Open AccessExtrusion of wheat semolina and cocoa shells
Author(s) -
N. Toshkov,
V. Nenov,
Bojidar Bozadjiev,
N. Delchev,
Erik Valov
Publication year - 2021
Publication title -
food science and applied biotechnology
Language(s) - English
Resource type - Journals
ISSN - 2603-3380
DOI - 10.30721/fsab2021.v4.i2.133
Subject(s) - extrusion , expansion ratio , plastics extrusion , materials science , composite material , factorial experiment , water content , moisture , bulk density , extrusion cooking , mathematics , statistics , environmental science , geotechnical engineering , soil science , engineering , soil water
Extrusion of wheat semolina and milled cocoa shells using a single screw extruder Brabender 20DN was carried out. Full factorial experiment 23 was used to investigate the effect of the quantity of cocoa shells, moisture of the material and temperature of the matrix on the density and expansion index of extrudates. Feed screw speed and screw speed were fixed at 30 and 200 rpm, respectively. Compression ratio of the screw was 4:1. Expansion index values range between 2.0 and 3.36 and a density between 0.099 and 0.223 g/cm3. The increase in moisture content and quantity of cocoa shells leads to a decrease expansion index, while density of extrudates an increase.