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Influence of vegetable-herbal mixture composition and moisture content on strength properties of produced extrudates

100%

Grochowicz J., Sobczak P.

Polish Journal of Food and Nutrition Sciences

2007

tom 57

nr 2[A]

71-74

The paper deals with the study results upon the extrusion of fine ground vegetable-herbal mixtures. The extrusion process was carried out using single-screw extruder S-60 at temperatures: section I – 70°C, section II – 100°C, and head 100°C equipped with a nozzle with 4-milimeter-diameter perforation. Before extrusion, mixtures were wetted to adjust moisture content of 10% and 30%, respectively. The achieved product did not have great water stability, thus it may be easily dissolved in water and may be applied as an additive, spice or a concentrating agent for food. High kinetic durability along with low final moisture content allows for a safe transport and storage of the product.

Ograniczanie wyników

1 Polish Journal of Food and Nutrition Sciences

1 Grochowicz J.

1 Sobczak P.

1 2007

Wyniki wyszukiwania

Influence of vegetable-herbal mixture composition and moisture content on strength properties of produced extrudates