on the effects of extruding corn-based blends along with other supplement ingredients, few studies have focused on the extrusion of individual corn-based ingredients. This study examined physical effects of extrusion on distillers dried grains with

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18

Fallahi, Parisa, Kurt A. Rosentrater, and K. Muthukumarappan. "Twin-screw Extrusion Processing of Plant-Based Blends Using Graded Levels of High Protein Fermented Soybean Meal (FSBM)." Journal of Food Research 8, no. 5 (July 13, 2019): 1. http://dx.doi.org/10.5539/jfr.v8n5p1.

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Fast-paced growth in global aquaculture has elevated concerns about the high costs of fish farming production and potential water pollution. Thus, finding eco-friendly and more sustainable alternative protein sources for fish diets is of vital importance to the industry. A twin-screw extrusion processing study was performed using three ingredient blends formulated with graded levels of high protein fermented soybean meal (FSBM) (0, 80% and 100% db fishmeal replacement) along with calculated amounts of other ingredients to meet the rainbow trout diets&rsquo; requirements. Increasing the FSB

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19

Ma, Chengye, Yuyan Fan, Shuhua Wu, Zhehao Zhang, and Dongliang Zhang. "Analysis of the Complex Index of Extruded Corn Starch and Degermed Corn." Journal of Food Research 6, no. 6 (October 29, 2017): 56. http://dx.doi.org/10.5539/jfr.v6n6p56.

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Commercial corn starch or degermed corn contains lipids and protein, and starch-lipid (or protein) complexes were formed during extrusion. The formation of starch and lipid (or protein) complexes was investigated using the complex index (CI) and differential scanning calorimetry (DSC) analysis. The CI of extrudates of a commercial corn starch/germ mixture (or gluten meal) showed that starch was complexed with lipid or protein, thus decreasing the iodine-binding capacity of amylose. The CI increased as the content of germ or gluten meal blending starch increased. Blends containing degermed corn

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20

Azkaar, Muhammad, Päivi Mäki-Arvela, Zuzana Vajglová, Vyacheslav Fedorov, Narendra Kumar, Leena Hupa, Jarl Hemming, Markus Peurla, Atte Aho, and Dmitry Yu Murzin. "Synthesis of menthol from citronellal over supported Ru- and Pt-catalysts in continuous flow." Reaction Chemistry & Engineering 4, no. 12 (2019): 2156–69. http://dx.doi.org/10.1039/c9re00346k.

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One-pot menthol synthesis in a trickle bed reactor was investigated using Ru/H-beta-300 extrudates without any binder and Pt- and Ru/H-beta-25 extrudates containing 30 wt% bentonite binder using different methods of metal loading on the extrudates.

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21

Li, Xiaodong, Tonghao Zhang, Yueqi An, Tao Yin, Shanbai Xiong, and Hongshan Rong. "Physicochemical Characteristics and Flavor Properties of Texturized Dual-Proteins Extrudates: Effect of Surimi to Soybean Flour Ratio." Foods 11, no. 22 (November 14, 2022): 3640. http://dx.doi.org/10.3390/foods11223640.

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This study investigated the effects of surimi to soybean flour ratio (0:10, 1:9, 2:8, 3:7, 4:6) on the physicochemical characteristics and flavor properties of dual-proteins extrudates. The increasing ratio of surimi improved the color of extrudates and raised the apparent viscosity of the mixed raw materials, which led to the decrease of extrudates’ thickness. The excess ratio of surimi and soybean flour (more than 2:8) was bad for extrudates’ physicochemical characteristics with sharply decreased tensile strength, macroscopic longitudinal fracture, broken and unevenly distributed microstruct

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22

Zhang, Bao Hong, and Zhi Min Zhang. "Effect of Extrusion Ratio on Microstructure and Mechanical Properties of As-Cast AZ91D Magnesium Alloy." Advanced Materials Research 445 (January 2012): 237–40. http://dx.doi.org/10.4028/www.scientific.net/amr.445.237.

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In order to study the effect of deformation extent on microstructure and mechanical properties of as-cast AZ91D magnesium alloy, experiments of direct extrusion were performed at temperature of 420 and different extrusion ratios. The microstructure and mechanical properties of billets and extrudates were measured. Experimental results show that the grain size of as-cast AZ91D magnesium alloy can be dramatically refined by extrusion. Direct extrusion can obviously improve the mechanical properties of as-cast AZ91D magnesium Alloy, comparing with the pre-extruded billet, the tensile strength, yi

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23

Paucar-Menacho, Luz María, Marcio Schmiele, Alicia Anais Lavado-Cruz, Anggie Liseth Verona-Ruiz, Carmen Mollá, Elena Peñas, Juana Frias, Wilson Daniel Simpalo-Lopez, Williams Esteward Castillo-Martínez, and Cristina Martínez-Villaluenga. "Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties." Foods 11, no. 20 (October 18, 2022): 3259. http://dx.doi.org/10.3390/foods11203259.

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The tailored formulation of raw materials and the combination of grain germination and extrusion processes could be a promising strategy to achieve the desired goal of developing healthier expanded extrudates without compromising sensory properties. In this study, modifications in the nutritional, bioactive profile and physicochemical properties of corn extrudates as influenced by the complete or partial replacement by sprouted quinoa (Chenopodium quinoa Willd) and cañihua (Chenopodium pallidicaule Aellen) were investigated. A simplex centroid mixture design was used to study the effects of fo

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24

Drożdż, Wioletta, Ewa Tomaszewska-Ciosk, Ewa Zdybel, Hanna Boruczkowska, Tomasz Boruczkowski, and Piotr Regiec. "Effect of Apple and Rosehip Pomaces on Colour, Total Phenolics and Antioxidant Activity of Corn Extruded Snacks." Polish Journal of Chemical Technology 16, no. 3 (September 1, 2014): 7–11. http://dx.doi.org/10.2478/pjct-2014-0042.

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Abstract Extrusion cooking technology was applied for obtaining corn extrudates fortified with various level (10-20%) of rosehip pomace powder or apple pomace powder. The total polyphenols content, antioxidant activities (ABTS), organoleptic properties and colour of the extrudates were determined. Pomace addition increased the level of total polyphenols content and antioxidant activity in obtained corn - pomace extrudates, especially in samples enriched with rosehip pomace. Extrudates with 20% of rosehip pomace addition characterized the highest polyphenols content and antioxidant activity. On

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Singh, Sushil Kumar, and Kasiviswanathan Muthukumarappan. "Single Screw Extrusion Processing of Soy White Flakes Based Catla Feed." Journal of Food Research 4, no. 1 (October 4, 2014): 1. http://dx.doi.org/10.5539/jfr.v4n1p1.

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<p>An initial investigation into the inclusion of soy white flakes (SWF) and high protein distillers dried grains (HP-DDG) in catla (<em>Catla catla</em>) diet, belonging to the family Cyprinidae, was conducted using a single screw extruder. Three isocaloric (302 kcal/100 g) ingredient blends containing graded levels of SWF in combination with HP-DDG and other required ingredients were formulated to contain a net protein content of 31.5% (wet basis). Extrusion processing was then performed using three levels each of SWF content, moisture content, and temperature gradient keep

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26

Gearhart, Caitlin, and Kurt A. Rosentrater. "Extrusion Processing of Amaranth and Quinoa into Gluten-Free Snack Foods for Celiac and Gluten-Free Diets." Journal of Food Research 6, no. 5 (August 29, 2017): 107. http://dx.doi.org/10.5539/jfr.v6n5p107.

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Because of the growth of gluten intolerance and Celiac disease, there is growing interest in development of gluten-free foods. Beyond just being gluten-free, such foods can also have other positive nutritional benefits to human health. Extrusion processing is commonly used to produce a wide variety of human food products. Gluten-free grains can be a processing challenge, however, due to lack of proper binding, which can lead to poor quality food products. This research explores how extrusion parameters impacted the quality of amaranth- and quinoa-based extrudates. The specific objectives of th

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Wagiman, Abdullah, Mohammad Sukri Mustapa, Mohd Amri Lajis, Shazarel Shamsudin, Mohd Idrus Mohd Masirin, and Mohammed H. Rady. "Direct Recycling of Aluminium Chips into Composite Reinforced with In Situ Alumina Enrichment." Materials Science Forum 975 (January 2020): 165–70. http://dx.doi.org/10.4028/www.scientific.net/msf.975.165.

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Direct hot extrusion is a sustainable technique for recycling aluminium chips into aluminium matrix composite. Reinforcement particles are used to improve the mechanical properties. In this paper, the reinforcing medium of alumina layer that forms on the chip surface were enriched in situ via thermal treatment. Three types of chips were prepared namely; non-treated, treatment of 300 °C for 60 minutes and treatment of 500 °C for 10 minutes. The chips were compacted into chip-based feedstock having a density of 75 %, 85 % and 95 %. The chip-based feedstocks were preheated at 500 °C for 3 hours b

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Mendyk, Aleksander, Sinan Güres, Renata Jachowicz, Jakub Szlęk, Sebastian Polak, Barbara Wiśniowska, and Peter Kleinebudde. "From Heuristic to Mathematical Modeling of Drugs Dissolution Profiles: Application of Artificial Neural Networks and Genetic Programming." Computational and Mathematical Methods in Medicine 2015 (2015): 1–9. http://dx.doi.org/10.1155/2015/863874.

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The purpose of this work was to develop a mathematical model of the drug dissolution (Q) from the solid lipid extrudates based on the empirical approach. Artificial neural networks (ANNs) and genetic programming (GP) tools were used. Sensitivity analysis of ANNs provided reduction of the original input vector. GP allowed creation of the mathematical equation in two major approaches: (1) direct modeling ofQversus extrudate diameter (d) and the time variable (t) and (2) indirect modeling through Weibull equation. ANNs provided also information about minimum achievable generalization error and th

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Igual, Marta, Maria Simona Chiş, Sonia Ancuța Socaci, Dan Cristian Vodnar, Floricuța Ranga, Javier Martínez-Monzó, and Purificación García-Segovia. "Effect of Medicago sativa Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates." Foods 10, no. 5 (April 23, 2021): 928. http://dx.doi.org/10.3390/foods10050928.

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Currently, extrudates are considered unhealthy products, being characterized as high in calories; rich in fat, sugar, and salt; and low in nutritional compounds. The aim of this study was to assess the influence of lucerne (Medicago sativa) on the physicochemical, nutritional, and functional characteristics of corn extrudates. In order to achieve these goals, water content, water activity, expansion index, bulk density, porosity, hygroscopicity, optical properties, antioxidant activity, individual phenolic acids, folates, individual flavonoids, and volatile compounds were analyzed. The results

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Nisov, Anni, Heikki Aisala, Ulla Holopainen-Mantila, Hanna-Leena Alakomi, Emilia Nordlund, and Kaisu Honkapää. "Comparison of Whole and Gutted Baltic Herring as a Raw Material for Restructured Fish Product Produced by High-Moisture Extrusion Cooking." Foods 9, no. 11 (October 26, 2020): 1541. http://dx.doi.org/10.3390/foods9111541.

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Interest in using undervalued forage fish for human consumption has recently increased due to its environmental benefits. However, feasible strategies to process the undervalued fish species to food use are limited. Therefore, this study investigated the possibility to utilise whole (ungutted) Baltic herring as a raw material for hybrid plant-fish meat analogues produced by high-moisture extrusion cooking. The sample properties were compared with ungutted Baltic herring. Produced meat analogues showed sufficiently high microbial quality, with spoilage microbes showing growth levels of under 1.

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Vadukapuram, Naveen, Clifford Hall, Mehmet Tulbek, and Mary Niehaus. "Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack." International Journal of Food Science 2014 (2014): 1–8. http://dx.doi.org/10.1155/2014/478018.

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Milled flaxseed was incorporated (0–20%) into a combination of bean-corn flours and extruded in a twin screw extruder using corn curl method. Physicochemical parameters such as water activity, color, expansion ratio, bulk density, lipid content, and peroxide values of extruded snack were analyzed. Scanning electron micrographs were taken. Peroxide values and propanal contents were measured over four months of storage. Rancidity scores of extruded snack were measured using a trained panel. As expected, omega-3 fatty acids and bulk density increased with increasing flaxseed fortification levels.

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Sokołowska, Z., G. Bowanko, P. Boguta, J. Tys, and K. Skiba. "Characteristics of rapeseed oil cake using nitrogen adsorption." International Agrophysics 27, no. 3 (September 1, 2013): 329–34. http://dx.doi.org/10.2478/intag-2013-0002.

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Abstract Adsorption of nitrogen on the rapeseed oil cake and rapeseed oil cake with wheat meal extrudates was investigated. The results are presented as adsorption-desorption isotherms. The Brunauer-Emmet and Teller equation was used to analyse the experimental sorption data. To obtain estimates of the surface area and surface fractal dimension, the sorption isotherms were analyzed using the Brunauer-Emmet and Teller and Frenkel-Halsey-Hill equations. Mesopore analysis was carried out using the Dollimore and Heal method. The properties and surface characteristic of rapeseed oil cake extrudates

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Pandiselvam, Ravi, Liya T. Joseph, M. R. Manikantan, Anandu Chandra Khanashyam, P. P. Shameena Beegum, S. V. Ramesh, D. Balasubramanian, et al. "Physical, Chemical and Functional Attributes of Neera Honey Infused Extrudates." Bioengineering 10, no. 1 (January 13, 2023): 114. http://dx.doi.org/10.3390/bioengineering10010114.

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Owing to the demand for the consumption of healthy extrudates, this study explored the infusion of neera (coconut inflorescence sap) honey in rice flour, corn flour and coconut milk residue blend-based extrudates. Neera honey, the concentrated coconut inflorescence sap, has numerous nutrients and a natural source of essential vitamins. Hence, the potential of neera honey as a biofortifying compound for the production of healthy extrudates was investigated. The rice and corn based extrudates supplemented with different concentration of neera honey have been prepared until the mix reaches 16 and

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Fallahi, Parisa, Kurt A. Rosentrater, Kasiviswanathan Muthukumarappan, and Michael L. Brown. "Twin-Screw Extrusion Processing of Rainbow trout (Oncorhynchus mykiss) Feeds Using Graded Levels of High Protein Corn-Based Distillers Dried Grains (HP-DDG) and Conventional Distillers Dried Grains with Solubles (DDGS)." Journal of Food Research 2, no. 1 (January 28, 2013): 118. http://dx.doi.org/10.5539/jfr.v2n1p118.

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<p>Twin-screw extrusion cooking trials were performed to investigate the differential effects of conventional DDGS (DDGS) and HP-DDG inclusion, as fishmeal replacers, on physical properties (moisture content, water activity, thermal properties, expansion ratio, unit density, bulk density, water absorption, solubility and pellet durability indices, and color) of Rainbow trout (Oncorhynchus mykiss) feed. Four ingredient blends were formulated with 20 and 40% C- DDGS, and 20 and 40% HP-DDG, along with other required dietary ingredients. Each diet was extruded using two replications; a fishm

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Singh, Ravinder, Cheng-Chia Yu, Guan-Wei Chen, Ching-Hsueh Chen, Nasibeh Y. Sinaki, Jenshinn Lin, and Filiz Koksel. "Butterfly Pea Flower as a Novel Ingredient to Produce Antioxidant-Enriched Yellow Pea-Based Breakfast Cereals." Foods 11, no. 21 (October 30, 2022): 3447. http://dx.doi.org/10.3390/foods11213447.

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Butterfly pea flower (BP) is a rich source of bioactive components and can potentially be utilized to produce appealing, wholesome foods. Antioxidant and dietary fiber-enriched breakfast cereals were produced by extrusion cooking using blends of BP and yellow pea flour (YP). BP was added to YP at 0%, 5% and 10% levels (w/w), respectively, and extruded at two temperature profiles with die temperatures of 130 and 150 °C. Incorporation of BP significantly (p < 0.05) improved the total phenolics content, antioxidant properties, and insoluble and total dietary fiber content of the extrudates, wi

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Gumul, Dorota, Anna Korus, and Rafał Ziobro. "Extruded Preparations with Sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads." International Journal of Food Science 2020 (July 2, 2020): 1–11. http://dx.doi.org/10.1155/2020/8024398.

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Gluten-free bread (GFB) usually has a lower nutritional value than its traditional counterparts and is deficient in health-promoting substances. Therefore, GFB is often enriched in gluten-free components containing high levels of bioactive substances. In this work, an attempt has been made to enrich GFB with rice flour-based extruded preparations produced at 80 and 120°C with a share of 10 and 20% sour cherry pomace. The study material consisted of the abovementioned preparations together with breads produced with their 10% share. In order to prove that the extruded preparations could be the s

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Doğan, H., and M. V. Karwe. "Physicochemical Properties of Quinoa Extrudates." Food Science and Technology International 9, no. 2 (April 2003): 101–14. http://dx.doi.org/10.1177/1082013203009002006.

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Response surface methodology (RSM) was used to analyse the effect of temperature, screw speed, and feed moisture content on physicochemical properties of quinoa extrudates. A three-level, three-variable, Box-Behnken design of experiments was used. The experiments were run at 16-24% feed moisture content, 130-170°C temperature, and 250-500 rpm screw speed with a fixed feed rate of 300 g/min. Second order polynomials were used to model the extruder response and extrudate properties as a function of process variables. Responses were most affected by changes in feed moisture content and temperatur

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Gusev, K. A., D. N. Maimistov, V. I. Pavlovsky, A. R. Aliev, A. V. Pavlovsky, O. V. Ivanova, D. O. Tsyrenov, and E. V. Flisyuk. "Development of the Composition and Technology for Production a Solid Dispersion System by Hot Melt Extrusion to Increase the Bioavailability of the Active Substance." Drug development & registration 11, no. 4 (November 27, 2022): 108–15. http://dx.doi.org/10.33380/2305-2066-2022-11-4-108-115.

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Introduction. The solubility of an active pharmaceutical ingredient plays a major role in drug absorption. Hot melt extrusion is a batch or continuous process that allows creating solid dispersion systems based on various carriers in order to increase solubility and bioavailability of active substances. Development of effective and safe analgesics is one of the most vital tasks of organic and medicinal chemistry. An innovative non-opioid analgesic with very low toxicity and low dosage, but practically insoluble in water, was used in this work. It was suggested to obtain a solid dispersion by h

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Dai, Huihui, and Hongzhou An. "Effects of Cysteine on Physicochemical Properties of High-Moisture Extrudates Prepared from Plant Protein." Foods 11, no. 19 (October 6, 2022): 3109. http://dx.doi.org/10.3390/foods11193109.

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The effects of cysteine addition (0%, 0.05%, 0.10%, 0.15%, 0.20%, 0.25%) on the physicochemical properties of plant-based extrudates by high-moisture extrusion were investigated. The texturization degree, rheological properties, hardness, springiness and chewiness of the extrudates significantly improved with the addition of cysteine (<0.15%). Analysis of the microstructure showed that the addition of cysteine (<0.15%) improved the formation of the fiber structure in the extrudates. Cysteine (<0.15%) promoted the formation of new disulfide bonds and non-covalent bonds by changing the

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Mansour, S. A., M. Halabl, and R. Scholz. "Electron Microscopy of hydrothermally treated gamma-alumina." Proceedings, annual meeting, Electron Microscopy Society of America 48, no. 4 (August 1990): 236–37. http://dx.doi.org/10.1017/s042482010017431x.

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Transmission electron microscopy (TEM) was utilized to study the microstructural changes that take place as a result of treating gamma-alumina extrudates at various temperatures for different treatment times. The value of the study comes from the numerous uses of gamma-alumina, the most important being as a support for catalysts, and from its ability to obtain valuable submicron-level information related to pore structure by TEM. The pore characteristics of the extrudates were controlled through controlling the treatment process. Extrudates were heated in an autoclave at temperatures of 150, 2

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Igual, Marta, Maria Simona Chiş, Adriana Păucean, Dan Cristian Vodnar, Sevastița Muste, Simona Man, Javier Martínez-Monzó, and Purificación García-Segovia. "Valorization of Rose Hip (Rosa canina) Puree Co-Product in Enriched Corn Extrudates." Foods 10, no. 11 (November 12, 2021): 2787. http://dx.doi.org/10.3390/foods10112787.

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Serious issues and challenges of the world’s population are represented by dwindling natural food resources and the scale-up of sustainable food manufacturing. Therefore, the valorization of co-products from the food industry represents new methods for food development. The principal goal of the study was to capitalize rose hip (Rosa canina) co-product powder in extrudates, highlighting its influence on extrusion parameters, physicochemical, and nutritional characteristics. The water absorption index, swelling index, and hygroscopicity increased with the rose hip co-product addition. Furthermo

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Igual, Marta, Adriana Păucean, Dan Cristian Vodnar, Purificación García-Segovia, Javier Martínez-Monzó, and Maria Simona Chiş. "In Vitro Bioaccessibility of Bioactive Compounds from Rosehip-Enriched Corn Extrudates." Molecules 27, no. 6 (March 18, 2022): 1972. http://dx.doi.org/10.3390/molecules27061972.

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The rosehip (Rosa canina L.) fruit has gained researchers′ attention due to its rich chemical composition in vitamin C, phenols, carotenoids, and high antioxidant activity; meanwhile, polymers such as pea protein are generally recognized as exhibiting a protection role against the extrusion process. Corn snacks extrudates obtained by replacing corn flour with 10% R. canina powder (R) and 10% R. canina with pea protein (RPP) were evaluated for the physicochemical, textural, optical, and nutritional characteristics. A sample manufactured without R. canina powder was used as a control. Hardness,

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Sta˚hlberg, U., and J. Hou. "A UBET-Simulation Meant for Basic Understanding of the Extrusion of Aluminum Profiles." Journal of Engineering for Industry 117, no. 4 (November 1, 1995): 485–93. http://dx.doi.org/10.1115/1.2803525.

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A plane strain UBET-model, meant for deeper understanding of the material flow in the extrusion of complex shaped aluminum profiles is presented. In order to get the desired straight shape of the extrudate, every part of its cross-section must exit the die with the same velocity. One intention of the present work is to imitate this problem and to analyze it in a simplified way. This has been done by studying the extrusion through a two-hole die face. The flow is balanced by determining the optimum lengths of the bearing lands, i.e., those lengths which result in equal exit velocities of the ex

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Garg, Sanjeev Kumar, and Daya Shankar Singh. "Optimization of Physical Parameters for Cereals-Pulses Combination Based Extrudates Using Sequential Response Surface Methodology." Journal of Food Science and Technology Nepal 7 (June 15, 2014): 61–63. http://dx.doi.org/10.3126/jfstn.v7i0.10607.

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Plant proteins in the form of flour, grits etc. are not in the palatable form as such due to lack of meat like texture, flavour and appearance. Thus the present need exists to prepare a palatable inexpensive vegetable based high protein foods. The extrusion cooking process converts the protein in its amorphous defatted flour form to fibrous structures. An extruded snack from Bengal gram brokens-sorghum blends was prepared by using Wenger X-5 extruder. The properties of the extrudates were studied at three different moisture levels (15, 20 and 25% w.b.) and three levels of barrel temperature (

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Sobota, Aldona, Piotr Zarzycki, Anna Wirkijowska, Zbigniew Rzedzicki, and Agnieszka Pawlas. "Application of extrusion-cooking technology in hatchery waste management." Open Life Sciences 15, no. 1 (August 13, 2020): 572–79. http://dx.doi.org/10.1515/biol-2020-0065.

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AbstractThe purpose of the present study was to examine the extrusion-cooking process of cereal blends with addition of hatchery waste (HW). The effect of HW addition on the physical properties and chemical composition of the extrudates was examined. The share of the HW in blends with corn meal was variable in the range of 5–30%. The study was conducted using a counter-rotating twin-screw extruder (L:D ratio 12:1, screw speed 75 rpm, die diameters 3 mm × 6 mm, profile of barrel temperature 120/140/180/180/130°C, and material moisture 28%). Increase in the content of the HW from 5 to 30% reduce

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Misiolek, Wojciech Z., and William R. Van Geertruyden. "Combined Numerical Simulation and Microstructure Characterization for Prediction of Physical Properties in Extruded Aluminum Alloys." Key Engineering Materials 424 (December 2009): 1–8. http://dx.doi.org/10.4028/www.scientific.net/kem.424.1.

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The extrusion process provides conditions for non-uniform metal flow depending on strain, strain rate and temperature of deformation as well as deformation zone geometry. As a result of these conditions significant microstructure gradients are present within the extrudate. The extreme case of the microstructure gradient is a formation of the peripheral coarse grain structure (PCG). This phenomenon is present in many structural aluminum alloys extrudates and its presence should be eliminated or at least significantly reduced because of the mechanical properties and aesthetic points of view. A n

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Lopez-Barrios, Lidia, Erick Heredia-Olea, Daniel Guajardo-Flores, Esther Perez-Carrillo, and Janet A. Gutiérrez Uribe. "Bioactive Peptides by in vitro Digestion of Germinated Bean Cotyledons Extrudates." Journal of Food Research 7, no. 1 (January 5, 2018): 76. http://dx.doi.org/10.5539/jfr.v7n1p76.

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Germinated black bean cotyledons were extruded at two different screw speeds (350 or 400 rpm). Extrudates were digested with pepsin and pancreatin to evaluate the antioxidant and anti-inflammatory activities of hydrolysates collected at 0, 60, 90, 120 and, 180 min. Soluble protein recovered before the enzymatic digestion of extrudates obtained at 350 rpm (E1), or 400 rpm (E2) showed the highest antioxidant (AOX) capacity, with 2,790 or 2,335 µmol eq Trolox/g, respectively and the best nitrogen oxide inhibitory. Even though extrudates presented different peptides profiles, the enzymatic digesti

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Reitz, Claudia, and Peter Kleinebudde. "Spheronization of solid lipid extrudates." Powder Technology 189, no. 2 (January 2009): 238–44. http://dx.doi.org/10.1016/j.powtec.2008.04.009.

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Day, Li, and Barry G. Swanson. "Functionality of Protein-Fortified Extrudates." Comprehensive Reviews in Food Science and Food Safety 12, no. 5 (September 2013): 546–64. http://dx.doi.org/10.1111/1541-4337.12023.

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Morgado Lopes, A., V. Wernert, L. Sorbier, V. Lecocq, M. Antoni, and R. Denoyel. "Transport in multiscale porous extrudates." Microporous and Mesoporous Materials 310 (January 2021): 110640. http://dx.doi.org/10.1016/j.micromeso.2020.110640.

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