Premium
Modeling Thermal and Mechanical Effects on Retention of Thiamin in Extruded Foods
Author(s) -
Cha J.Y.,
Suparno M.,
Dolan K.D.,
Ng P.K.W.
Publication year - 2003
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.1365-2621.2003.tb07050.x
Subject(s) - extrusion , plastics extrusion , isothermal process , chemistry , activation energy , viscosity , thermal , reaction rate constant , materials science , food science , kinetics , composite material , thermodynamics , organic chemistry , physics , quantum mechanics
A model was proposed to predict separate thermal and mechanical effects of extrusion cooking on thiamin retention. Thermal effects were determined by heating small samples of wheat flour mixed with 0.30% (wt/ wt) thiamin hydrochloride isothermally at 140 °C, 151 °C, and 161 °C for different times. The calculated activation energy and rate constants at each temperature were 67.28 kJ/g mol and 0.00869/min, 0.0145/min, and 0.0224/min, respectively. The “extruder constant” was estimated as 27.7/rev, based on a matching‐viscosity method. Wheat flour with 0.30% (wt/wt) thiamin was extruded at different screw speeds. Mechanical effects caused 89.7% to 94.4% of total thiamin loss. This research provides a generalized method to “fingerprint” the extrusion process.