engleski

Determining of mechanical hardness of extrudates

The extrusion cooking technology is widely applicable in food industry today. Determination of the best relationship between structure and texture of extrudates is very important. This is achieved with regularly setting up of process parameters such as: content of water in raw material, screw speed of twin-screw extruder, temperature, raw material ratio, pressure and screw configuration. Extrudates used in this experiments were produced by &#8220 ; Chio Chips&#8221 ; Company, Germany, which contains different mass content of water (7, 585% - 14, 875%). Within this research the following physical properties of the extrudates were determined: speed, force and move toward the testing machine (MESSPHYSIK BETA 50-5). The relationship of the force toward measure instrument, and extrudate move was showed, on the basis of this experiment. The obtained results demonstrate that extrudates with higher amount of water were harder but with heterogeneous structure of material porosity, and also with inferior nutritional value of the product.

extrusion; mechanical hardness; extrudate texture

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