Premium
Effect of Feed Moisture and Barrel Temperature on Physical Properties of Extruded Cowpea Meal
Author(s) -
PHILLIPS R. D.,
CHHINNAN M. S.,
KENNEDY M. B.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb13241.x
Subject(s) - die swell , moisture , barrel (horology) , materials science , food science , extrusion , composite material , chemistry
Whole cowpeas were decorticated, adjusted to moisture contents of 20, 30 and 40%, chopped into coarse meals and extruded on a Wayne pilot‐scale extrudel (19 mm × 475 mm barrel, 5:1 compression screw, 4.76 mm i.d. die) at barrel temperatures of 150°, 175° and 200°C. Measured product temperatures ranged from 130‐164°C. Product moistures ranged from 10–34% and were affected mainly by initial moisture. Expansion at the die was highest for 20% moisture extrudates (1.7–1.9), and lowest for 40% samples (0.9‐ 1.3). The 20%‐150° extrudate was dense (0.45 g/cm 3 ) and twisted. The 20%‐175° product was highly expanded (0.23 g/cm 3 ). Other products were intermediate in density. Tristimulus color values were determined.