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http://dx.doi.org/10.3746/jkfn.2003.32.8.1270

Optimization of the Extrusion Processing Conditions of Soymilk Residue and Corn Grits Mixture  

한규홍 (경희대학교 생명과학부 식품공학과)
김병용 (경희대학교 생명과학부 식품공학과)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.8, 2003 , pp. 1270-1277 More about this Journal
Abstract
The extrusion conditions of the soymilk residue and corn grits mixtures were optimized. The experiment was designed according to the D-optimal design of response surface methodology (RSM), which shows 18 experimental points including 4 replicates for three independent variables (screw speed, water content and die temperature). The responses variables such as bending force, expansion ratio, bulk density, water solubility index (WSI), water absorption index (WAI), and color values (L＊, a＊, b＊) were evaluated using response surface analysis. Expansion ratio and WSI decreased with increasing water content, whereas bulk density tended to increase with increasing water content. While greater screw speeds enhanced WSI and yellowness, higher moisture contents decreased the expansion ratio and WSI value. However, die temperature did not influence upon the response variables. The optimum extrusion conditions by numerical and graphical methods were similar: the screw speed, water content, and die temperature were 250 rpm, 22.43% and l28.16$^{\circ}C$ by the numerical method; 250 rpm, 22.43%, and 128.02$^{\circ}C$ by graphical method.
Keywords
soymilk residue; corn grit; extrusion; optimization;
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