Distribution of Articles published per year
(2006 - 2013)
(2006 - 2013)
Total number of journals
Publications See all
Article 0 Reads 3 Citations Structural Properties of Corn-Based Extrudates Enriched with Plant Fibers Published: 01 January 2013
International Journal of Food Properties, doi: 10.1080/10942912.2011.565536
Structural properties, such as apparent density, true density, expansion ratio, and porosity, of extruded corn grits enriched with plant fibers were measured. The effect of extrusion conditions, including feed rate (0.7–1.9 g/s), feed moisture content (13–19% wet basis), and extrusion temperature (150–230°C) on structural properties of corn-based extrudates enriched with apple and oat fibers was studied. The ratio of the two fibers to corn flour was ranging from 10 to 30% (fiber/corn). A simple power model was used to correlate porosity with extrusion conditions and material characteristics. Porosity of extrudates was found to decrease with temperature, feed moisture content and fiber to corn ratio, and to increase with feed rate for both the examined fibers. Generally, the addition of fibers led to more dense products. Comparatively, the usage of apple fiber in mixtures for the production of snacks led to a product with higher porosity than those with oat fiber.
Article 0 Reads 9 Citations Literature Data Compilation of WAI and WSI of Extrudate Food Products Published: 01 January 2011
International Journal of Food Properties, doi: 10.1080/10942910903160422
Published data on water absorption index and water solubility index of food materials are selected from the literature and organized into a database. Useful information such as the characteristics of the database and the statistics of the included data are presented. Researchers report that the values of the latter properties are affected by extrusion process variables.
Article 0 Reads 3 Citations Structural Properties of Vegetables During Air Drying Published: 25 October 2010
International Journal of Food Properties, doi: 10.1080/10942910903079267
The effect of moisture content on structural properties such as apparent density, true density and porosity was investigated in this work for various vegetables after conventional drying. Samples of twelve different fresh vegetables (mushroom, green pepper, courgete, spinach, celery, leek, onion, tomato, garlic, carrot, pea, and corn) were dehydrated with conventional drying and the aforementioned properties were experimentally determined. A simple mathematical model was selected to correlate the obtained experimental data of true density, apparent density and porosity to material moisture content for each vegetable. The correlation results for the studied properties of the examined vegetables are presented in this article, along with the obtained model parameters.
Article 0 Reads 2 Citations Mechanical Properties of Corn-Legume Based Extrudates Published: 30 March 2010
International Journal of Food Properties, doi: 10.1080/10942910902895671
The effect of extrusion conditions, including feed rate (2.52–6.84 kg/h), feed moisture content (13–19% wet basis), screw speed (150–250 rpm), and extrusion temperature (150–260°C) on the mechanical properties of corn/legume-based extrudates was studied. White bean and lentil were used in mixtures with corn flour at a ratio of 10:90 up to 90:10 (corn:legume). Simple power models were used to correlate breaking stress and corresponding strain with extrusion conditions and material characteristics. The influence of feed rate on the extrudates mechanical properties was incorporated in the mean residence time. The breaking stress of extrudates decreased with temperature, residence time, and corn to legume ratio, and it increased with feed moisture content. The corresponding strain showed an opposite trend. Screw speed did not affect the extrudate properties. The use of lentil flour led to a product with higher breaking stress. Furthermore, in a previous work, the porosity of these products was modeled and, now, it was found that breaking stress and porosity of the extrudates could be correlated by an exponential relationship.
Article 0 Reads 2 Citations Melting Temperatures of Extruded Products with Texturized Proteins Published: 11 February 2008
International Journal of Food Properties, doi: 10.1080/10942910601118722
Thermal properties of new extruded products with texturized properties were examined using Differential Scanning Calorimetry (DSC). Corn-texturized protein systems were extrusion-cooked in a twin-screw extruder with varying feed rate (0.7–1.9 g/s), screw speed (150–250 rpm), extrusion temperature (150 to 260°C), and feed moisture content (13 to 19 g/100g wet basis). Four different texturized legume flours, namely bean, chickpea, kidneybean, and lentil were mixed with corn grits. A simple mathematical model was used to correlate the melting transition temperature with the extrusion conditions and moisture content. As expected, phase transition behaviour and thermal properties of the corn-water-legume system depend significantly on product temperature, feed moisture and corn/legume ratio and less on screw speed and feed rate.
Article 0 Reads 6 Citations Structural Properties of Corn-Legume Based Extrudates as a Function of Processing Conditions and Raw Material Characteri... Published: 26 October 2007
International Journal of Food Properties, doi: 10.1080/10942910601154305
The effect of extrusion conditions, including feed rate (2.52–6.84 kg/h), feed moisture content (13–19% wet basis), screw speed (150–250 rpm), and extrusion temperature (150–230°C) on structural properties of corn-legume based extrudates was studied. Four different types of legumes, chickpea, mexican bean, white bean, and lentil were used to form mixtures with corn flour in a ratio ranging from 10 to 90% (corn/legume). A simple power model was used to correlate porosity with extrusion conditions and material characteristics. The influence of feed rate in the extrudates porosity is incorporated into mean residence time. Porosity of extrudates was found to increase with temperature and residence time and to decrease with feed moisture content and corn to legume ratio. Screw speed did not affect extrudates properties. Expansion ratio showed a similar behavior with porosity. The addition of legumes (protein source) led to more dense products. Comparatively, the usage of white bean in mixtures for the production of snacks, led to a product with higher porosity than those with other legumes.