ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Whole cowpeas were decorticated, adjusted to moisture contents of 20, 30 and 40%, chopped into coarse meals and extruded on a Wayne pilot-scale extrudel (19 mm × 475 mm barrel, 5:1 compression screw, 4.76 mm i.d. die) at barrel temperatures of 150°, 175° and 200°C. Measured product temperatures ranged from 130-164°C. Product moistures ranged from 10–34% and were affected mainly by initial moisture. Expansion at the die was highest for 20% moisture extrudates (1.7–1.9), and lowest for 40% samples (0.9- 1.3). The 20%-150° extrudate was dense (0.45 g/cm3) and twisted. The 20%-175° product was highly expanded (0.23 g/cm3). Other products were intermediate in density. Tristimulus color values were determined.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1984.tb13241.x
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