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| International Agrophysics |
| wydawca: | Instytut Agrofizyki
im. B. Dobrzańskiego
PAN
w Lublinie |
| ISSN: |
0236-8722 |
vol. 13, nr. 4 (1999)
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poprzedni artykuł wróć do listy artykułów następny artykuł
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Physical properties of extrusion-cooked vegetable raw materials
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| (pobierz wersję PDF )
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Opydo B., Mościcki L.
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Department of Food Process Engineering, University of Agriculture, Doświadczalna 44, 20-236 Lublin, Poland |
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vol. 13 (1999), nr. 4,
pp. 493-496
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streszczenie
Study results on the selected physical properties of extrudates obtained from various cereals, legume and oleaginous seeds processed in a twinscrew extruder are reported in the paper. Influence of barothermal process parameters: temperature, pressure, die`s size, screw`s rotational speed on the expansion ratio and the water absorption index of the extru- dates was examined. The results obtained were used to define relationships between extrusion-cooking process parameters and quality of the products received from different raw materials.
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słowa kluczowe
extrusion-cooking, physical properties
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