Open AccessOptimization of Extrusion Process Using Response Surface Methodology for Producing Squid and Millet Based Extrudate
Author(s) -
V. Ganesan,
Balasundari Subbaiah,
Nimish Mol Stephen,
Manikandavelu Dhanushkodi,
Rathnakumar Kolandaivadivel,
Rajasekar Veeramani
Publication year - 2021
Publication title -
turkish journal of fisheries and aquatic sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.343
H-Index - 29
eISSN - 2149-181X
pISSN - 1303-2712
DOI - 10.4194/trjfas20041
Subject(s) - response surface methodology , die swell , squid , extrusion , materials science , composite material , chemistry , biology , fishery , chromatography
The squid is underutilized seafood than finfish and shellfishes in domestic consumption and millet is also an underutilized food grain. This study aimed to produce squid and millet- based extrudate under the optimized process parameters using Response Surface Methodology (RSM). The effects of process parameters such as heater 1 temperature (55°C, 60°C and 65°C), heater 2 temperature (120°C, 125°C and130°C), screw speed (250 rpm, 275 rpm and 300 rpm), and inclusion of squid powder (3%, 4%, 5%, 6% and 7%) were tested for responses like bulk density, expansion ratio and fifty product weight in RSM. All process parameters tested had significant (P<0.05) impact on responses. The optimized parameters were found to be 64.10°C of heater 1 temperature, 129.98°C of heater 2 temperature, screw speed of 317.87 rpm, and 6.56% of inclusion of squid powder.