Mechanical properties of corn-legume based extrudates

Lazou, AE; Krokida, MK; Karathanos, VT; Marinos-Kouris, D

dc.contributor.author	Lazou, AE	en
dc.contributor.author	Krokida, MK	en
dc.contributor.author	Karathanos, VT	en
dc.contributor.author	Marinos-Kouris, D	en
dc.date.accessioned	2014-03-01T01:33:43Z
dc.date.available	2014-03-01T01:33:43Z
dc.date.issued	2010	en
dc.identifier.issn	1094-2912	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/20559
dc.subject	Breaking stress	en
dc.subject	Extrusion cooking	en
dc.subject	Lentil	en
dc.subject	Strain	en
dc.subject	White bean	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Breaking stress	en
dc.subject.other	Corn flour	en
dc.subject.other	Extrudates	en
dc.subject.other	Extrusion conditions	en
dc.subject.other	Extrusion temperatures	en
dc.subject.other	Feed-rates	en
dc.subject.other	Material characteristics	en
dc.subject.other	Mean residence time	en
dc.subject.other	Moisture contents	en
dc.subject.other	Power model	en
dc.subject.other	Residence time	en
dc.subject.other	Screw speed	en
dc.subject.other	White beans	en
dc.subject.other	Extrusion	en
dc.subject.other	Moisture	en
dc.subject.other	Moisture determination	en
dc.subject.other	Mechanical properties	en
dc.subject.other	Lens culinaris	en
dc.subject.other	Zea mays	en
dc.title	Mechanical properties of corn-legume based extrudates	en
heal.type	journalArticle	en
heal.identifier.primary	10.1080/10942910902895671	en
heal.identifier.secondary	http://dx.doi.org/10.1080/10942910902895671	en
heal.language	English	en
heal.publicationDate	2010	en
heal.abstract	The effect of extrusion conditions, including feed rate (2.52-6.84 kg/h), feed moisture content (13-19% wet basis), screw speed (150-250 rpm), and extrusion temperature (150-260°C) on the mechanical properties of corn/legume-based extrudates was studied. White bean and lentil were used in mixtures with corn flour at a ratio of 10:90 up to 90:10 (corn:legume). Simple power models were used to correlate breaking stress and corresponding strain with extrusion conditions and material characteristics. The influence of feed rate on the extrudates mechanical properties was incorporated in the mean residence time. The breaking stress of extrudates decreased with temperature, residence time, and corn to legume ratio, and it increased with feed moisture content. The corresponding strain showed an opposite trend. Screw speed did not affect the extrudate properties. The use of lentil flour led to a product with higher breaking stress. Furthermore, in a previous work, the porosity of these products was modeled and, now, it was found that breaking stress and porosity of the extrudates could be correlated by an exponential relationship. Copyright © 2010 Taylor & Francis Group, LLC.	en
heal.publisher	TAYLOR & FRANCIS INC	en
heal.journalName	International Journal of Food Properties	en
dc.identifier.doi	10.1080/10942910902895671	en
dc.identifier.isi	ISI:000280635700018	en
dc.identifier.volume	13	en
dc.identifier.issue	4	en
dc.identifier.spage	847	en
dc.identifier.epage	863	en