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KMID : 1024420130170010033
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Food Engineering Progress
2013 Volume.17 No. 1 p.33 ~ p.42
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Screw Configuration Effect on Physicochemical Characteristics of Extrudates Produced by Twin-Screw Extrusion of Rice Grain
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Kim Dong-Eun
Ko Sang-Hoon
Lim Jung-Dae
Lee Beom-Goo
Lee Gang-Yol
Shin Mal-Shick
Min Joo-Hong
Kang Wie-Soo
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Abstract
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This study was done to investigate the effects of five screw configurations (config.) on rice grain extrudates. Five different screw configurations, in which the angles (45o, 90o, and 135o) and number of kneading screws were different, were used in extruding rice. The pressure and specific mechanical energy (SME) increased (5,748.76 kPa and 52.80 kJ/kg, respectively) as the angle and number of kneading screws increased. As shown in Config. 5, the angle of two kneading screws increased to 135o from 45o. The expansion ratio (ER) and water solubility index (WSI) increased as shear increased. In Config. 5, the ER increased to 3.06 and the WSI increased 16.2 times, unlike the control item. The results can be applied in producing processed rice, such as rice expansion snack and cereal for breakfast, and solubilizing functional dietary fiber in water.
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KEYWORD
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twin screw extruder, rice extrudate, screw configuration, specific mechanical energy, water solubility index
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