English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

To determine the separate thermal effects of extrusion, nonisothermal experiments were conducted by heating wheat flour mixed with 0.46% (w/w) food-grade ?-carotene in an oil bath nonisothermally at 149°C at 28% (w/w) moisture content.  To determine the total (thermal plus mechanical) effects of extrusion on retention of trans-?-carotene, the same mixture was extruded at 30/50/70/90/110°C and 50/70/90/110/130°C (barrel temperatures feed to exit) at screw speeds of 200, 250, 300, and 400 rpm on two separate days with a dough moisture content 30% (w/w).    The rate constant at 100°C, 3.56 x 10-4s-1, and activation energy, 18.82 kJ/gmol, obtained from the nonisothermal experiments were used to calculate trans-?-carotene retention due to thermal effects during extrusion.  For both temperature profiles, total trans-?-carotene retention ranged from 58 - 97%.  Thermal effects accounted for less than 5% of the loss, showing that mechanical effects were the predominant cause of trans-?-carotene degradation.  A linear statistical model worked well for separate days of extrusion; however, an exponential model was more effective for combined days of extrusion.   Overall, food-grade ?-carotene was more stable than that of pure trans-?-carotene.

Thermal and Mechanical Effects on Retention of Food-Grade ?-carotene during Extrusion Processing