Naslov
Determining of mechanical hardness of extrudates

Autori
Brnčić, Mladen ; Tripalo, Branko ; Ježek, Damir ; Mrkić, Vlatka ; Semenski, Damir ; Drvar, Nenad ; Ručević, Marijana

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 4th Croatian Congress Of Food Technologists, Biotechnologists And Nutritionists / Tripalo, Branko - Opatija : Studio Hrg, 2001, 72-76

Skup
The 4th Croatian Congress Of Food Technologists, Biotechnologists And Nutritionists

Mjesto i datum
Opatija, Hrvatska, 03.10.2001. - 05.10.2001

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
extrusion; mechanical hardness; extrudate texture

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Strojarstvo

POVEZANOST RADA