Pregled bibliografske jedinice broj: 593032
Influence of moisture content and particle size of corn grits on extrudates properties
Influence of moisture content and particle size of corn grits on extrudates properties // Knjiga sažetaka Međunarodni znanstveno-stručni skup XIV. Ružičkini dani "Danas znanost - sutra industrija" / Jukić, Ante (ur.).
Zagreb: Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI) ; Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2012. str. 81-81 (poster, međunarodna recenzija, sažetak, znanstveni)
CROSBI ID: 593032 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Influence of moisture content and particle size of corn grits on extrudates properties
Autori
Jozinović, Antun ; Šubarić, Drago ; Ačkar, Đurđica ; Babić, Jurislav ; Klarić, Ilija ; Pajin, Biljana
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Knjiga sažetaka Međunarodni znanstveno-stručni skup XIV. Ružičkini dani "Danas znanost - sutra industrija"
/ Jukić, Ante - Zagreb : Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI) ; Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2012, 81-81
ISBN
978-953-7005-29-0
Skup
Međunarodni znanstveno-stručni skup XIV. Ružičkini dani "Danas znanost - sutra industrija"
Mjesto i datum
Vukovar, Hrvatska, 13.09.2012. - 15.09.2012
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
extrusion; corn grits (Specijal; Resli); moisture content
Sažetak
Extrusion is a modern procedure for processing different types of raw materials and is used for production a wide range of food products. Corn grits is a basic raw material of different extruded food products. The aim of this research was to determine the effect of moisture content (15% and 20%) and particle size of corn grits (Specijal and Resli) on the properties of extruded products. Grits were extruded on the laboratory single screw extruder Brabender 19/20 DN, at temperature profile 135/170/170 °C, using screw with compression ratio 4:1 and die with 4 mm diameter. Physical, rheological and thermophysical properties of the obtained extrudates, and starch damage were determinated. The results showed that higher moisture content decreased the expansion ratio and fragility, but increased bulk density and hardness of extrudates, regardless of granularity. Properties of corn grits viscosity were significantly changed by extrusion, with more pronounced effect in grits extruded with lower moisture content, in which starch damage was also significantly higher.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
POVEZANOST RADA
Projekti:
113-1130473-0571 - Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji (Šubarić, Drago, MZOS ) ( CroRIS)
Ustanove:
Prehrambeno-tehnološki fakultet, Osijek
