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Опис документа

Angelova T., Goranova Zh., Petrova T., Penov N.
Effect of selected parameters on sectional expansion index and bulk density during the extrusion of chickpea instant semolina

Вид документа:  Складова частина документа 
Мова:  Англійська  Обсяг:  С. 79-84 

Аннотацiя:

The extrusion process is one of the most popular in food technologies. It is with a low cost and short time. A four-factor Response surface methodology central composite rotatable design was used to study the effect of moisture content, barrel temperature, screw speed, and feed screw speed on sectional expansion index (SEI) and bulk density during extrusion of chickpea instant semolina for the instant product. The lowest value for the SEI was 102% (20% moisture content, 150?C barrel temperature, 190 rpm screw speed, and 65 rpm feed screw speed) and the highest value was 137% (23% moisture content, 160?C barrel temperature, 170 rpm screw speed, and 50 rpm feed screw speed). The regression models for the investigated responses were highly significant (according to P-value) with satisfactory coefficients of determination (R2) 0.894 and 0.957. T

Є складовою частиною документа Харчова наука і технологія [Текст] : щокв. наук.-теорет. журн. Одес. нац. акад. харч. Т. 15. № 2. — О. : Євротойз, 2021.