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1
Zlomke, Christin, Johannes Albrecht und Karsten Mäder. „Nicardipine Loaded Solid Phospholipid Extrudates for the Prevention of Cerebral Vasospasms: In Vitro Characterization“. Pharmaceutics 12, Nr. 9 (28.08.2020): 817. http://dx.doi.org/10.3390/pharmaceutics12090817.
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The aim of the study was to develop nicardipine loaded phospholipid extrudates as an alternative for PLA/PLGA-based implants for the prevention of cerebral vasospasms. Extrudates of different mixtures of saturated and unsaturated phosphatidylcholine (PC) were produced and characterized by DSC, microscopy and texture analysis. Single phospholipid components were identified by ELSD-HPLC. Extrudates of 2 mm diameter were obtained by twin screw extrusion temperatures below 50 °C. The ratio of unsaturated and saturated phosphatidylcholine components determines the physicochemical properties of the extrudates as well as the rate of erosion. Nicardipine loaded phospholipids extrudates released the drug over several weeks in vitro. The phospholipid composition of the remaining extrudate changed during the release, the content of unsaturated phospholipids decreased faster compared to the saturated ones. In conclusion, solid phospholipid extrudates are promising materials for the development of new parenteral controlled release systems.
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Murtini, E. S., S. Fathoni und I. S. Wardhana. „Characteristics changes of Pasuruan locally grown brown sorghum grain due to extrusion process“. IOP Conference Series: Earth and Environmental Science 924, Nr. 1 (01.11.2021): 012046. http://dx.doi.org/10.1088/1755-1315/924/1/012046.
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Abstract Commercial extruded snacks available in the Indonesian market are generally cereal-based, such as from corn and rice, and there is not any that is from brown sorghum. This research aims to study changes in physical and chemical characteristics of brown sorghum grains after extrusion and compare the extrudate characteristics of products from brown sorghum grains, corn, and rice. Brown sorghum grains are de-husked, ground into grits, and extruded using a single screw extruder at 120°C. The resulting extrudates are then analyzed and compared to rice and corn extrudates. There is a change in chemical content after the sorghum grains are extruded. The content of moisture, fat, starch, and protein decreased, while the content of reducing sugar, ash, and fiber increased. The content of anti-nutritional compounds such as tannins, phytates, kafirin, and disulfide bonds decreased; so that the digestibility value increased from 48.44% (grains) to 75.67% (extrudates). Compared with extrudates from rice and corn, sorghum seed extrudate has the smallest expansion ratio, higher density, darker color, but still has a similar quality in texture.
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Mohamad Mazlan, Mazween, Rosnita A. Talib, Nyuk Ling Chin, Radhiah Shukri, Farah Saleena Taip, Mohd Zuhair Mohd Nor und Norazlin Abdullah. „Physical and Microstructure Properties of Oyster Mushroom-Soy Protein Meat Analog via Single-Screw Extrusion“. Foods 9, Nr. 8 (31.07.2020): 1023. http://dx.doi.org/10.3390/foods9081023.
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Single-screw extrusion of a fibrous-structured meat analog from soy proteins added with low-grade oyster mushroom was successful. Satisfactory extrudates were obtained at a barrel temperature of 140 °C, screw speed range of 100–160 rpm, and oyster mushroom addition at 0%, 7.5%, and 15% via factorial experiments. Single-screw extrusion equipped with a slit die successfully produced expanded oyster mushroom-soy protein extrudates. However, the increase in the oyster mushroom content significantly decreased (p ≤ 0.05) the expansion ratio of the extrudate from 1.26 to 0.98. This result indicated that adding more oyster mushroom restrained the expansion ratio. The extrudates had a medium density range (max of 1393.70 ± 6.30 kg/m3). By adding oyster mushroom, the extrudates attained a higher moisture content (range = 34.77% to 37.93%) compared with the extrudates containing the protein mixture only (range = 26.99% to 32.33%). The increase in screw speed and oyster mushroom significantly increased (p ≤ 0.05) the water absorption index. The increase in the texturization index was significantly influenced (p ≤ 0.05) by oyster mushroom addition rather than the screw speed. A defined fibrous structure supported the high texturization index and small shape of air cells observed in the extrudates.
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Uribe-Wandurraga, Zaida Natalia, Marta Igual, Purificación García-Segovia und Javier Martínez-Monzó. „Influence of microalgae addition in formulation on colour, texture, and extrusion parameters of corn snacks“. Food Science and Technology International 26, Nr. 8 (06.05.2020): 685–95. http://dx.doi.org/10.1177/1082013220924178.
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Extrusion is a more and more popular technique for snack production using interesting raw ingredients, to produce snacks improving their nutritional value. The aim of this study was to obtain corn extrudates enriched with different concentration levels of Arthrospira platensis, Chlorella vulgaris, and Nannochloropsis gaditana biomass and to compare their expansion parameters and physicochemical properties with control corn extrudates. Expansion, physicochemical, and compositional parameters were analysed. Microalgae addition to formulations gave extruded snacks and provoked no major changes compared to control corn extrudate. Addition of microalgae in extrudates formulation implies a slight reduction of water absorption index, swelling index, bulk density, and hygroscopicity and a slight increase in water solubility index, expansion index, and porosity. Noticeable changes for the addition of microalgae changed the extruded snack from translucent to opaque and total colour difference values of were perceptible by human eye.
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Ponbhagavathi, T. R. Thirumuruga, Ashish Kumar Singh, P. Narender Raju und Neelam Upadhyay. „Textural and Sensory Characteristics of Milk Protein- Maize Flour-based Extrudates“. Journal of Agricultural Engineering 58, Nr. 02 (30.06.2021): 124–36. http://dx.doi.org/10.52151/jae2021581.1740.
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Sensory and textural characteristics of milk protein-maize-based extrudates were studied as affected by extrusion conditions and milk-proteins Rennet Casein (RC), skimmed milk powder (SMP) and whey protein concentrate (WPC) to maize ratio. Appearance attributes of products decreased significantly (P<0.05) with SMP addition and higher feed moisture content, but improved with WPC-70 and RC. Colour of extrudates was mostly affected by the milk protein- maize ratios, especially with increase in SMP concentration that led to significantly (P<0.05) darker products scoring less than five due to the presence of higher amount of lactose. Feed moisture content decreased mean sensory score for crispness and increased hardness of the extrudates. Overall acceptability of extrudates decreased with the addition of SMP and increase in feed moisture content, except in WPC-70 at 8% level of protein. Extrudate with 8% RC and 12% feed moisture treated at 40 0 C inlet and 100 0 C outlet cooking zone temperature at screw speed of 340 rpm gave minimum maillard browning, desired textural characteristics, and colour. The correlation of sensory and textural properties showed that textural characteristics can be related with appearance which affected the product most.
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Prateeprat, Poonyawat, Krisda Suchiva und Chakrit Sirisinha. „Study of Rheological Behavior and Extrudate Surface Quality of Rubber Compounds“. Advanced Materials Research 844 (November 2013): 144–48. http://dx.doi.org/10.4028/www.scientific.net/amr.844.144.
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Protocol of capillary test for a characterization of rheological properties in various rubber compounds was implemented. By the use of capillary die specially designed by Michelin, the surface characteristics of the extrudate of various rubber compounds were investigated. Parameters investigated were: types of rubber matrix (NR, BR and SBR), loadings of carbon black and types of processing aids. The Index of Cohesion (IC), gained from the analysis of the extrudate surface severity, was used for predicting the cohesive force within the rubber molecules. The high IC value implied low magnitude of extrudate surface severity, i.e., high melt strength of the rubber compounds. Also, the investigation on extrudate surface appearance yielded the information on flow regimes, i.e., smooth surface, sharkskin instability and gross melt fracture. Furthermore, the extrudate surface quality was determined by the use of the rubber extruder equipped with the Garvey die as a standard tool for evaluating the extrudability of unvulcanized rubber compounds. The interconnection between IC value and Garvey die extrudability of rubber compounds was established. Result obtained revealed significant difference in extrudate surface characteristics of rubber compounds with different types and loadings of carbon black and processing aids. The SBR extrudates showed smooth extrudate surfaces whereas the BR extrudates exhibited sharkskin instability at any given output rate. Moreover, with increasing the black content, the SBR compounds showed the increment of the IC value meaning the reduction in magnitude of extrudate surface severity.
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Reuter, Kathleen B. „Locating Al in the DABCO catalyst before and after Al extraction“. Proceedings, annual meeting, Electron Microscopy Society of America 48, Nr. 4 (August 1990): 265–67. http://dx.doi.org/10.1017/s0424820100174461.
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The reaction rate and efficiency of piperazine to 1,4-diazabicyclo-octane (DABCO) depends on the Si/Al ratio of the MFI topology catalysts. The Al was shown to be the active site, however, in the Si/Al range of 30-200 the reaction rate increases as the Si/Al ratio increases. The objective of this work was to determine the location and concentration of Al to explain this inverse relationship of Al content with reaction rate.Two silicalite catalysts in the form of 1/16 inch SiO2/Al2O3 bonded extrudates were examined: catalyst A with a Si/Al of 83; and catalyst B, the acid/phosphate Al extracted form of catalyst A, with a Si/Al of 175. Five extrudates from each catalyst were fractured in the transverse direction and particles were obtained from the fracture surfaces near the center of the extrudate diameter. Particles were also obtained from the outside surfaces of five extrudates.
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Wichianrak, R., N. Thavarungkul, Nuchthana Poolthong und Ruangdaj Tongsri. „Copper Powder Extrusion: A Smart Processing for Energy and Environment Conservation“. Advanced Materials Research 55-57 (August 2008): 361–64. http://dx.doi.org/10.4028/www.scientific.net/amr.55-57.361.
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Cu powder extrusion developed in this work is aimed to be a pilot processing technique to plausibly replace conventional metal extrusion, which is higher in energy consumption and hence causes negative environment impact. In this study, both spherical- and irregular-shape Cu powders were used. 5 different binder formulae comprising low density polyethylene (LDPE); paraffin wax; and stearic acid of 25:70:5, 30:65:5, 35:60:5, 40:55:5 and 45:50:5 by weight were studied. Wettability between the binders and Cu powder of all formulae observed by naked eye appeared to be satisfactory. The binders were then mixed with 60% by volume of Cu powder. Rheological properties, observed using a capillary rheometer with 2 mm diameter orifice at 95°C, determined that the last 2 formulae gave sufficient green strength in the extrudate. However, only the latter binder formula gave extrudate with smooth surface. Downward extrusion with 45 cm distance from the die gave straight extrudates and no any distortion or warpage was found. Solvent debinding conditions using hexane at 40, 50 and 60°C were studied. The debinding at 50°C was the most effective in dissolving the binder and ensured that the Cu powder remained intact. The 15 cm-long Cu extrudates were sintered in H2 atmosphere at 1030°C for different times. Density and tensile strength of the sintered extrudates were determined.
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Castro-Mendoza, Marisol P., Heidi M. Palma-Rodriguez, Erick Heredia-Olea, Juan P. Hernández-Uribe, Edgar O. López-Villegas, Sergio O. Serna-Saldivar und Apolonio Vargas-Torres. „Characterization of a Mixture of Oca (Oxalis tuberosa) and Oat Extrudate Flours: Antioxidant and Physicochemical Attributes“. Journal of Food Quality 2019 (15.08.2019): 1–10. http://dx.doi.org/10.1155/2019/1238562.
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The oca (Oxalis tuberosa) is a tuber with high starch content and excellent antioxidant properties, which can be used in the production of extruded products; however, starch-rich products can be improved nutritionally through the incorporation of fibers that can result in extrudates with beneficial health properties. The aim of this work was to develop a mixture of oca (Oxalis tuberosa) and oat extrudate flours and evaluate the antioxidant and physicochemical attributes. The results showed that a higher moisture content increased the hardness, water absorption index, and density of the extrudates; however, the solubility and expansion indexes showed an inverse pattern. The addition of oat fiber had the opposite effect from moisture content on the physicochemical properties mentioned above. The cellular antioxidant activity (CAA) of the extrudates decreased when the oat fiber increased. An inverse pattern was observed when the moisture concentration was increased. The starch hydrolysis percentage and glycemic index decreased significantly when the fiber content increased. Oat fiber contributed 67.29% and 65.04% to these parameters, respectively. Oat fiber exerted a greater effect than moisture on the collets extruded in this study according to factor contributions.
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Ing-Jenq, J., M. E. Camire und A. A. Bushway. „Properties of an extruded product prepared from potato flakes and chicken thigh meat Propriedades de un producto extrudido a partir de copos de patatas y muslos de pollo“. Food Science and Technology International 3, Nr. 6 (Dezember 1997): 451–58. http://dx.doi.org/10.1177/108201329700300607.
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Mixtures of 0, 10, 20, 30 or 40% chicken thigh meat with potato flakes were adjusted to 21% mois ture content and extruded. A Brabender single screw extruder was used with zones 1 and 2 at 110 °C, zones 3 and 4 at 130 °C and zone 5 at 150 °C, feed rate 900 g/min and screw speed 60 rpm. Extrudates were then baked at 121 °C to a final moisture content of approximately 5%. As the meat content increased, fat and protein contents increased and shear force and expansion decreased. Air cell size and number decreased and extrudates appeared sponge-like at 0, 10 and 20% chicken and as a continuous protein-carbohydrate structure at 30 and 40% chicken. Total aerobes, yeasts and moulds were less than 11 cfu/g of extrudate.
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Igual, Marta, Maria Simona Chiş, Adriana Păucean, Dan Cristian Vodnar, Floricuța Ranga, Tania Mihăiescu, Anamaria Iulia Török, Anca Fărcaș, Javier Martínez-Monzó und Purificación García-Segovia. „Effect on Nutritional and Functional Characteristics by Encapsulating Rose canina Powder in Enriched Corn Extrudates“. Foods 10, Nr. 10 (11.10.2021): 2401. http://dx.doi.org/10.3390/foods10102401.
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Wild Rose canina fruit represents a rich source of bioactive compounds such as minerals, phenolic compounds, vitamins, carotenoids, folate, and antioxidant activity that still needs to be further exploited. Thus, this study aimed to use wild Rosa canina fruit encapsulated powder with different biopolymers aiming to manufacture ready-to-eat products, such as corn extrudates. To achieve this goal, extrudate physicochemical characteristics, such as water content (xw), water activity (aw), water absorption index (WAI), water solubility index (WSI), swelling index (SWE), hygroscopicity (Hy), expansion index (SEI), bulk density (ρb), porosity (ε), textural, optical; nutritional; and functional analysis (phenolic acids, flavonoids, ascorbic and dehydroascorbic acids, vitamin C, carotenoids, folates, antioxidant activity, and minerals) were determined. Results highlighted that 4 and 8% addition of wild Rose canina fruit encapsulated powder could be successfully used in the corn extrudates, showing the positive influence on its nutritional and functional value. Strong positive Pearson correlations were identified between antioxidant capacity and total flavonoids, carotenoids, folates, and vitamin C of mixtures and extrudates Minerals increased their amount during the extrusion process, reaching the highest values at an addition of 8% rosehip encapsulated with pea protein biopolymer. Furthermore, from the biopolymers used in the present study, pea protein powder exhibited the highest protection on the analyzed bioactive compounds against the extrusion process.
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Martinec, Jan, und Jiří Hanika. „Effectiveness of Catalyst Extrudate of Tetralobed Cross Section Under Conditions of Influence of Internal Diffusion“. Collection of Czechoslovak Chemical Communications 62, Nr. 2 (1997): 223–37. http://dx.doi.org/10.1135/cccc19970223.
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The results are summarized of mathematical modelling of the effect of internal diffusion on the rate of m-th order reaction taking place under non-isothermal conditions in the catalyst particle with tetralobed cross section. The effectiveness of the tetralobe-shaped extrudate is compared with that of cylindrical extrudate. The results obtained on the basis of mathematical modelling are confronted with the experimental data obtained on studying the dehydration reaction of cyclohexanol on cylindrical and tetralobed extrudates of gama-alumina under the conditions of influence of internal diffusion. The experimental data are in a qualitative agreement with the theoretical ones and confirm the higher effectiveness of shaped catalyst in comparison with the cylindrical extrudate catalyst.
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Hanika, Jiří, Natasha Dropka und Milan Kubíček. „Mass Transfer in Catalyst Particles of Non-Traditional Shape“. Collection of Czechoslovak Chemical Communications 61, Nr. 4 (1996): 564–73. http://dx.doi.org/10.1135/cccc19960564.
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The numerical solution of a system of partial differential equations describing the reacting component transfer in catalyst particles of non-traditional shapes, in extrudates of the starcat and starring types, facilitates the concept of concentration field in a catalyst and of the effectiveness factor of internal diffusion which determines the total reaction rate and thus the catalyst performance. The problem solution was carried out for the first-order reaction of infinite long extrudate and for the particles of star-shaped catalyst of finite length. The favourable effect was confirmed of the catalyst extrudate shaping on its performance as far as the rection takes place in the diffusion region.
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Ayadi, Ferouz, Kurt A. Rosentrater, K. Muthukumarappan und S. Kannadhason. „Effects of Amylose-To-Amylopectin Ratios on Binding Capacity of DDGS/Soy-Based Aquafeed Blends“. Journal of Food Research 5, Nr. 5 (22.08.2016): 43. http://dx.doi.org/10.5539/jfr.v5n5p43.
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Demands for seafood products are steadily increasing. Alternative protein sources are required to compensate for enormous amounts of fishmeal that is needed for global seafood production. Starch is a food polymer that can be added to fish feed formulations to enhance binding and expanding capabilities of extrudates. Floatability, a key factor for most aqua feeds, can be optimized by the addition of certain starch sources. Six ingredient blends with a similar protein content (~32.5%) containing two starch sources, Hylon VII (containing 70% amylose, 30% amylopectin) or Waxy I (containing 0% amylose, 100% amylopectin), 20% distillers dried grain with solubles (DDGS), and 15, 25, and 35% moisture content were used along with appropriate amounts of soybean meal, menhaden fishmeal, whey, vitamin and mineral mix to investigate nutritionally-balanced feeds for Nile tilapia (Oreochromis niloticus L.). The blends were processed using a laboratory single-screw extruder with varying temperature settings (90-90-90°C, 100-120-120°C, and 100-120-140°C), screw speeds (100, 120, and 140 rpm), and length/diameter ratio (3.4, 6.6, 9.2) of the die. Extensive analyses of expansion ratio (ER), unit density (UD), sinking velocity (SV), and pellet durability indices (PDI), water absorption (WAI) and water solubility indices (WSI) were conducted to evaluate the effects of the two starch sources on extrudate binding and floating capacity. By varying process conditions, significant differences (P>0.05) among the blends were detected for all extrudate physical properties. Significantly higher values for ER, UD, and PDI were achieved by using the Waxy I starch source, while values for SV and WAI decreased. For WSI no significant differences were detected. Increasing the moisture content from 15-35% resulted in a significant increase in ER, WAI, and PDI and a significant decrease in UD. WSI showed no clear pattern in changes. The impact of different amylopectin to amylose ratio, temperature and moisture content on extrudate stability, cohesion and physical properties was demonstrated in this study. All formulations yielded viable extrudates while the blends with the amylopectin as the sole source of starch resulted in higher quality extrudates.
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Bepary, Rejaul Hoque, D. D. Wadikar, C. R. Vasudish, A. D. Semwal und G. K. Sharma. „Optimisation and Evaluation of Ricebean (Vigna Umbellata) Extrusion Process for Downstream Food Processability“. Defence Life Science Journal 4, Nr. 2 (11.04.2019): 130–39. http://dx.doi.org/10.14429/dlsj.4.13556.
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Ricebean(Vigna umbellata), a native bean of North-Eastern part of India has not been explored fully for development of convenience foods although it is loaded with various vitamins, minerals, dietary fiber, phytochemicals and bioactive compounds. The effect of extrusion parameters namely moisture content, barrel temperature and screw speed on expansion ratio, extrudate density, and breaking strength was investigated by using response surface methodology. It was observed that moisture content of flour had significant (p<0.05) affect on expansion ratio, extrudate density, and breaking strength of extrudates. The optimal combination of process parameters which resulted in extrudates with maximum expansion ratio but minimum extrudate density and breaking strength were 15 per cent moisture content, 110°C barrel temperature and 350 rpm screw speed. The value of water absorption index, water solubility index, swelling power, oil absorption index, bulk density, true density and colour for optimally extruded ricebean flour (OEF) was found significantly different (p<0.05) whereas value of proximate parameters were insignificant (P>0.05) than the native flour. The OEF was used for different downstream processings such as papadability, friability, steamability, cakeability, gravyability and porridgability and compared with that of native flour for their process quality parameters. The cake prepared with OEF had significantly (p<0.05) less baking time (25 min) than the cake of native ricebean flour (35 min). However, consistency and over all acceptability (OAA) of porridge from OEF was found significantly (p<0.05) higher than porridge of native ricebean flour. Hierarchical cluster analysis on OAA showed that porridgability and cakeability were most influential downstream processes
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Simić, Sonja, Jovana Petrović, Dušan Rakić, Biljana Pajin, Ivana Lončarević, Antun Jozinović, Aleksandar Fišteš, Sanja Nikolić, Marijana Blažić und Borislav Miličević. „The Influence of Extruded Sugar Beet Pulp on Cookies' Nutritional, Physical and Sensory Characteristics“. Sustainability 13, Nr. 9 (10.05.2021): 5317. http://dx.doi.org/10.3390/su13095317.
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Sugar beet pulp (SBP) is a by-product of the sugar industry in which the dietary fiber content ranges from 73% to 80%. Compared to cereal fibers mainly used in biscuit production, sugar beet fibers are gluten free and have a perfect ratio of 2/3 insoluble fiber. In this work, sugar beet pulp was extruded with corn grits (ratios of corn grits to sugar beet pulp in extrudates were 85:15, 70:30, and 55:45), and the obtained sugar beet pulp extrudates (SBPEs) were used for improving the nutritional quality of cookies. The wheat flour in cookies was replaced with SBPEs in the amount of 5, 10, and 15%. The influence of three factors (the percentage of sugar beet pulp in the SBPEs, the size of the SBPE particles, and the percentage of wheat flour substituted with SBPEs) and their interactions on the nutritional quality of cookies, as well as their physical and sensory characteristics are examined using the Box–Behnken experimental design. The addition of extruded sugar beet pulp (SBPEs) significantly increased the amount of total dietary fiber and mineral matter of cookies. On the whole, the addition of SBPEs increased cookie hardness, but the hardness decreased with an increase in extrudate particle size. Sensory characteristics (except for the taste) were the most influenced by extrudate particle size.
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Rich, Jordan J., und Kurt A. Rosentrater. „Properties of Extrusion Processed Corn and Corn Coproducts“. Journal of Food Research 5, Nr. 6 (12.10.2016): 21. http://dx.doi.org/10.5539/jfr.v5n6p21.
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As the world population continues to grow, the demand for human food and animal feed grows exponentially. Aquaculture is the food sector which has been growing at the greatest rate for several years. Because of the expense of fishmeal in aquaculture fees, an inexpensive protein source could be corn-based proteins. Although many studies have focused on the effects of extruding corn-based blends along with other supplement ingredients, few studies have focused on the extrusion of individual corn-based ingredients. This study examined physical effects of extrusion on distillers dried grains with soluble (DDGS) and corn. Specific objectives included determining moisture content, water activity, color, unit density, durability, water stability, floatability, and bulk density for each corn-based extrudate. Blends were prepared with three levels of moisture (15, 25, and 35% db), and extrusion conditions included three screw speeds (50, 75, and 100 rpm) and three barrel temperatures (100, 125, and 150°C). Results showed that as the moisture content increased, the water activity increased in the raw ingredients, and the moisture content of the extrudates increased. As the screw speed increased, the bulk density decreased in the extrudates, and the mass flow rate increased. As the temperature increased, the floatability of the extrudates increased, while the bulk density decreased. The amount of protein and starch content in the corn products affected the physical quality of the pellets, which is important in aquaculture feed development.
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Fallahi, Parisa, Kurt A. Rosentrater und K. Muthukumarappan. „Twin-screw Extrusion Processing of Plant-Based Blends Using Graded Levels of High Protein Fermented Soybean Meal (FSBM)“. Journal of Food Research 8, Nr. 5 (13.07.2019): 1. http://dx.doi.org/10.5539/jfr.v8n5p1.
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Fast-paced growth in global aquaculture has elevated concerns about the high costs of fish farming production and potential water pollution. Thus, finding eco-friendly and more sustainable alternative protein sources for fish diets is of vital importance to the industry. A twin-screw extrusion processing study was performed using three ingredient blends formulated with graded levels of high protein fermented soybean meal (FSBM) (0, 80% and 100% db fishmeal replacement) along with calculated amounts of other ingredients to meet the rainbow trout diets’ requirements. Increasing the FSBM content from 0% to 100% resulted in a substantial increase in brightness, greenness, and yellowness, and a decrease in bulk density, water absorption index, and unit density (UD) values of the extrudates by 12.5%, 73%, 30%, 7.3%, 27.5%, and 10%, respectively. Compared to the control diet (100% fishmeal-based), extrudate moisture contents increased by 15.2% and 22% for the diets containing 80 and 100% FSBM, respectively; although no change was observed by increasing FSBM from 80 to 100%. The highest water solubility index (WSI) was obtained for 80% FSBM; however, further increasing FSBM did not influence the WSI significantly. All extrudates exhibited low water activity and high pellet durability values (less than 0.5 and more than 99.5%, respectively). The most buoyant extrudates were obtained using total FSBM inclusion, with UD and expansion ratio values of nearly 660 kg/m3 and 1.3, respectively. Overall, results indicated that FSBM could be a promising alternative protein in vegetable-based blends.
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Ma, Chengye, Yuyan Fan, Shuhua Wu, Zhehao Zhang und Dongliang Zhang. „Analysis of the Complex Index of Extruded Corn Starch and Degermed Corn“. Journal of Food Research 6, Nr. 6 (29.10.2017): 56. http://dx.doi.org/10.5539/jfr.v6n6p56.
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Commercial corn starch or degermed corn contains lipids and protein, and starch-lipid (or protein) complexes were formed during extrusion. The formation of starch and lipid (or protein) complexes was investigated using the complex index (CI) and differential scanning calorimetry (DSC) analysis. The CI of extrudates of a commercial corn starch/germ mixture (or gluten meal) showed that starch was complexed with lipid or protein, thus decreasing the iodine-binding capacity of amylose. The CI increased as the content of germ or gluten meal blending starch increased. Blends containing degermed corn and thermostable or mesophilic α-amylase were extruded. The CI of extrudates was higher than 55%; however, the starch-lipid complex was not stable and could be separated. The DSC analysis of the blending starch extrudate and palmitic acid showed that the enthalpy of the starch-palmitic acid complex was increased with increasing fatty acid content. Increased complex formation required more DSC heating, resulting in an enthalpy change of the endothermic peak rise, with the peak temperature higher than 100℃.
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Azkaar, Muhammad, Päivi Mäki-Arvela, Zuzana Vajglová, Vyacheslav Fedorov, Narendra Kumar, Leena Hupa, Jarl Hemming, Markus Peurla, Atte Aho und Dmitry Yu Murzin. „Synthesis of menthol from citronellal over supported Ru- and Pt-catalysts in continuous flow“. Reaction Chemistry & Engineering 4, Nr. 12 (2019): 2156–69. http://dx.doi.org/10.1039/c9re00346k.
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One-pot menthol synthesis in a trickle bed reactor was investigated using Ru/H-beta-300 extrudates without any binder and Pt- and Ru/H-beta-25 extrudates containing 30 wt% bentonite binder using different methods of metal loading on the extrudates.
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Li, Xiaodong, Tonghao Zhang, Yueqi An, Tao Yin, Shanbai Xiong und Hongshan Rong. „Physicochemical Characteristics and Flavor Properties of Texturized Dual-Proteins Extrudates: Effect of Surimi to Soybean Flour Ratio“. Foods 11, Nr. 22 (14.11.2022): 3640. http://dx.doi.org/10.3390/foods11223640.
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This study investigated the effects of surimi to soybean flour ratio (0:10, 1:9, 2:8, 3:7, 4:6) on the physicochemical characteristics and flavor properties of dual-proteins extrudates. The increasing ratio of surimi improved the color of extrudates and raised the apparent viscosity of the mixed raw materials, which led to the decrease of extrudates’ thickness. The excess ratio of surimi and soybean flour (more than 2:8) was bad for extrudates’ physicochemical characteristics with sharply decreased tensile strength, macroscopic longitudinal fracture, broken and unevenly distributed microstructure, increased water mobility and decreased free water content. However, the increasing ratio of surimi had no effect on the protein secondary structure of extrudates. Sensory evaluation, E—tongue and E—nose analysis suggested that adding surimi significantly changed the flavor properties of extrudates, with increased sweetness and umami taste, and an appropriate ratio (2:8 or 3:7) could reduce the beany flavor and without an obvious fishy off-flavor.
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Zhang, Bao Hong, und Zhi Min Zhang. „Effect of Extrusion Ratio on Microstructure and Mechanical Properties of As-Cast AZ91D Magnesium Alloy“. Advanced Materials Research 445 (Januar 2012): 237–40. http://dx.doi.org/10.4028/www.scientific.net/amr.445.237.
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In order to study the effect of deformation extent on microstructure and mechanical properties of as-cast AZ91D magnesium alloy, experiments of direct extrusion were performed at temperature of 420 and different extrusion ratios. The microstructure and mechanical properties of billets and extrudates were measured. Experimental results show that the grain size of as-cast AZ91D magnesium alloy can be dramatically refined by extrusion. Direct extrusion can obviously improve the mechanical properties of as-cast AZ91D magnesium Alloy, comparing with the pre-extruded billet, the tensile strength, yield strength and elongation of extrudate can be improved by at least 83%, 154% and 150% respectively. As the extrusion ratio increases, the tensile strength and yield strength of extrudate will increase at first and then fall.
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Paucar-Menacho, Luz María, Marcio Schmiele, Alicia Anais Lavado-Cruz, Anggie Liseth Verona-Ruiz, Carmen Mollá, Elena Peñas, Juana Frias, Wilson Daniel Simpalo-Lopez, Williams Esteward Castillo-Martínez und Cristina Martínez-Villaluenga. „Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties“. Foods 11, Nr. 20 (18.10.2022): 3259. http://dx.doi.org/10.3390/foods11203259.
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The tailored formulation of raw materials and the combination of grain germination and extrusion processes could be a promising strategy to achieve the desired goal of developing healthier expanded extrudates without compromising sensory properties. In this study, modifications in the nutritional, bioactive profile and physicochemical properties of corn extrudates as influenced by the complete or partial replacement by sprouted quinoa (Chenopodium quinoa Willd) and cañihua (Chenopodium pallidicaule Aellen) were investigated. A simplex centroid mixture design was used to study the effects of formulation on nutritional and physicochemical properties of extrudates, and a desirability function was applied to identify the optimal ingredient ratio in flour blends to achieve desired nutritional, texture and color goals. Partial incorporation of sprouted quinoa flour (SQF) and cañihua flour (SCF) in corn grits (CG)-based extrudates increased phytic acid (PA), total soluble phenolic compounds (TSPC), γ-aminobutyric acid (GABA) and oxygen radical antioxidant activity (ORAC) of the extrudates. Sprouted grain flour usually results in an deleterious effect physicochemical properties of extrudates, but the partial mixture of CG with SQF and SCF circumvented the negative effect of germinated flours, improving technological properties, favoring the expansion index and bulk density and increasing water solubility. Two optimal formulations were identified: 0% CG, 14% SQF and 86% SCF (OPM1) and 24% CG, 17% SQF and 59% SCF (OPM2). The optimized extrudates showed a reduced amount of starch and remarkably higher content of total dietary fiber, protein, lipids, ash, PA, TSPC, GABA and ORAC as compared to those in 100% CG extrudates. During digestion, PA, TSPC, GABA and ORAC showed good stability in physiological conditions. Higher antioxidant activity and amounts of bioaccessible TSPC and GABA were found in OPM1 and OPM2 digestates as compared to those in 100% CG extrudates.
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Drożdż, Wioletta, Ewa Tomaszewska-Ciosk, Ewa Zdybel, Hanna Boruczkowska, Tomasz Boruczkowski und Piotr Regiec. „Effect of Apple and Rosehip Pomaces on Colour, Total Phenolics and Antioxidant Activity of Corn Extruded Snacks“. Polish Journal of Chemical Technology 16, Nr. 3 (01.09.2014): 7–11. http://dx.doi.org/10.2478/pjct-2014-0042.
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Abstract Extrusion cooking technology was applied for obtaining corn extrudates fortified with various level (10-20%) of rosehip pomace powder or apple pomace powder. The total polyphenols content, antioxidant activities (ABTS), organoleptic properties and colour of the extrudates were determined. Pomace addition increased the level of total polyphenols content and antioxidant activity in obtained corn - pomace extrudates, especially in samples enriched with rosehip pomace. Extrudates with 20% of rosehip pomace addition characterized the highest polyphenols content and antioxidant activity. Only the slight decrease of some quality features - shape and size, taste and fl avour, structure and colour of obtained extrudates was observed. Sample with fruit pomace addition showed increasing consistency evaluation. The extruded products by utilising fruit by-products got good evaluation of panelists and can be an excellent source of bioactive compounds in the daily human diet.
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Singh, Sushil Kumar, und Kasiviswanathan Muthukumarappan. „Single Screw Extrusion Processing of Soy White Flakes Based Catla Feed“. Journal of Food Research 4, Nr. 1 (04.10.2014): 1. http://dx.doi.org/10.5539/jfr.v4n1p1.
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<p>An initial investigation into the inclusion of soy white flakes (SWF) and high protein distillers dried grains (HP-DDG) in catla (<em>Catla catla</em>) diet, belonging to the family Cyprinidae, was conducted using a single screw extruder. Three isocaloric (302 kcal/100 g) ingredient blends containing graded levels of SWF in combination with HP-DDG and other required ingredients were formulated to contain a net protein content of 31.5% (wet basis). Extrusion processing was then performed using three levels each of SWF content, moisture content, and temperature gradient keeping a constant screw speed and die diameter. Effects of these variables on extrudate physical properties including: color, pellet durability index, bulk density, water absorption index, water solubility index, unit density and expansion ratio were extensively analyzed. Increasing the level of SWF resulted in increase in water absorption index and unit density but decrease in expansion ratio. The interaction effect of SWF content, moisture content and temperature were significant for color, pellet durability index, bulk density and expansion ratio. All the extrudates showed relatively high pellet durability and inclusion of SWF produced less expanded and more compact textured extrudates.</p>
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Gearhart, Caitlin, und Kurt A. Rosentrater. „Extrusion Processing of Amaranth and Quinoa into Gluten-Free Snack Foods for Celiac and Gluten-Free Diets“. Journal of Food Research 6, Nr. 5 (29.08.2017): 107. http://dx.doi.org/10.5539/jfr.v6n5p107.
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Because of the growth of gluten intolerance and Celiac disease, there is growing interest in development of gluten-free foods. Beyond just being gluten-free, such foods can also have other positive nutritional benefits to human health. Extrusion processing is commonly used to produce a wide variety of human food products. Gluten-free grains can be a processing challenge, however, due to lack of proper binding, which can lead to poor quality food products. This research explores how extrusion parameters impacted the quality of amaranth- and quinoa-based extrudates. The specific objectives of this project included extruding each of the grains, then measuring extrudate properties, such as color, unit density, expansion ratio, and durability. Both the quinoa and amaranth were extruded as raw grain, as well as ground to 2mm and 1mm particle sizes. Other experimental conditions included moisture contents of 20% and 40% (d.b.), and extruder screw speeds of 50 rpm and 100 rpm. All treatments were successfully extruded, and all extrudates had high quality attributes, making this the first time either quinoa or amaranth was extruded without any binding ingredients. This study provides information useful for commercial scale-up.
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Wagiman, Abdullah, Mohammad Sukri Mustapa, Mohd Amri Lajis, Shazarel Shamsudin, Mohd Idrus Mohd Masirin und Mohammed H. Rady. „Direct Recycling of Aluminium Chips into Composite Reinforced with In Situ Alumina Enrichment“. Materials Science Forum 975 (Januar 2020): 165–70. http://dx.doi.org/10.4028/www.scientific.net/msf.975.165.
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Direct hot extrusion is a sustainable technique for recycling aluminium chips into aluminium matrix composite. Reinforcement particles are used to improve the mechanical properties. In this paper, the reinforcing medium of alumina layer that forms on the chip surface were enriched in situ via thermal treatment. Three types of chips were prepared namely; non-treated, treatment of 300 °C for 60 minutes and treatment of 500 °C for 10 minutes. The chips were compacted into chip-based feedstock having a density of 75 %, 85 % and 95 %. The chip-based feedstocks were preheated at 500 °C for 3 hours before extrude. Tensile test performed on the extrudate found that variation in the types of chip and feedstock relative density has affected the ultimate tensile strength. The highest ultimate tensile strength of 256 MPa is obtained from the condition of chip treated at 300 °C for 60 minutes and a feedstock density of 85 %. Elemental analysis on the extrudates reveals that the oxygen content is increased when the extrudates made from heat treated chip. Apart from heat treatment, the oxygen content also affected by the feedstock density.
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Mendyk, Aleksander, Sinan Güres, Renata Jachowicz, Jakub Szlęk, Sebastian Polak, Barbara Wiśniowska und Peter Kleinebudde. „From Heuristic to Mathematical Modeling of Drugs Dissolution Profiles: Application of Artificial Neural Networks and Genetic Programming“. Computational and Mathematical Methods in Medicine 2015 (2015): 1–9. http://dx.doi.org/10.1155/2015/863874.
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The purpose of this work was to develop a mathematical model of the drug dissolution (Q) from the solid lipid extrudates based on the empirical approach. Artificial neural networks (ANNs) and genetic programming (GP) tools were used. Sensitivity analysis of ANNs provided reduction of the original input vector. GP allowed creation of the mathematical equation in two major approaches: (1) direct modeling ofQversus extrudate diameter (d) and the time variable (t) and (2) indirect modeling through Weibull equation. ANNs provided also information about minimum achievable generalization error and the way to enhance the original dataset used for adjustment of the equations’ parameters. Two inputs were found important for the drug dissolution:dandt. The extrudates length (L) was found not important. Both GP modeling approaches allowed creation of relatively simple equations with their predictive performance comparable to the ANNs (root mean squared error (RMSE) from 2.19 to 2.33). The direct mode of GP modeling ofQversusdandtresulted in the most robust model. The idea of how to combine ANNs and GP in order to escape ANNs’ black-box drawback without losing their superior predictive performance was demonstrated. Open Source software was used to deliver the state-of-the-art models and modeling strategies.
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Igual, Marta, Maria Simona Chiş, Sonia Ancuța Socaci, Dan Cristian Vodnar, Floricuța Ranga, Javier Martínez-Monzó und Purificación García-Segovia. „Effect of Medicago sativa Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates“. Foods 10, Nr. 5 (23.04.2021): 928. http://dx.doi.org/10.3390/foods10050928.
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Currently, extrudates are considered unhealthy products, being characterized as high in calories; rich in fat, sugar, and salt; and low in nutritional compounds. The aim of this study was to assess the influence of lucerne (Medicago sativa) on the physicochemical, nutritional, and functional characteristics of corn extrudates. In order to achieve these goals, water content, water activity, expansion index, bulk density, porosity, hygroscopicity, optical properties, antioxidant activity, individual phenolic acids, folates, individual flavonoids, and volatile compounds were analyzed. The results showed that the typical characteristics of corn extrudates such as expansion, crunchiness, and density were maintained with 10% lucerne addition, highlighting a strong negative Pearson correlation (p < 0.05) between all studied parameters and lucerne addition. On the other hand, the lucerne addition caused a linear increase of bioactive compounds, showing positive Pearson correlations between flavonoids, folates, and antioxidant activity. The volatile profile of corn extrudates improved with the addition of lucerne leading to volatile compounds such as limonene, β-mircene, and hexanal. Overall, considering the textural, nutritional, and functional characteristics of corn extrudates, we determined that a percentage addition on 10% lucerne could be successfully used in the manufacturing of corn extrudates.
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Nisov, Anni, Heikki Aisala, Ulla Holopainen-Mantila, Hanna-Leena Alakomi, Emilia Nordlund und Kaisu Honkapää. „Comparison of Whole and Gutted Baltic Herring as a Raw Material for Restructured Fish Product Produced by High-Moisture Extrusion Cooking“. Foods 9, Nr. 11 (26.10.2020): 1541. http://dx.doi.org/10.3390/foods9111541.
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Interest in using undervalued forage fish for human consumption has recently increased due to its environmental benefits. However, feasible strategies to process the undervalued fish species to food use are limited. Therefore, this study investigated the possibility to utilise whole (ungutted) Baltic herring as a raw material for hybrid plant-fish meat analogues produced by high-moisture extrusion cooking. The sample properties were compared with ungutted Baltic herring. Produced meat analogues showed sufficiently high microbial quality, with spoilage microbes showing growth levels of under 1.4 log CFU/g. Whole fish and gutted fish extrudates showed uniform flavour- and odour-related sensory profiles. Colour values of the whole fish (L* 57.8) extrudates were similar to the values of gutted fish extrudates (L* 62.0). The whole and gutted fish extrudates had tensile strength in a cross-cut direction of 25.5 and 46.3 kPa, respectively. This correlated with the tearing force of the extrudates analysed by a trained sensory panel. Furthermore, a more explicit protein network was microscopically observed in gutted fish than in whole fish extrudates. The present study showed that high-moisture extrusion cooking enables the use of whole small-sized fish for human consumption.
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Vadukapuram, Naveen, Clifford Hall, Mehmet Tulbek und Mary Niehaus. „Physicochemical Properties of Flaxseed Fortified Extruded Bean Snack“. International Journal of Food Science 2014 (2014): 1–8. http://dx.doi.org/10.1155/2014/478018.
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Milled flaxseed was incorporated (0–20%) into a combination of bean-corn flours and extruded in a twin screw extruder using corn curl method. Physicochemical parameters such as water activity, color, expansion ratio, bulk density, lipid content, and peroxide values of extruded snack were analyzed. Scanning electron micrographs were taken. Peroxide values and propanal contents were measured over four months of storage. Rancidity scores of extruded snack were measured using a trained panel. As expected, omega-3 fatty acids and bulk density increased with increasing flaxseed fortification levels. Extrudates with more flaxseed had decreased lightness values and expansion ratios. However, only the 15 and 20% flaxseed containing extrudates had expansion ratios that were significantly(P≤0.05)different from the control. In general, no significant difference(P>0.05)in water activity values was observed in the flaxseed fortified extrudates, except in the navy-corn based extrudates. Peroxide values increased with increased flaxseed levels and over a storage period. However, propanal values did not change significantly in the 5–10% flaxseed fortified extrudates but increased in extrudates with higher levels of flaxseed. Rancidity scores were correlated with peroxide values and did not increase significantly during storage under nitrogen flushed conditions.
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Sokołowska, Z., G. Bowanko, P. Boguta, J. Tys und K. Skiba. „Characteristics of rapeseed oil cake using nitrogen adsorption“. International Agrophysics 27, Nr. 3 (01.09.2013): 329–34. http://dx.doi.org/10.2478/intag-2013-0002.
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Abstract Adsorption of nitrogen on the rapeseed oil cake and rapeseed oil cake with wheat meal extrudates was investigated. The results are presented as adsorption-desorption isotherms. The Brunauer-Emmet and Teller equation was used to analyse the experimental sorption data. To obtain estimates of the surface area and surface fractal dimension, the sorption isotherms were analyzed using the Brunauer-Emmet and Teller and Frenkel-Halsey-Hill equations. Mesopore analysis was carried out using the Dollimore and Heal method. The properties and surface characteristic of rapeseed oil cake extrudates are related to different basic properties of particular samples and duration of the extrusion process. Extrusion conditions lead to essential differences in particular products. For all kinds of rapeseed oil cakes the amount of adsorbed nitrogen was different, but for the rapeseed oil cake extrudates a large amount of adsorbed nitrogenwas observed. The average surface area of the rapeseed oil cake extrudates was about 6.5-7.0 m2 g-1, whereas it was equal to about 4.0-6.0 m2 g-1 for rapeseed oil cake with the wheat meal extrudates. In the case of non-extruded rapeseed oil cake and wheat meal, the dominant group included ca. 2 and 5 nmpores. The values of surface fractal dimension suggested that the surface of the extrudates was more homogenous than that of the raw material. Duration of the extrusion process to 80 s resulted in a decrease in the specific surface area, surface fractal dimension, and porosity of the extrudates.
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Pandiselvam, Ravi, Liya T. Joseph, M. R. Manikantan, Anandu Chandra Khanashyam, P. P. Shameena Beegum, S. V. Ramesh, D. Balasubramanian et al. „Physical, Chemical and Functional Attributes of Neera Honey Infused Extrudates“. Bioengineering 10, Nr. 1 (13.01.2023): 114. http://dx.doi.org/10.3390/bioengineering10010114.
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Owing to the demand for the consumption of healthy extrudates, this study explored the infusion of neera (coconut inflorescence sap) honey in rice flour, corn flour and coconut milk residue blend-based extrudates. Neera honey, the concentrated coconut inflorescence sap, has numerous nutrients and a natural source of essential vitamins. Hence, the potential of neera honey as a biofortifying compound for the production of healthy extrudates was investigated. The rice and corn based extrudates supplemented with different concentration of neera honey have been prepared until the mix reaches 16 and 20% (w.b.) of feed moisture. Effect of addition of neera honey on the physical properties (expansion ratio, bulk density, specific length), functional properties (water absorption, water solubility, oil absorption), biochemical properties (total carbohydrates, total sugar, reducing sugar, phenolics, flavonoids, antioxidants), color parameters(L*, a*, b*), proximate compositions (moisture content, ash, protein, fat) and mineral profile of extrudates were recorded. Results suggest that addition of neera honey had a significant (p ˂ 0.05) impact on all the physico-chemical parameters evaluated. Incorporation of neera honey (feed moisture −20%) resulted in extrudates with less expansion, high bulk density and specific length, having high sugar, protein, phenolics, vitamin C and antioxidant activity. The combination of 60% rice flour + 25% corn flour +15% coconut milk residue samples infused with neera honey upto 16% feed moisture was found suitable for the preparation of nutritious extrudates based on functional characterization and minerals evaluation.
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Fallahi, Parisa, Kurt A. Rosentrater, Kasiviswanathan Muthukumarappan und Michael L. Brown. „Twin-Screw Extrusion Processing of Rainbow trout (Oncorhynchus mykiss) Feeds Using Graded Levels of High Protein Corn-Based Distillers Dried Grains (HP-DDG) and Conventional Distillers Dried Grains with Solubles (DDGS)“. Journal of Food Research 2, Nr. 1 (28.01.2013): 118. http://dx.doi.org/10.5539/jfr.v2n1p118.
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<p>Twin-screw extrusion cooking trials were performed to investigate the differential effects of conventional DDGS (DDGS) and HP-DDG inclusion, as fishmeal replacers, on physical properties (moisture content, water activity, thermal properties, expansion ratio, unit density, bulk density, water absorption, solubility and pellet durability indices, and color) of Rainbow trout (Oncorhynchus mykiss) feed. Four ingredient blends were formulated with 20 and 40% C- DDGS, and 20 and 40% HP-DDG, along with other required dietary ingredients. Each diet was extruded using two replications; a fishmeal based diet acted as the control diet. The highest and the lowest extrudate moisture content and water activity were observed for the diets containing 20% DDGS and 40% HP-DDG, respectively. Compared to the control diet, increasing HP-DDG content from 20 to 40% had no effect on the bulk density of the products, while increasing DDGS content from 20-40% led to a considerable rise in bulk density of the extrudates by 14.2 and 6%, respectively. Also, extrudates with the lowest brightness, greenness, and yellowness values were obtained from the diet containing 20% DDGS, whereas the most color intensity values were observed for the diets containing 40% DDGS and 20% HP-DDG. Increasing DDGS and HP-DDG from 0-40% caused a remarkable increase in water absorption index, by 72 and 30%, respectively. Likewise, the water solubility index increased, but in a considerably lesser order of magnitude. High pellet durability index of more than 99% was achieved with inclusion of either DDGS or HP-DDG. None of the diets impacted the thermal properties of the extrudates. Inclusion of 20 and 40% DDGS resulted in the extrudates with the largest and the smallest unit density values of nearly 887 and 750 kg/m<sup>3</sup>, respectively. As was expected, expansion ratio decreased with increasing unit density. Increasing inclusion levels of HP-DDG did not show any effect on unit density or expansion ratio of the products. Future research should concentrate on investigating the effects of both extrusion processing and graded levels of different types of DDGS on Rainbow trout feeds.</p>
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Singh, Ravinder, Cheng-Chia Yu, Guan-Wei Chen, Ching-Hsueh Chen, Nasibeh Y. Sinaki, Jenshinn Lin und Filiz Koksel. „Butterfly Pea Flower as a Novel Ingredient to Produce Antioxidant-Enriched Yellow Pea-Based Breakfast Cereals“. Foods 11, Nr. 21 (30.10.2022): 3447. http://dx.doi.org/10.3390/foods11213447.
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Butterfly pea flower (BP) is a rich source of bioactive components and can potentially be utilized to produce appealing, wholesome foods. Antioxidant and dietary fiber-enriched breakfast cereals were produced by extrusion cooking using blends of BP and yellow pea flour (YP). BP was added to YP at 0%, 5% and 10% levels (w/w), respectively, and extruded at two temperature profiles with die temperatures of 130 and 150 °C. Incorporation of BP significantly (p < 0.05) improved the total phenolics content, antioxidant properties, and insoluble and total dietary fiber content of the extrudates, with 10% BP extrudates showing the highest values. At a die temperature of 150 °C, the extrudates had a higher expansion ratio, a lower dry hardness, and a higher dry crispiness as compared to those at 130 °C. The color of BP-incorporated extrudates was darker and bluer as compared to the no-BP extrudates. The 10% BP extrudates retained relatively more of their hardness, crispiness, and crunchiness after soaking, indicating a better bowl-life and, therefore, better suitability of this blend formula for breakfast cereal production. Overall, this research shows that healthier breakfast cereals with appealing color and relatively longer bowl-life can be produced using BP, making BP a potential novel ingredient for extrusion formulations.
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Gumul, Dorota, Anna Korus und Rafał Ziobro. „Extruded Preparations with Sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads“. International Journal of Food Science 2020 (02.07.2020): 1–11. http://dx.doi.org/10.1155/2020/8024398.
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Gluten-free bread (GFB) usually has a lower nutritional value than its traditional counterparts and is deficient in health-promoting substances. Therefore, GFB is often enriched in gluten-free components containing high levels of bioactive substances. In this work, an attempt has been made to enrich GFB with rice flour-based extruded preparations produced at 80 and 120°C with a share of 10 and 20% sour cherry pomace. The study material consisted of the abovementioned preparations together with breads produced with their 10% share. In order to prove that the extruded preparations could be the source of phenolic compounds, their level was determined. The influence of the applied additions was assessed taking into account nutritional composition (protein, fat, ash, and carbohydrates), level of the phenolic compounds (total phenolic content, flavonoids, anthocyanins, and phenolic acids), antioxidant potential, and physical properties of the breads (texture volume, color). It was shown that the extrudates with a share of fruit pomace cause an enrichment of gluten-free breads in bioactive compounds. The gluten-free breads enriched in extrudates with sour cherry pomace obtained at 120°C contained even 6 times more polyphenols than breads with extrudates obtained at 80°C. At the same time, these breads contained the highest levels of flavonoids and phenolic acids among all the analyzed samples. Bread with the addition of the extrudate produced with 20% fruit pomace at 120°C was the most favorable in terms of bioactive compounds (total phenolic content, flavonoids, anthocyanins, and phenolic acids) and antioxidative activity. The abovementioned bread showed the highest amount of total, soluble and insoluble fiber, and a significant amount of ash and sugars and revealed the lowest hardness during 3 days of storage, in comparison with the other samples.
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Doğan, H., und M. V. Karwe. „Physicochemical Properties of Quinoa Extrudates“. Food Science and Technology International 9, Nr. 2 (April 2003): 101–14. http://dx.doi.org/10.1177/1082013203009002006.
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Response surface methodology (RSM) was used to analyse the effect of temperature, screw speed, and feed moisture content on physicochemical properties of quinoa extrudates. A three-level, three-variable, Box-Behnken design of experiments was used. The experiments were run at 16-24% feed moisture content, 130-170°C temperature, and 250-500 rpm screw speed with a fixed feed rate of 300 g/min. Second order polynomials were used to model the extruder response and extrudate properties as a function of process variables. Responses were most affected by changes in feed moisture content and temperature, and to a lesser extent by screw speed. Calculated specific mechanical energy (SME) values ranged between 170-402 kJ/kg which were lower than those observed for other cereals, most likely due to high (7.2%) fat content of quinoa. High levels of feed moisture alone, and in combination with high temperature, resulted in poor expansion. The best product, characterised by maximum expansion, minimum density, high degree of gelatinization and low water solubility index, was obtained at 16% feed moisture content, 130°C die temperature, and 375 rpm screw speed, which corresponds to high SME input. It was demonstrated that the pseudo-cereal quinoa can be used to make novel, healthy, extruded, snack-type food products.
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Gusev, K. A., D. N. Maimistov, V. I. Pavlovsky, A. R. Aliev, A. V. Pavlovsky, O. V. Ivanova, D. O. Tsyrenov und E. V. Flisyuk. „Development of the Composition and Technology for Production a Solid Dispersion System by Hot Melt Extrusion to Increase the Bioavailability of the Active Substance“. Drug development & registration 11, Nr. 4 (27.11.2022): 108–15. http://dx.doi.org/10.33380/2305-2066-2022-11-4-108-115.
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Introduction. The solubility of an active pharmaceutical ingredient plays a major role in drug absorption. Hot melt extrusion is a batch or continuous process that allows creating solid dispersion systems based on various carriers in order to increase solubility and bioavailability of active substances. Development of effective and safe analgesics is one of the most vital tasks of organic and medicinal chemistry. An innovative non-opioid analgesic with very low toxicity and low dosage, but practically insoluble in water, was used in this work. It was suggested to obtain a solid dispersion by hot melt extrusion in order to increase bioavailability.Aim. Development a hot melt extrusion technology for production of a solid dispersion system of PAV-0056 as an active substance and Plasdone™ S-630 as a polymeric carrier to increase the solubility.Materials and methods. PAV-0056 (methyl-2-(7-nitro-2-oxo-5-phenyl-3-propoxy-2,3-dihydro-1H-benzo[e][1,4]diazepin-1-yl)acetate) (JSC "Organica", Russia) Figure 1; Plasdone™ S-630 (Boai NKY Pharmaceuticals Ltd., China); PEG-1500 (Clariant, Switzerland); acetonitrile for chromatography (Thermo Fisher Scientific, Germany). Extrudates were obtained using a HAAKE™ MiniCTW co-rotating twin-screw laboratory extruder (Thermo Fisher Scientific, Germany). Extrudates were examined by optical microscopy and differential scanning calorimetry, and time of water solution stability was determined. The quantitative content of the active substance and related impurities in the 2.5 % solid dispersion of PAV-0056 was determined by HPLC-UV.Results and discussion. Hot melt extrusion process conditions were established for a mixture of 2.5 % PAV-0056 and Plasdone™ S-630. Stability of the extrudate solution in water was studied, the content of the active substance and impurities in the extrudates was determined. Based on the binary mixture, a composition containing 10 % of PEG-1500 was developed. The optimal conditions for the extrusion process were chosen for obtaining a solid dispersion system that meets the requirements of the regulatory documentation for the content of the active substance and impurities.Conclusion. The binary mixture proved to be unsuccessful for the creation of SDS by hot melt extrusion due to significant accumulation of impurities during the extrusion process. By adding PEG-1500 to the composition, it was possible to considerably lower the operating temperature of the process, reduce the impurity content in the extrudate, and maintain satisfactory stability of the PAV-0056 solution in water.
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Dai, Huihui, und Hongzhou An. „Effects of Cysteine on Physicochemical Properties of High-Moisture Extrudates Prepared from Plant Protein“. Foods 11, Nr. 19 (06.10.2022): 3109. http://dx.doi.org/10.3390/foods11193109.
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The effects of cysteine addition (0%, 0.05%, 0.10%, 0.15%, 0.20%, 0.25%) on the physicochemical properties of plant-based extrudates by high-moisture extrusion were investigated. The texturization degree, rheological properties, hardness, springiness and chewiness of the extrudates significantly improved with the addition of cysteine (<0.15%). Analysis of the microstructure showed that the addition of cysteine (<0.15%) improved the formation of the fiber structure in the extrudates. Cysteine (<0.15%) promoted the formation of new disulfide bonds and non-covalent bonds by changing the disulfide bonds of protein molecules and enhanced the cross-linking degree between proteins. However, the excessive addition of cysteine (>0.15%) had a negative impact on the formation of fiber structure. Analysis of secondary structure suggested that the ordered β-sheet structures gradually converted to the disordered β-turn and random coil structures with the addition of cysteine (>0.15%). In addition, analysis of odor properties with the addition of cysteine using an electronic nose showed the difference in volatile components of the extrudates mainly existed in halides, hydrocarbons, sulfides and amines. On the whole, the addition of cysteine could improve the quality of plant-based extrudates.
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Mansour, S. A., M. Halabl und R. Scholz. „Electron Microscopy of hydrothermally treated gamma-alumina“. Proceedings, annual meeting, Electron Microscopy Society of America 48, Nr. 4 (August 1990): 236–37. http://dx.doi.org/10.1017/s042482010017431x.
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Transmission electron microscopy (TEM) was utilized to study the microstructural changes that take place as a result of treating gamma-alumina extrudates at various temperatures for different treatment times. The value of the study comes from the numerous uses of gamma-alumina, the most important being as a support for catalysts, and from its ability to obtain valuable submicron-level information related to pore structure by TEM. The pore characteristics of the extrudates were controlled through controlling the treatment process. Extrudates were heated in an autoclave at temperatures of 150, 200 and 300°C for treatment times of 1,2,4 and 8h.A JEOL JEM-1200EX transmission electron microscope (TEM) operating at 120 kV was used. The TEM specimens were prepared by crushing the extrudates in a mortar and ultrasonically suspending the fine gamma-alumina powder in alcohol. The suspended particles were deposited on a perforated carbon film supported on a copper grid.
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Igual, Marta, Maria Simona Chiş, Adriana Păucean, Dan Cristian Vodnar, Sevastița Muste, Simona Man, Javier Martínez-Monzó und Purificación García-Segovia. „Valorization of Rose Hip (Rosa canina) Puree Co-Product in Enriched Corn Extrudates“. Foods 10, Nr. 11 (12.11.2021): 2787. http://dx.doi.org/10.3390/foods10112787.
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Serious issues and challenges of the world’s population are represented by dwindling natural food resources and the scale-up of sustainable food manufacturing. Therefore, the valorization of co-products from the food industry represents new methods for food development. The principal goal of the study was to capitalize rose hip (Rosa canina) co-product powder in extrudates, highlighting its influence on extrusion parameters, physicochemical, and nutritional characteristics. The water absorption index, swelling index, and hygroscopicity increased with the rose hip co-product addition. Furthermore, water solubility index, expansion index, porosity, image parameters (area and perimeter) of the extrudates decreased. Lycopene, β-Carotene, Zea-esters, and lutein were the main carotenoids identified in the extrudates; whereas Catechin, Di-gallic acid, Procyanidin dimmer 1, Procyanidin dimmer 2, and Isorhamnetin-glucuronide were the main flavonoids. Strong Pearson correlations were identified between carotenoids, total flavonoids, vitamin C, total folate, and antioxidant activity. Valorization of the Rosa canina powder co-product led to value-added products—corn extrudates—rich in bioactive compounds.
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Igual, Marta, Adriana Păucean, Dan Cristian Vodnar, Purificación García-Segovia, Javier Martínez-Monzó und Maria Simona Chiş. „In Vitro Bioaccessibility of Bioactive Compounds from Rosehip-Enriched Corn Extrudates“. Molecules 27, Nr. 6 (18.03.2022): 1972. http://dx.doi.org/10.3390/molecules27061972.
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The rosehip (Rosa canina L.) fruit has gained researchers′ attention due to its rich chemical composition in vitamin C, phenols, carotenoids, and high antioxidant activity; meanwhile, polymers such as pea protein are generally recognized as exhibiting a protection role against the extrusion process. Corn snacks extrudates obtained by replacing corn flour with 10% R. canina powder (R) and 10% R. canina with pea protein (RPP) were evaluated for the physicochemical, textural, optical, and nutritional characteristics. A sample manufactured without R. canina powder was used as a control. Hardness, crispiness, chewiness, and solubility index (WSI) of the final extrudates were improved by addition of R. canina and pea protein powder (PP); meanwhile, b* (yellow/blue coordinate), C (chroma), and h* (tone) optical parameters were significantly different from the control sample (p < 0.05). Extrusion highlighted a negative impact on total phenols, carotenoids, vitamin C, and antioxidant activity extrudates, while PP exhibited a good protection against the extrusion process. In vitro digestion increased the bioaccessibility of vitamin C, folate, antioxidant activity, total phenols, and total carotenoids mainly on RPP extrudates.
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Sta˚hlberg, U., und J. Hou. „A UBET-Simulation Meant for Basic Understanding of the Extrusion of Aluminum Profiles“. Journal of Engineering for Industry 117, Nr. 4 (01.11.1995): 485–93. http://dx.doi.org/10.1115/1.2803525.
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A plane strain UBET-model, meant for deeper understanding of the material flow in the extrusion of complex shaped aluminum profiles is presented. In order to get the desired straight shape of the extrudate, every part of its cross-section must exit the die with the same velocity. One intention of the present work is to imitate this problem and to analyze it in a simplified way. This has been done by studying the extrusion through a two-hole die face. The flow is balanced by determining the optimum lengths of the bearing lands, i.e., those lengths which result in equal exit velocities of the extrudates. Furthermore, the material flow, as influenced by the position of the die openings along the die face, has been investigated.
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Garg, Sanjeev Kumar, und Daya Shankar Singh. „Optimization of Physical Parameters for Cereals-Pulses Combination Based Extrudates Using Sequential Response Surface Methodology“. Journal of Food Science and Technology Nepal 7 (15.06.2014): 61–63. http://dx.doi.org/10.3126/jfstn.v7i0.10607.
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Plant proteins in the form of flour, grits etc. are not in the palatable form as such due to lack of meat like texture, flavour and appearance. Thus the present need exists to prepare a palatable inexpensive vegetable based high protein foods. The extrusion cooking process converts the protein in its amorphous defatted flour form to fibrous structures. An extruded snack from Bengal gram brokens-sorghum blends was prepared by using Wenger X-5 extruder. The properties of the extrudates were studied at three different moisture levels (15, 20 and 25% w.b.) and three levels of barrel temperature (80, 90 and 100°C) with 5 levels of blending ratio of Bengal gram brokens-sorghum blends (10, 15, 20, 25 and 30%). All the physical parameters were optimized to have the best quality extrudates by RSM. The best quality extruded snack was obtained at 80°C barrel temperature, 15% moisture content of feed and 10% blending ratio followed by 15% moisture content of feed and 10% blending ratio at 100°C barrel temperature. Texture analysis of the optimized extrudate was also done for crispiness test and hardness test to have an idea of the resistance that the snack may offer on first bite to the consumer. The maximum value of crispness and minimum hardness was obtained at 15% moisture content, 100°C temperature. DOI: http://dx.doi.org/10.3126/jfstn.v7i0.10607 J. Food Sci. Technol. Nepal, Vol. 7 (61-63), 2012
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Sobota, Aldona, Piotr Zarzycki, Anna Wirkijowska, Zbigniew Rzedzicki und Agnieszka Pawlas. „Application of extrusion-cooking technology in hatchery waste management“. Open Life Sciences 15, Nr. 1 (13.08.2020): 572–79. http://dx.doi.org/10.1515/biol-2020-0065.
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AbstractThe purpose of the present study was to examine the extrusion-cooking process of cereal blends with addition of hatchery waste (HW). The effect of HW addition on the physical properties and chemical composition of the extrudates was examined. The share of the HW in blends with corn meal was variable in the range of 5–30%. The study was conducted using a counter-rotating twin-screw extruder (L:D ratio 12:1, screw speed 75 rpm, die diameters 3 mm × 6 mm, profile of barrel temperature 120/140/180/180/130°C, and material moisture 28%). Increase in the content of the HW from 5 to 30% reduced the expansion ratio, pellet durability index, water absorption index, and water solubility index of the extrudates. The microstructure of the extrudates with HW addition is non-homogeneous; the areas with densely packed and adherent granules, interwoven with fibrous structures, can be observed. Increase in the share of HW leads to a lowering of the levels of crude fiber and total dietary fiber in the extrudates. Moreover, a significant increase in the content of protein, crude fat, and mineral elements such as calcium, sodium, magnesium, and iron was observed.
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Misiolek, Wojciech Z., und William R. Van Geertruyden. „Combined Numerical Simulation and Microstructure Characterization for Prediction of Physical Properties in Extruded Aluminum Alloys“. Key Engineering Materials 424 (Dezember 2009): 1–8. http://dx.doi.org/10.4028/www.scientific.net/kem.424.1.
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The extrusion process provides conditions for non-uniform metal flow depending on strain, strain rate and temperature of deformation as well as deformation zone geometry. As a result of these conditions significant microstructure gradients are present within the extrudate. The extreme case of the microstructure gradient is a formation of the peripheral coarse grain structure (PCG). This phenomenon is present in many structural aluminum alloys extrudates and its presence should be eliminated or at least significantly reduced because of the mechanical properties and aesthetic points of view. A number of experiments, including physical and numerical simulations, were performed in order to understand and model the origin of the PCG in indirect extrusion of 6xxx alloys. These experiments included different alloy chemistry, various temperatures, extrusion ratios and extrusion speeds allowing analysis of their influence. Parallel to the experimental results the numerical simulation of the metal flow showing the origin of the metal in different extrudate location was performed using software package DEFORM TM. A review of performed research will be followed by the analysis of the results and discussion of future needs.
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Lopez-Barrios, Lidia, Erick Heredia-Olea, Daniel Guajardo-Flores, Esther Perez-Carrillo und Janet A. Gutiérrez Uribe. „Bioactive Peptides by in vitro Digestion of Germinated Bean Cotyledons Extrudates“. Journal of Food Research 7, Nr. 1 (05.01.2018): 76. http://dx.doi.org/10.5539/jfr.v7n1p76.
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Germinated black bean cotyledons were extruded at two different screw speeds (350 or 400 rpm). Extrudates were digested with pepsin and pancreatin to evaluate the antioxidant and anti-inflammatory activities of hydrolysates collected at 0, 60, 90, 120 and, 180 min. Soluble protein recovered before the enzymatic digestion of extrudates obtained at 350 rpm (E1), or 400 rpm (E2) showed the highest antioxidant (AOX) capacity, with 2,790 or 2,335 µmol eq Trolox/g, respectively and the best nitrogen oxide inhibitory. Even though extrudates presented different peptides profiles, the enzymatic digestion of the storage proteins released similar peptides. RLL and YAL were among the identified peptides obtained after 180 min of enzymatic digestion. Extrusion can be a useful process to produce novel functional ingredients from legume proteins for the food industry.
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Reitz, Claudia, und Peter Kleinebudde. „Spheronization of solid lipid extrudates“. Powder Technology 189, Nr. 2 (Januar 2009): 238–44. http://dx.doi.org/10.1016/j.powtec.2008.04.009.
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Day, Li, und Barry G. Swanson. „Functionality of Protein-Fortified Extrudates“. Comprehensive Reviews in Food Science and Food Safety 12, Nr. 5 (September 2013): 546–64. http://dx.doi.org/10.1111/1541-4337.12023.
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Morgado Lopes, A., V. Wernert, L. Sorbier, V. Lecocq, M. Antoni und R. Denoyel. „Transport in multiscale porous extrudates“. Microporous and Mesoporous Materials 310 (Januar 2021): 110640. http://dx.doi.org/10.1016/j.micromeso.2020.110640.
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