Naslov
Influence of Chocolate Powder Addition on a Mechanical Hardness of Food Extrudates Type Flips

Autori
Brnčić, Mladen ; Tripalo, Branko ; Ježek, Damir

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Proceedings of the 4 ECCE – 4th European Congress of Chemical Engineering / - , 2003

ISBN
84-88233-35-3

Skup
4European Congress of Chemical Engineering

Mjesto i datum
Granada, Španjolska, 15.06.2003. - 20.06.2003

Vrsta sudjelovanja
Poster

Vrsta recenzije
Nije recenziran

Ključne riječi
powder; mechanical

Sažetak
Extrusion cooking is a modern and sofisticated high temperature-short time (HTST) processing technology. In food and fed industry, the products of extrusion cooking are of major importance today. Especially in human food as: breakfast cereals, baby foods, textured proteins, confectionery, biscuits, snacks and flips, as much as animal feed like dog, cat, fish, shrimp and industrial products like modified starches, caseinates and flavours as well. In this work mechanical hardness of extrudates type flips, with and without chocolate powder, under the same manufacturing conditions was determined, as one of the important parameter for texture determining. Flips were manufactured in a twin-screw extruder (APV-Baker 50:15). Manufacturing conditions in extruder were: temperature of expansion was 145 C, rpm for screws were 132, 225 and 318, water addition was from 0, 31 L/h to 5, 82 L/h ; feed of raw material (wheat fluor) was from 18, 22 kg/h to 44, 40 kg/h. Following physical properties of extrudates, with and without chocolate powder addition were determined: speed, force, and move toward 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 best results of mechanical hardness for both type of extrudates were achieved under following manufacturing conditions: 31, 30 kg/h, 0, 31 L/h, 225 rpm. Mechanical hardness for flips without chocolate powder addition was 0, 114-0, 162 N/mm2, and for flips with addition of chocolate powder was 0, 139-0, 235 N/mm2. The obtained results demonstrate that extrudates with addition of chocolate powder were harder due to a fact that chocolate powder has a property of cell walls hardening and ability of nonevaporated water binding.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija

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