• Title/Summary/Keyword: 분말 사출성형

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Effects of Die Temperature and CO2 Injection on Physical Properties and Antioxidant Activity of Extruded Rice with Tomato Flour (사출구 온도와 CO2 주입이 쌀·토마토 압출성형물의 물리적 특성 및 항산화 활성에 미치는 영향)

  • An, Sang-Hee;Ryu, Gi-Hyung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.44 no.6
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    • pp.912-920
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    • 2015

  • The study was designed to investigate the effects of die temperature and $CO_2$ injection on the physical and antioxidant properties of extruded rice with tomato flour. Moisture content and screw speed were fixed at 25% and 150 rpm, respectively. Die temperatures and $CO_2$ injection were adjusted to 80, 110, and $140^{\circ}C$ and 0, and 300 mL/min, respectively. Specific mechanical energy input decreased as die temperature increased from 80 to $140^{\circ}C$. The expansion index increased, while bulk density decreased with $CO_2$ injection. All extrudates showed increased water soluble index (WSI) and water absorption index through the extrusion process. WSI increased as die temperature increased. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity and total phenolic compounds increased as die temperature increased from 80 to $140^{\circ}C$. Total carotenoid and lycopene contents decreased through the extrusion process. Total carotenoid and lycopene contents upon 0 mL/min $CO_2$ injection and $140^{\circ}C$ die temperature were highest at $6.65{\mu}g/g$ and 2.69 mg/kg, respectively. In conclusion, $CO_2$ injection affects expansion properties while an increased die temperature leads to increased DPPH radical scavenging activity and total phenols.

  • https://doi.org/10.3746/jkfn.2015.44.6.912 인용 PDF KSCI

Effect of Extrusion Temperature on Puffing of White and Red Ginseng (압출성형 온도가 백삼과 홍삼의 팽화에 미치는 영향)

  • Kim, Bong-Su;Ryu, Gi-Hyung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.34 no.7
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    • pp.1109-1113
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    • 2005

  • The objective of this study was to determine the effect of extrusion temperature on puffing of white and red ginseng powder. The extrusion variables were feed material (red and white ginseng powder) and die temperature $(100\;and\;115^{\circ}C)$. The analyzed characteristics of ginseng extrudates were sectional expansion index, microstructure and rheological properties. Most of biopolymer was highly puffed at higher extrusion temperature, but the cross-sectional expansion of white and red ginseng powder was higher at 1000e and longitudinal expansion seems to higher at $115^{\circ}C$. White and red ginseng powder were puffed inconsistently and discontinuously at $115^{\circ}C$. The scanning electron microphotograph of extruded white ginseng was uniform air cell distribution at 100oe, but pore size increased at $115^{\circ}C$ and had fine uniformity due to pore explosion. White ginseng and its extrudate were pseudoplastic. Intrinsic viscosity was lower as a result of increased die temperature. The cross-sectional expansion seems to be inconsistent and decreased due to decrease in melt viscosity at $115^{\circ}C$.

  • https://doi.org/10.3746/jkfn.2005.34.7.1109 인용 PDF KSCI