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KMID : 1007519940030010001
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Food Science and Biotechnology
1994 Volume.3 No. 1 p.1 ~ p.5
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Prediction of Wheat Flour-Extrudate Properties by Using Near Infrared Reflectance(NIR) Analysis¹
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Ryu, G.H.
Walker, C.E./Lee, C.H.
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Abstract
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A near-infrared reflectance (NIR) analysis was evaluated for determination of moisture and protein contents, expansion ratio, bulk density, breaking strength, and pasting properties of wheat flour extrudates containing various baking ingredents. A Wenger TX-52 twin-screw extruder was operated under fixed conditions to prepare samples. Measrued moisture and protein contents of extrudates were highly correlated with NIR-predicted values for moisture and protein (R=0.99 and R=0.98, respectively). Expansion ratio, bulk density, and break ngstrenght of extrudates had lower clrrelation coefficients for the calibration sets. For pasting properties of extrudates, measured breakdown viscosity showed relatively high correlations with NIR-predicted breakdown viscosity. However, a quick measurement of extrudate properties with NIR spectroscopy could provide process operators with a means to monitor an extruder and optimize operating conditions.
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