Physical properties of extrusion-cooked vegetable raw materials
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Department of Food Process Engineering, University of Agriculture, Doświadczalna 44, 20-236 Lublin, Poland
Acceptance date: 1999-11-12
Int. Agrophys. 1999, 13(4): 493-496
Study results on the selected physical properties of extrudates obtained from various cereals, legume and oleaginous seeds processed in a twinscrew extruder are reported in the paper. Influence of barothermal process parameters: temperature, pressure, die`s size, screw`s rotational speed on the expansion ratio and the water absorption index of the extru- dates was examined. The results obtained were used to define relationships between extrusion-cooking process parameters and quality of the products received from different raw materials.
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