• Preventive Nutrition and Food Science
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• v.2 no.4
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• pp.296-300
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• 1997

Glucose syrup and lactose, mixed with citric acid as a polymerizing catalyst, was processed using twin screw extruder, in which 40 of L/D(length/diameter) ratio was designed to provide sufficient retention in extruder for polymerization of sugars. The polymerization yields of glucose syrup were 36.90%, 55.44% and 77.10% at 160, 180 and 20$0^{\circ}C$, respectively, while those of lactose were 26.45%, 38.16% and 45.86% at the same temperatures. Gel permeation chromatography exhibited that the higher molecular weight fractions were increased with extrusion temperature, which also led to increasing hydrodynamic intrinsic viscosity. Both uco-oligosaccharides and lacto-oligosaccharides produced by extrusion of glucose syrup and lactose were stable for thermal treatments over a wide range of pH3.0~11.0. In addition, $\alpha$-amylase and amyloglucosidase treatment of gluco-oligosaccharides did not affect the solution viscosity, indicating the random linkage rather than $\alpha$-1, 4 linkages of glucose and thus the potential applications as a dietary fiber. In this research it was clearly observed that twin screw extrusion can be successfully utilized to produce gluco-oligosaccharides and lacto-oligosaccharides rapidly and continuously in conjunction with selective control of polymerized composition.

• Korean Journal of Food Science and Technology
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• v.41 no.4
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• pp.369-373
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• 2009

${\alpha}$-Waxy corn starch was used as a feed for twin-screw extrusion in order to enhance starch liquefaction with added thermostable ${\alpha}$-amylase (derived from Bacillus licheniformis). The residence time distribution and starch liquefaction were investigated. The starch liquefaction was analyzed in terms of reducing sugar contents, molecular size from gel permeation chromatography (GPC), and microstructure from scanning electron microscopy (SEM). The use of ${\alpha}$-starch contributed to the production of more reducing sugar than the use of raw starch use alone. From GPC, the effect of ${\alpha}$- starch on the molecular size reduction was shown to be small. From SEM, irregular and damaged surface were observed on the extrudate from ${\alpha}$-starch, as compared to those from raw starch. The spread of residence time distribution curves was greater with feed of ${\alpha}$-starch than raw starch, indicating that ${\alpha}$-starch was hard to flow forward during extrusion. This could be improved by increasing the feed moisture content and barrel temperature of extruder.

• Food Science and Biotechnology
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• v.14 no.6
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• pp.758-765
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• 2005

Instant powders that only require mixing with water prior to consumption can be produced by extrusion for use in products such as instant beverages. Both extrusion processing conditions and particle size of powder are important to end-product characteristics. In this study, a twin-screw extruder was used under various processing conditions (feed moisture, barrel temperature, and screw speed) to produce extrudates from soft wheat flour, which were ground to powders with particle size ranges of less than 93, 93-145, and $145-249\;{\mu}m$. Effects of adding soy lecithin to wheat flour before extrusion were also investigated. Water absorption, solubility, suspension viscosity, and dispersibility of wheat powders were related to specific. mechanical energy measured during extrusion. Powder particle size was important to instant properties, especially ease of dispersal in water and stability to sedimentation. Addition of lecithin significantly improved dispersibility of powders.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.235-240
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• 1991

Starch phosphates were prepared from the corn starch mixed with 2% sodium tripolyphosphate by twin-screw extruder with a feed rate of 20 kg/hr and an extrusion temperature of $130^{\circ}C$, and the effects of extrusion variables on the physicochemical properties (target parameters) of starch phosphates were investigated. Interrelations of system parameters (specific mechanical energy and extrudate moisture) and rheological properities of starch was analyzed by using the response surface analysis. Degree of substitution (DS) was increased with increasing the feed moisture, and showed the maximum value at the screw of near 250 rpm, Degree of gelatinization was proportionally increased with increasing the screw speed and decreasing the feed moisture. Apparent viscosity of the paste was increased with increasing the feed moisture, but it was not significantly affected by the screw speed. It was found by scanning electron microscopy that the starch microgranules were much more degradaded, and as consequent result, the intrinsic viscosity was decreased, whereas, water solubility index was increased. The rate of retrogradation of the gels was retarded with increasing DS and decreasing viscosity.

• Korean Chemical Engineering Research
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• v.59 no.3
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• pp.305-315
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• 2021

An intermeshing corotating twin screw extruder is mainly used for compounding polymeric materials. Twin screw extruder can adopt modular-type screw configurations, which directly controls the quality and productivity of the products. The types, shapes, and specifications of the screw and kneading elements are summarized, and the effects of screw configuration on the processabiliy of the materials are discussed. The principles of screw configuration universally applied to mass production of general-purpose resins are explained, and the guidelines of screw combination according to the roles of feeding, melt mixing, and metering zones are listed. The strategies of screw combination suitable for various cases, such as side feeding of liquid additives or inorganic fillers, reactive extrusion, devolatilization process, production of products requiring bright color and transparency, and processing of materials with low apparent specific gravity, are presented.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• v.10 no.2
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• pp.146-149
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• 2005

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• v.10 no.2
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• pp.154-157
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• 2005

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• v.10 no.1
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• pp.257-260
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• 2005

• Preventive Nutrition and Food Science
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• v.17 no.3
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• pp.203-209
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• 2012

The effects of variable moisture content, screw speed and barrel temperature on the physicochemical properties of red ginseng powder extrudates were investigated. The raw red ginseng powders were processed in a co-rotating intermeshing twin-screw extruder. Primary extrusion variables were feed moisture content (20 and 30%), screw speed (200 and 250 rpm) and barrel temperature (115 and $130^{\circ}C$). Extruded red ginseng showed higher crude saponin contents (6.72~7.18%) than raw red ginseng (5.50%). Tested extrusion conditions did not significantly affect the crude saponin content of extrudates. Increased feed moisture content resulted in increased bulk density, specific length, water absorption index (WAI), breaking strength, elastic modulus and crude protein content and decreased water solubility index (WSI) and expansion (p<0.05). Increased barrel temperature resulted in increased total sugar content, but decreased reducing sugar content in the extrudate (p<0.05). Furthermore, increased barrel temperature resulted in increased amino acid content and specific length and decreased expansion and bulk density of extrudates only at a higher feed moisture content. The physicochemical properties of extrudates were mainly dependent on the feed moisture content and barrel temperature, whereas the screw speed showed a lesser effect. These results will be used to help define optimized process conditions for controlling and predicting qualities and characteristics of extruded red ginseng.

• Food Science and Biotechnology
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• v.16 no.3
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• pp.381-385
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• 2007

The objective of this experiment was to study the influence of feed moisture content on the degree of enzymatic hydrolysis of com starch in a twin screw extruder and the saccharification yield of the dried extrudate. The feed moisture content was set at 25, 30, and 35% and ${\alpha}$-amylase solution was directly injected into the feed section at a barrel temperature of $95^{\circ}C$ and screw speed of 250 rpm. Amyloglucosidase was used for the saccharification of the dried extrudate at a concentration of 0.055%(w/w). Expansion ratio and swelling factor of extrudates decreased with increasing the feed moisture content. Addition of ${\alpha}$-amylase during extrusion process raised reducing sugar content of extrudates which also increased with the feed moisture content. The saccharification yield of dried extrudate was higher for the extrudate with lower feed moisture content.