Bibliografias temáticas / Extrudates

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Literatura científica selecionada sobre o tema "Extrudates"

Autor: Grafiati
Publicado: 4 de junho de 2021
Última modificação: 20 de fevereiro de 2023

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Artigos de revistas sobre o assunto "Extrudates"

1

Zlomke, Christin, Johannes Albrecht e Karsten Mäder. "Nicardipine Loaded Solid Phospholipid Extrudates for the Prevention of Cerebral Vasospasms: In Vitro Characterization". Pharmaceutics 12, n.º 9 (28 de agosto de 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 e I. S. Wardhana. "Characteristics changes of Pasuruan locally grown brown sorghum grain due to extrusion process". IOP Conference Series: Earth and Environmental Science 924, n.º 1 (1 de novembro de 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 e Norazlin Abdullah. "Physical and Microstructure Properties of Oyster Mushroom-Soy Protein Meat Analog via Single-Screw Extrusion". Foods 9, n.º 8 (31 de julho de 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 e Javier Martínez-Monzó. "Influence of microalgae addition in formulation on colour, texture, and extrusion parameters of corn snacks". Food Science and Technology International 26, n.º 8 (6 de maio de 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 e Neelam Upadhyay. "Textural and Sensory Characteristics of Milk Protein- Maize Flour-based Extrudates". Journal of Agricultural Engineering 58, n.º 02 (30 de junho de 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 e Chakrit Sirisinha. "Study of Rheological Behavior and Extrudate Surface Quality of Rubber Compounds". Advanced Materials Research 844 (novembro de 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, n.º 4 (agosto de 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 e Ruangdaj Tongsri. "Copper Powder Extrusion: A Smart Processing for Energy and Environment Conservation". Advanced Materials Research 55-57 (agosto de 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 e 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 de agosto de 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 e 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, n.º 6 (dezembro de 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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Mais fontes

Teses / dissertações sobre o assunto "Extrudates"

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Castro, Terezan Vanina Helen de. "Desenvolvimento de salgadinhos expandidos à base de farinhas de milho e quinoa pelo processo de extrusão termoplástica". [s.n.], 2011. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256341.

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Orientador: Fernanda Paula Collares Queiroz
Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-18T11:02:37Z (GMT). No. of bitstreams: 1 CastroTerezan_VaninaHelende_D.pdf: 2092752 bytes, checksum: aa76b9dfefe523915640c52fb45ac5e3 (MD5) Previous issue date: 2011
Resumo: Neste trabalho, foram desenvolvidos, pelo processo de extrusão termoplástica, salgadinhos expandidos à base de farinha de milho enriquecidos com a incorporação de farinha de quinoa, visando o aumento do valor nutricional. O milho é muito utilizado na fabricação de salgadinhos pelo fato de expandir com facilidade. A quinoa (Chenopodium quinoa) é um pseudocereal de importante potencial agronômico e alto valor nutricional, apresentando elevado teor de proteína, com expressivos níveis do aminoácido lisina. As matérias-primas foram caracterizadas quanto às propriedades físicas, químicas e nutricionais. Para verificar quais parâmetros influenciariam as propriedades dos salgadinhos expandidos, primeiramente foi realizado um delineamento fatorial fracionado 25-1, cujas variáveis independentes foram: (i) umidade inicial da amostra; (ii) teor de farinha de quinoa; (iii) temperatura da 4ª zona do extrusor; (iv) temperatura da 5ª zona do extrusor e (v) velocidade da rosca. As variáveis dependentes avaliadas foram: (i) índice de expansão, (ii) dureza e (iii) lisina biodisponível. As variáveis que influenciaram significativamente pelo menos uma das respostas, considerando p<0,20, foram: (i) umidade inicial da amostra, (ii) teor de farinha de quinoa e (iii) temperatura da 5ª zona do extrusor. Na sequência, foi executado um Delineamento Composto Central Rotacional (DCCR), com essas três variáveis independentes, alterando as faixas de estudos em função do impacto que as mesmas apresentaram sobre as respostas. Não foi possível gerar modelos matemáticos válidos que descrevessem a tendência da dureza e da lisina biodisponível nas faixas de variação estudadas (umidade de 15 a 20%, teor de farinha de quinoa entre 15 e 50% e temperatura da 5ª zona do extrusor de 110 a 160ºC). O aumento destas três variáveis independentes promoveu a redução do índice de expansão. Pela análise de superfície de resposta, observou-se que as condições para a produção de salgadinhos extrudados com alta expansão foram: umidade inicial da amostra em 17,5%, adição de 22% de farinha de quinoa e temperatura de 110ºC na 5ª zona do extrusor. Nestas condições, foram produzidos salgadinhos expandidos apenas de milho (padrão) e salgadinhos com incorporação de 22 e 43% de quinoa, que foram caracterizados, aromatizados e submetidos a uma avaliação sensorial de aceitação e intenção de compra. Os salgadinhos expandidos de milho e quinoa apresentaram dureza e diâmetros similares aos disponíveis no mercado, indicando que as condições do processo de extrusão foram adequadamente escolhidas. Do ponto de vista nutricional, os salgadinhos com quinoa apresentaram maior teor de proteína, aminoácidos essenciais (treonina, cisteína, isoleucina, lisina e triptofano) e lisina biodisponível, em relação ao salgadinho apenas de milho, mostrando a viabilidade da adição de farinha de quinoa em produtos à base de milho para aumentar o seu valor nutricional. O salgadinho expandido com 22% farinha de quinoa apresentou boa aceitação e alta intenção de compra, enquanto o salgadinho com 43% não foi bem aceito, por apresentar menor expansão, escurecimento e sabor residual
Abstract: In this work, expanded snacks made from corn flour enriched by incorporating quinoa flour with the aim of increasing the nutritional value, were developed and processed by thermoplastic extrusion. Corn is widely used in snack production since it expands easily. Quinoa (Chenopodium quinoa) is a pseudocereal with important agronomic potential and a high nutritional value, containing an elevated protein content and expressive amount of the amino acid lysine. The raw materials were characterized with respect to their physical, chemical and nutritional properties. Initially a 25-1 Fractional Factorial Design was used to determine which parameters influenced the properties of the expanded snacks, the independent variables being: (i) initial moisture content; (ii) amount of quinoa flour; (iii) temperature of the 4th extruder zone; (iv) temperature of the 5th extruder zone and (v) screw speed. The dependent variables evaluated were: (i) expansion ratio; (ii) hardness and (iii) available lysine. The independent variables that significantly influenced at least one of the responses, considering p<0.20, were: (i) initial moisture content; (ii) amount of quinoa flour; and (iii) temperature of the 5th extruder zone. In sequence, a Central Composite Rotatable Design (CCRD) was carried out with the above three independent variables, altering the range of the study considering the impact they had on the responses. It was not possible to obtain valid mathematical models to describe the trends with respect to hardness and available lysine in the range of variation studied (moisture content from 15 to 20%, quinoa flour content from 15 to 50% and temperature in the 5th extruder zone from 110 to 160ºC). Increases in these three independent variables resulted in a reduction in the expansion ratio. From the analysis of the response surface, it was observed that the conditions required to produce highly expanded extruded snacks were: initial moisture content of 17.5%, addition of 22% of quinoa flour and a temperature of 110ºC in the 5th extruder zone. Under these conditions, expanded snacks were produced with 100% corn (standard) and with the incorporation of 22 and 43% of quinoa flour, and subsequently characterized, aromatized and subjected to a sensory evaluation for acceptance and purchasing intention. The expanded corn and quinoa snacks showed values for hardness and diameter similar to those available on the market, indicating that the extrusion process conditions were suitably chosen. From the nutritional point of view, the snacks with the incorporation of quinoa showed higher protein and essential amino acid (threonine, cysteine, isoleucine, lysine and tryptophan) contents and available lysine, as compared to the 100% corn snacks, demonstrating the feasibility of adding quinoa flour to corn products to increase their nutritional value. The expanded snack with 22% of quinoa flour was well accepted and showed high purchasing intention, whereas the snack with 43% was not well accepted because it showed less expansion, darkening and an aftertaste
Doutorado
Tecnologia de Alimentos
Doutor em Tecnologia de Alimentos
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Cantin, Oriane. "PEO hot melt extrudates for controlled drug delivery". Thesis, Lille 2, 2016. http://www.theses.fr/2016LIL2S035/document.

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Parmi les procédés de fabrication continue, l’extrusion par fusion à chaud est une technique dont l’intérêt dans le domaine pharmaceutique est grandissant. Ce procédé permet la formation des dispersions solides des substances actives au sein des matrices polymériques ou lipidiques. En fonction de l’excipient et de la substance active, cela peut être largement utilisé pour la conception des systèmes: (i) pour une libération immédiate, (ii) pour une libération modifiée et (iii) pour le masquage de goût. Les systèmes à libération modifiée sont des dispositifs intéressants qui permettent d’améliorer la biodisponibilité de la substance active, son efficacité ainsi que l’observance des patients. En fonction de la nature de l’excipient, différents systèmes avec des mécanismes de libération variés peuvent être produit, notamment des matrices inerte, érodable ou gonflante. Le poly éthylène oxide est un polymère semi- cristallin et hydrophile qui peut être utilisé pour la libération contrôlée. Son point de fusion compris entre 63 et 67 °C le rend adapté pour l’extrusion. Surtout, ses capacités de gonflement permettent d’administrer la substance active de façon contrôlée en fonction du poids moléculaire du poly éthylène oxide. Les objectifs de ce travail sont (i) d’étudier l’impact des paramètres critiques du procédé (température d’extrusion et vitesse des vis d’extrudeuse) sur le profil de libération de la substance active, (ii) de déterminer l’impact des paramètres de formulations (poids moléculaire du poly éthylène oxide, charge et type de la substance active) sur le profil de libération de la substance active et (iii) d’évaluer des formes galéniques solides conçues par le procédé d’extrusion à celui de la compression directe. Il a été montré que la variation de la température d’extrusion et de la vitesse des vis altérait l’apparence de l’extrudat et ainsi la distribution de la substance active au sein de l’extrudat. Il s’est avéré dans notre étude que la libération de la substance active n’était pas particulièrement affectée par ces changements de température et vitesse de vis de l’extrudeuse. De plus, cette étude a permis de fixer les paramètres pour les projets suivants: température 100 °C ; vitesse des vis 30 rpm ; longueur de la forme galénique 1 cm. Des extrudats de poly ethylène oxide contenant 10 % de théophylline et du poly éthylène oxide de 100 à 7000 kDa ont été utilisés dans ce travail. Il a été observé que lorsque le poids moléculaire du poly ethylène oxide augmente de 100 à 600 kDa, la libération en substance active diminue de façon importante alors qu’une augmentation jusqu’à 7000 kDa ne diminue que légèrement la libération. Des études du gonflement ont montré que ce phénomène corrélait aux variations de volume de la partie opaque de l’extrudat (gel non transparent et cœur solide)
Among continuous manufacturing processes, hot melt extrusion is a technique with growing interest in the pharmaceutical field. This process enables the formation of solid dispersions of many drugs within a polymeric or lipidic carrier. Hot melt extrusion can be widely used for different issues using the appropriate carrier and drug. Here are the mostly used concepts in pharmaceutical solid dosage forms: (i) immediate release, (ii) modified release and (iii) taste masking. Modified release systems have been taken into account to be very interesting devices for the improvement of drug- bioavailability, drug- efficacy as well as the patient compliance. Various systems with different release mechanisms can be manufactured, depending on the nature of the carrier (inert, erodible, and swelling matrices). Poly ethylene oxide is a semi crystalline and hydrophilic polymer which can be used to control drug delivery. The poly ethylene oxide melting point ranging from 63 to 67 °C makes it suitable for hot melt extrusion. Importantly, the swelling capacities of the hydrophilic poly ethylene oxide matrices are able to deliver drug in a time controlled manner, in respect of the poly ethylene oxide molecular weights. The purposes of this work were (i) to study the impact of critical process parameters (extrusion temperature and screw speed) on the drug release behavior, (ii) to determine the impact of formulation parameters (poly ethylene oxide molecular weight, nature of drug and drug loading) on drug release kinetics, and (iii) to evaluate solid dosage forms prepared by hot melt extrusion versus direct compression. Interestingly, the variation of the extrusion temperature and the screw speed leads to the altering of the extrudate appearance and thus the distribution of drug into the extrudate. However, this changing has not influenced the drug release remarkably. Thus, this study was useful to set the parameters for the following projects (temperature 100 °C; screw speed 30 rpm; dosage form size 1 cm). Poly ethylene oxide hot melt extrudates containing 10 % theophylline and based on 100 - 7,000 kDa poly ethylene oxide are used for this thesis. Importantly, the drug release decreased substantially with the increase of the poly ethylene oxide molecular weight from 100 to 600 kDa. However, further increasing of the molecular weights leads to only a slight decrease in the release rate. Swelling studies have shown that this phenomenon correlated with the change in volume of the opaque part of the extrudates (non-transparent gel and solid core)
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Solina, Marica, University of Western Sydney, of Science Technology and Environment College e Centre for Advanced Food Research. "Investigations on aroma development in wheat and soy extrudates". THESIS_CSTE_CAFR_Solina_M.xml, 2001. http://handle.uws.edu.au:8081/1959.7/525.

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The factors determining the generation of aroma in starch extrudates containing added ingredients with aroma precursors were elucidated. Analyses were performed using headspace analysis of raw materials and extrudates and subsequent analysis by Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Olfactometry (GC-O. Study I described the volatile, amino acid and fatty acid profiles of Hydrolised vegetable protein (HVP)and Soy protein isolate (SPI). Studies II, III and IV descibed the volatiles developed from extrusion of different feedstocks under mild and extreme processing conditions. Wheat starch was chosen as the carrier.A comparison of the influence of the three different ingredients HVP, SPI and glucose, added to the starch feed, showed the formation of Strecker aldehydes and Maillard-type compounds were significantly affected by the addition of these ingredients. The work in this thesis demonstrated that the addition of ingredients such as HVP, SPI, glucose, cysteine, cysteine-HCI, modifies the aroma of wheat starch extrudates. Furthermore, it showed the changes in conditions of extrusion and pH will greatly influence the aroma profile of the products.
Doctor of Philosophy (PhD)
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Plews, Andrew G. "Structure, mechanical properties and acoustic emissions of starch extrudates". Thesis, Imperial College London, 2008. http://hdl.handle.net/10044/1/11867.

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Structural characterisation, mechanical properties and acoustic properties of solid biopolymer food foams {starch extrudates) are the major subject areas studied through this thesis. Initial stages involved the development of a method for capturing mechanical destruction acoustic emissions. Consideration was given to mechanical test parameters, vibrations from the test rig, extrudate geometry and ensuring frequency spectra acoustic differences occur. Structural characterisation was developed using x-ray microtomography (XMT). Pore size distributions, volume fraction porosity and average oell wall thickness were taken from XMT images. A three dimensional watershed algorithm was successfully applied to the three dimensional XMT images to segment interconnected-regions into recognisable cells. This stage is required due to the open-cell nature ofextrudate porosity. In order to obtain samples of differing porosity but all other parameters constant an expansion control chamber (ECC) was used. The ECC alters the pressure differential across the extruder die face whilst leaving extrusion conditions constant Considering extrusion pressures, extrusion temperatures and extrudate skeletal material density the effect of the ECC on the extrusion process (and hence skeletal material) has been evaluated. The effect ofthe ECC on extrudate structure/porosity is also discussed. Modelling of the approximate vibration frequencies ofcell walls was carried out using simple models. The aim was to find if these vibrations are responsible for the frequency peaks seen in the mechanical destruction frequency spectra. This provides an understanding of what needs to be altered during production for control ofacoustic emissions. Relationships between pore structure and mechanical measures were considered as well as those between acoustic emissions and mechanical measures.
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Solina, Marica. "Investigations on aroma development in wheat and soy extrudates". Thesis, View thesis, 2001. http://handle.uws.edu.au:8081/1959.7/525.

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The factors determining the generation of aroma in starch extrudates containing added ingredients with aroma precursors were elucidated. Analyses were performed using headspace analysis of raw materials and extrudates and subsequent analysis by Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatography-Olfactometry (GC-O. Study I described the volatile, amino acid and fatty acid profiles of Hydrolised vegetable protein (HVP)and Soy protein isolate (SPI). Studies II, III and IV descibed the volatiles developed from extrusion of different feedstocks under mild and extreme processing conditions. Wheat starch was chosen as the carrier.A comparison of the influence of the three different ingredients HVP, SPI and glucose, added to the starch feed, showed the formation of Strecker aldehydes and Maillard-type compounds were significantly affected by the addition of these ingredients. The work in this thesis demonstrated that the addition of ingredients such as HVP, SPI, glucose, cysteine, cysteine-HCI, modifies the aroma of wheat starch extrudates. Furthermore, it showed the changes in conditions of extrusion and pH will greatly influence the aroma profile of the products.
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Solina, Marica. "Investigations on aroma development in wheat and soy extrudates /". View thesis, 2001. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20050810.131130/index.html.

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Thesis (Ph.D.) -- University of Western Sydney, 2001.
"A thesis submitted for the degree of Doctor of Philosophy" "Supervisory panel, Food Science Australia: Robert L. Johnson, Frank B. Whitfield, University of Western Sydney: Paul A. Baumgartner, Grant Wyllie" Bibliography : leaves 179-192.
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Fitriani, Shanti. "Sago starch : behaviour and manufacture of expanded iron-fortified extrudates". Thesis, University of Nottingham, 2016. http://eprints.nottingham.ac.uk/38745/.

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Sago starch is extracted from the trunk of sago palm (Metroxylon spp.), which is found throughout South East Asia. In Indonesia sago is considered an underutilised crop and moreover Iron Deficiency Anaemia (IDA) is prevalent among particularly women and children. Creation of a ready to eat product from sago, which was fortified with iron, would address issues of food security both in terms of nutrition and as a non-imported carbohydrate source. With this aim studies for the manufacture of a thermomechanical directly expanded snack product using a commercial source of sago starch were conducted. Composition and properties of sago starch were analysed and compared with rice and cassava. Sago starch differed in several aspects from the two other starches widely processed in Asia. Sago starch had large granules, had the highest amylose levels and gelatinisation temperature (76 °C). X-ray diffraction suggested an A-type packing for all samples, including the sago where literature suggest a C-type ordering. Conversion of the starches (30% moisture) and their flow were studied in a capillary rheometer. A stable extruded product was achieved, but it did not expand. Capillary rheometer data showed pseudoplastic behaviour of the moistened sago starch. With increasing temperature viscosity decreased and no impact of the presence of iron (ferrous sulphate heptahydrate 800 ppm) on the flow behaviour was found, but the inclusion of iron made the extrudates brown in colour. The losses of crystallinity were measured on the extrudates from the rheometer. Levels of order loss were predicted from the state diagram and by comparison with the DSC enthalpy changes for uncooked sago at higher moisture contents. When processed at 70 °C the samples showed more amorphous material than anticipated. When processed at 100 °C still 30% of the order remained. This indicated that shear and moisture levels are critical in the processing of the starch. Thermomechanical extrusion was carried out on a twin screw pilot scale machine (Thermo Fisher, Prism). The screw and die configuration and feed rate for the sago starch (8 kg/h) were fixed. The impact of variable processing parameters of water feed rate (16.5 to 25% wwb), screw speed (200, 300 and 400 rpm) and die temperature (120, 140 and 160 °C) on the physical and physicochemical properties of extruded sago starch were investigated. At the lower water feed rates expansion occurred as the product left the extruder to form a stable extrudate with multiple air cells, which gave a crispy texture. The specific mechanical energies needed to create the expanded product were high at 400-500Whr/kg. The properties of the extrudates were more affected by water feed rate than by alterations in screw speed or die temperature. In order to reduce discolorations, iron-fortified sago starch extrudates were made using iron and ascorbic acid (1:6 ratio). The presence of additives at low water feed rate had no detrimental impact on the extrudates. The recommended extrusion parameters for the manufacture of an extruded sago starch product would be: feed rate of 8 kg/h, screw speed of 300 rpm, die temperature at 140 °C, and water feed rate at 4 mL/min (equivalent to 16.5% wwb), and it is possible that machine settings that produce even higher SME values may allow a more expanded product. From this work it appears that an iron fortified directly expanded sago product could be manufactured. Its nutritional properties and commercial applicability would need to be ascertained.
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Shen, Bin. "Experimental approaches for determining rheological properties of cement-based extrudates /". View Abstract or Full-Text, 2003. http://library.ust.hk/cgi/db/thesis.pl?CIVL%202003%20SHEN.

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Thesis (M. Phil.)--Hong Kong University of Science and Technology, 2003.
Includes bibliographical references (leaves 120-125). Also available in electronic version. Access restricted to campus users.
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Nasr, M., H. Karandikar, R. T. A. Abdel-Aziz, N. Moftah e Anant R. Paradkar. "Novel nicotinamide skin-adhesive hot melt extrudates for treatment of acne". Taylor and Francis, 2018. http://hdl.handle.net/10454/16734.

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No
Hot melt extrusion is a continuous process with wide industrial applicability. Till current date, there have been no reports on the formulation of extrudates for topical treatment of dermatological diseases. The aim of the present work was to prepare and characterize medicated hot melt extrudates based on Soluplus polymer and nicotinamide, and to explore their applicability in acne treatment. The extrudates were characterized using DSC, FTIR, XRD, and DVS. The extrudates were also tested for their skin adhesion potential, ability to deposit nicotinamide in different skin layers, and their clinical efficacy in acne patients. The 10% nicotinamide extrudates exhibited amorphous nature which was reserved during storage, with no chemical interaction between nicotinamide and Soluplus. Upon contrasting the skin adhesion and drug deposition of extrudates and nicotinamide gel, it was evident that the extrudates displayed significantly higher adhesion and drug deposition reaching 4.8 folds, 5.3 folds, and 4.3 folds more in the stratum corneum, epidermis and dermis, respectively. Furthermore, the extrudates significantly reduced the total number of acne lesions in patients by 61.3% compared to 42.14% with the nicotinamide gel. Soluplus extrudates are promising topical drug delivery means for the treatment of dermatological diseases.
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Chen, Fei. "Chitosan and chitosan/wheat gluten blends : properties of extrudates, solid films and bio-foams". Doctoral thesis, KTH, Polymera material, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-172435.

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This thesis presents four different studis describing the characteristics and processing opportunities of two widely available biopolymers: chitosan and wheat gluten. The interest in these materials is mainly because they are bio-based and obtained as co- or by-products in the fuel and food sector In the first study, high solids content chitosan samples (60 wt.%) were successfully extruded. Chitosan extrusion has previously been reported but not chitosan extrusion with a high solids content, which decreases the drying time and increases the production volume. An orthogonal experimental design was used to assess the influence of formulation and processing conditions, and the optimal formulation and conditions were determined from the orthogonal experimental analysis and the qualities of the extrudates. The mechanical properties and processing-liquid mass loss of the optimized extrudates showed that the extrudates became stable within three days. The changes in the mechanical properties depended on the liquid mass loss. In a separate study, monocarboxylic (formic, acetic, propionic, and butyric) acid uptake and diffusion in chitosan films were investigated. It is of importance in order to be able to optimize the production of this material with the casting technique. The time of the equilibration uptake in the chitosan films exposed to propionic and butyric acid was nine months. This long equilibration time encouraged us study the exposed films further. The uptake and diffusivity of acid in the films decreased with increasing acid molecular size. A two-stage absorption curve was observed for the films exposed to propionic acid vapour. The films at the different stages showed different diffusivities. The acid transport was also affected by the structure of the chitosan films. X-ray diffraction suggested that the crystal structure of the original films disappeared after the films had been dried from their acid-swollen state, and that the microstructure of the dried films depended on the molecular size of the acid. Compared with the original films, the dried films retained their ductility, although a decrease in the molecular weight of the chitosan was detected. The water resistance of the acid-exposed films was increased, even though the crystallinity of these films was lower. The third study was devoted to chitosan/wheat gluten blend films cast from aqueous solutions. Different solvent types, additives and drying methods were used to examine their effects on the microstructures of the blended films. Chitosan and wheat gluten were immiscible in the aqueous blend, and the wheat gluten formed a discrete phase, and the homogeneity of the films was improved by using a reducing agent, compared with films prepared using only water/ethanol as cast media. Adding urea and surfactants resulted in a medium homogeneity of the films compared to those prepared with the reducing agents or with only water/ethanol. An elongated wheat gluten phase was observed in a film using glyoxal, in contrast to pure chitosan/wheat gluten blends. The opacity of the different films was studied. The mechanical properties and humidity uptake of the films increased with increasing chitosan content. The films containing 30 wt.% of wheat gluten showed the most promising mechanical properties, close to those of the pristine chitosan films. The final part describes the preparation and properties of a bio-foam composed of a blend of chitosan and wheat gluten. This foam was prepared without any porogen or frozen liquid phase to create porosity. A unique phase distribution of the chitosan and wheat gluten solutions formed without any agitation, and the foam was obtained when the liquid phase were withdrawn under vacuum. These foams showed high mass uptake of n-hexane and water in a short time due to their open pores and high porosity. The maximum uptake of n-hexane measured was 20 times the initial mass of the foam. The foams showed a high rebound resilience (94 % at 20 % compression strain) and they were not broken when subjected to bending.

QC 20150825

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Livros sobre o assunto "Extrudates"

1

Barbosa, Cassio. Caracterização: Ligas de alumínio extrudadas/soldadas p/centelhamento: Ligas AA 6013 e AA 6061. Saarbrücken: Novas Edições Acadêmicas, 2017.

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2

Berry, Colin. An investigation into the polyethylene extrudates produced by simultaneous orientation and high temperature quenching. 1993.

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3

Sirisinha, Chakrit. Mechanisms of extrudate swell and melt fracture in SBR compounds. 1996.

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Capítulos de livros sobre o assunto "Extrudates"

1

Mościcki, Leszek, e Agnieszka Wójtowicz. "Raw Materials in the Production of Extrudates". In Extrusion-Cooking Techniques, 45–63. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA, 2011. http://dx.doi.org/10.1002/9783527634088.ch3.

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2

Oikonomopoulou, Vasiliki, Asterios Bakolas e Magdalini Krokida. "Physical and Sensory Properties of High Added Value Rice Extrudates". In Food Engineering Series, 197–220. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-24040-4_11.

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3

Milotskyi, Romain, Christophe Bliard, Richard Venditti e Ali Ayoub. "Starch Extrudates as Sustainable Ingredients in Food and Non-Food Applications". In ACS Symposium Series, 89–113. Washington, DC: American Chemical Society, 2018. http://dx.doi.org/10.1021/bk-2018-1304.ch005.

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Gooch, Jan W. "Extrudate". In Encyclopedic Dictionary of Polymers, 286. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_4694.

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Gooch, Jan W. "Extrudate Roughness". In Encyclopedic Dictionary of Polymers, 286. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_4695.

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Gooch, Jan W. "Extrudate Swelling". In Encyclopedic Dictionary of Polymers, 286–87. New York, NY: Springer New York, 2011. http://dx.doi.org/10.1007/978-1-4419-6247-8_4696.

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Krishnan, Padmanaban G., James L. Julson, Deborah J. Robison e Yashwant V. Pathak. "Polyethylene-Starch Extrudates as Erodible Carriers for Bioactive Materials: I. Erodibility and in vitro Dye Release Studies". In Advances in Controlled Delivery of Drugs, 59–71. Boca Raton: Routledge, 2021. http://dx.doi.org/10.1201/9781315136837-3.

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Koopmans, R. J. "Die swell or extrudate swell". In Polymer Science and Technology Series, 158–62. Dordrecht: Springer Netherlands, 1999. http://dx.doi.org/10.1007/978-94-011-4421-6_22.

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Koopmans, R. J. "‘Melt fracture’ or extrudate distortions". In Polymer Science and Technology Series, 421–26. Dordrecht: Springer Netherlands, 1999. http://dx.doi.org/10.1007/978-94-011-4421-6_59.

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Mitsoulis, E. "Extrudate swell in multilayer polymer flows". In Progress and Trends in Rheology II, 131–34. Heidelberg: Steinkopff, 1988. http://dx.doi.org/10.1007/978-3-642-49337-9_36.

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Trabalhos de conferências sobre o assunto "Extrudates"

1

R. T. Patil, Jose De J. Berrios, Juming Tang, James Pan e Barry Swanson. "Physical Characteristics of Food Extrudates - A Review". In 2005 Tampa, FL July 17-20, 2005. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2005. http://dx.doi.org/10.13031/2013.19680.

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Pikus, Stanislaw, e Jerzy Jamroz. "Small-angle x-ray scattering investigations of extrudates". In X-Ray Investigations of Polymer Structures, editado por Andrzej Wlochowicz, Jaroslaw Janicki e Czeslaw Slusarczyk. SPIE, 1997. http://dx.doi.org/10.1117/12.267192.

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Chang, Yoon Kil, e Gustavo Padovani Zanlorenzi Masuzaki. "EXPANDED EXTRUDATES WITH CORN AND DEFATTED CHIA FLOUR". In XXIII Congresso de Iniciação Científica da Unicamp. Campinas - SP, Brazil: Galoá, 2015. http://dx.doi.org/10.19146/pibic-2015-37342.

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Singh, Ravinder, e Filiz Koksel. "Effects of Particle Size Distribution and Feed Moisture Content on the Techno-functional Properties of Extruded Soybean Meal". In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/rutc3828.

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Soybean protein products are the most widely used ingredients in the plant-based foods category. However, soybean meal (SBM), a by-product of the soybean oil extraction process, is still underutilized in human food products due to its inferior techno-functional properties in its raw form. In this research work, mechanically pressed SBM that was milled to three different particle sizes (0.5, 0.75, and 1 mm) was processed using extrusion cooking at three different feed moisture contents (15, 21, and 27 % based on dry SBM weight), and the techno-functional properties of the resulting extruded SBM were characterized. As compared to their raw SBM counterparts, the oil holding capacity of the SBM extrudates significantly (p < 0.05) improved at the highest (27 %) feed moisture content. As expected with thermal treatment, the nitrogen solubility index of SBM significantly (p < 0.05) decreased after extrusion cooking at all the processing conditions studied. Among SBM extrudates, the nitrogen solubility index generally increased when the feed moisture content was decreased from 27 to 15 %, and PSD was increased from 0.75 to 1 mm. Moreover, an increase in feed moisture content generally resulted in enhanced water holding capacity and oil holding capacity of the SBM extrudates. Among all the processing conditions studied, the SBM extrudates produced at 27 % feed moisture content and 0.5 mm PSD showed relatively higher water holding capacity, oil holding capacity, and gel forming capacity. Overall, this research work provided a comprehensive understanding about the techno-functional properties of raw and extruded SBM, offering new possibilities in producing novel ingredients from this food industry by-product through the optimization of processing conditions.
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Deng, Qingwen, e Yuyi Lin. "Modeling of Ram Extrusion Process and Optimal Die Design". In ASME 1996 Design Engineering Technical Conferences and Computers in Engineering Conference. American Society of Mechanical Engineers, 1996. http://dx.doi.org/10.1115/96-detc/dac-1493.

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Abstract This paper presents a one-dimensional analytical model of the ram extrusion process of a powdered material and a procedure for optimizing the shape of the extrusion die. Powdered coal mixed with water and asphalt was used as the extrudate material in the model development. The analytical model relates the pressure at the entrance of the die to the exit pressure of the die. Certain key parameters of the model were obtained from experiments. The comparison of the inlet pressure derived from the analytical model and the value obtained from the experimental procedure shown a good agreement. Optimization algorithms were applied to generate the ideal die shape. The objective is to minimize the power consumed in the extrusion process, while maintaining maximum strength for the extrudates. It is concluded from the study that the model and the optimization procedure developed for the model can be used in extrusion studies of other powdered materials.
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6

Amft, Jonas, e Karin Schwarz. "Effect of Extrusion Processing and Coating of Extrudates with MCT Oil on the Incorporation and Oxidative Stability of Polyunsaturated Lipids in Corn Extrudates". In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists’ Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.428.

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S Kannadhason, K Muthukumarappan e Kurt A Rosentrater. "Effects of Feed and Extruder Parameters on Extrudates Containing DDGS". In 2008 Providence, Rhode Island, June 29 - July 2, 2008. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2008. http://dx.doi.org/10.13031/2013.25032.

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Gaunø, Mette, Jukka Rantanen, Crilles Larsen e Niklas Sandler. "Surface Roughness on Film Coated Extrudates Investigated Using Photometric Imaging". In The 1st Electronic Conference on Pharmaceutical Sciences. Basel, Switzerland: MDPI, 2011. http://dx.doi.org/10.3390/ecps2011-00514.

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Sankaranandh Kannadhason, Kasiviswanathan Muthukumarappan, Nehru Chevanan, (or initial) (or initial) e (or initial) (or initial). "Effect of Starch Sources on Properties of Extrudates Containing DDGS". In 2007 Minneapolis, Minnesota, June 17-20, 2007. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2007. http://dx.doi.org/10.13031/2013.23437.

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Petrova, Todorka, Milena Ruskova, Panayot Tzonev, Gabor Zsivanovits, Nikolay Penov, Angelos Angelopoulos e Takis Fildisis. "Effect of Extrusion Variables on the Hardness of Lentil Semolina Extrudates". In ORGANIZED BY THE HELLENIC PHYSICAL SOCIETY WITH THE COOPERATION OF THE PHYSICS DEPARTMENTS OF GREEK UNIVERSITIES: 7th International Conference of the Balkan Physical Union. AIP, 2010. http://dx.doi.org/10.1063/1.3322303.

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Relatórios de organizações sobre o assunto "Extrudates"

1

Guin, J. A., e A. R. Tarrer. Configurational diffusion of asphaltenes in fresh and aged catalysts extrudates. Office of Scientific and Technical Information (OSTI), janeiro de 1992. http://dx.doi.org/10.2172/7152224.

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Guin, J. A., e A. R. Tarrer. Configurational diffusion of asphaltenes in fresh and aged catalyst extrudates. Office of Scientific and Technical Information (OSTI), janeiro de 1992. http://dx.doi.org/10.2172/7271864.

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Guin, J. A., e A. R. Tarrer. Configurational diffusion of asphaltenes in fresh and aged catalyst extrudates. Office of Scientific and Technical Information (OSTI), janeiro de 1992. http://dx.doi.org/10.2172/5877216.

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Guin, J. A., e A. R. Tarrer. Configurational diffusion of asphaltenes in fresh and aged catalysts extrudates. Office of Scientific and Technical Information (OSTI), janeiro de 1992. http://dx.doi.org/10.2172/6782537.

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Altajam, M. A., e M. Ternan. Hydrocracking Athabasca bitumen using Co-Mo catalysts supported on wide pore carbon extrudates. Natural Resources Canada/ESS/Scientific and Technical Publishing Services, 1988. http://dx.doi.org/10.4095/304397.

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Guin, J. A., e A. R. Tarrer. Configurational diffusion of asphaltenes in fresh and aged catalysts extrudates. [Mathematical configurational diffusion model]. Office of Scientific and Technical Information (OSTI), janeiro de 1992. http://dx.doi.org/10.2172/7030144.

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Guin, J. A., e A. R. Tarrer. Configurational diffusion of asphaltenes in fresh and aged catalysts extrudates. Quarterly progress report, [March--June 1993]. Office of Scientific and Technical Information (OSTI), setembro de 1993. http://dx.doi.org/10.2172/10177933.

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Guin, J. A. Configurational diffusion of asphaltenes in fresh and aged catalyst extrudates. Quarterly progress report, June 20--September 30, 1996. Office of Scientific and Technical Information (OSTI), dezembro de 1996. http://dx.doi.org/10.2172/671850.

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Guin, J. A., e A. R. Tarrer. Configurational diffusion of asphaltenes in fresh and aged catalysts extrudates. Quarterly progress report, June 20, 1992--September 20, 1992. Office of Scientific and Technical Information (OSTI), dezembro de 1992. http://dx.doi.org/10.2172/10102806.

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Guin, J. A., e A. R. Tarrer. Configurational diffusion of asphaltenes in fresh and aged catalyst extrudates. Quarterly progress report, June 20, 1993--September 20, 1993. Office of Scientific and Technical Information (OSTI), dezembro de 1993. http://dx.doi.org/10.2172/10109096.

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