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Low Moisture Extrusion: Effects of Cooking Moisture on Product Characteristics
Author(s) -
MILLER ROBERT C.
Publication year - 1985
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.1365-2621.1985.tb13321.x
Subject(s) - moisture , extrusion , plastics extrusion , roundness (object) , materials science , composite material , water content , food science , chemistry , geotechnical engineering , geology
A commercial Creusot‐Loire BC‐105 twin‐screw expanded dry pet food extruder was operated to provide extruded moistures between 7.9% and 12.4% at constant product density. Low moisture extrusion decreased product uniformity 45% and product shape roundness by 70%. It increased air ceil size 41% and internal fissuring by 25%. After drying all samples to low moisture, the samples extruded at a low initial moisture were more fragile with 15% lower ultimate strength as measured by crushing with an Instron testing machine.