The extrusion of soya with alginate using a twin-screw cooking extruder

  • Imeson A
  • Richmond P
  • Smith A
  • 1

    Readers

    Mendeley users who have this article in their library.
  • 5

    Citations

    Citations of this article.

Abstract

The twin-screw extrusion cooking of soya grits with the addition of sodium alginate is described. These studies showed that the extruder torque and die temperature were reduced with 1% additive, as observed in independent studies with a laboratory scale single-screw extruder. While the mechanical power consumption of the extruder was reduced, the consumption of thermal energy to the barrel heaters increased to maintain the set temperature profiles on adding the alginate. The total power consumption of the extruder is therefore only reduced to 94% of the value for soya alone. The die pressure has been shown to scale with the mechanical power consumption whereas the die temperature increases linearly with the combined mechanical and thermal power consumption. The results indicate the addition of alginate confers a temperature insensitivity on the aqueous dispersion rheology of soya. © 1985.

Get free article suggestions today

Mendeley saves you time finding and organizing research

Sign up here
Already have an account ?Sign in

Find this document

Authors

  • A. P. Imeson

  • P. Richmond

  • A. C. Smith

Cite this document

Choose a citation style from the tabs below

Save time finding and organizing research with Mendeley

Sign up for free