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KMID : 1007520010100020123
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Food Science and Biotechnology
2001 Volume.10 No. 2 p.123 ~ p.127
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Optimization of the extrusion processing conditions for Job`s - tear
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Hahm, Young Tae
Kang, Byung Sun/Kim, Byung Yong
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Abstract
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The characteristics of extruded Job´s-tear were studied by analyzing the breaking strength, expansion ratio, water absorption index (WAI), and water solubility index (WSI). Response surface methodology was applied to determined the optimum process conditions. The experimental ranges for the moisture content and screw speed were 18-32% and 200-320 rpm, respectively. As the moisture content was lowered and the screw speed increased, the bending failure forces decreased, while higher expansion ratio of extruded Job´s-tear products was obtained. WAI value tended to increase, whereas WSI value decreased. The quadratic model showed high correlation between the extrusion conditions and the rheological properties. The optimum conditions for the extrusion of Job´s-tear flour, determined by the superimposed contour plot, were 20-21% moisture content and 280-300 rpm screw speed range at the constant barrel temperature of 125℃.
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KEYWORD
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