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.
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