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Article
Effect of Different Extrusion Processing Parameters on Physical Properties of Soy White Flakes and High Protein Distillers Dried Grains-Based Extruded Aquafeeds
Agricultural and Biosystems Engineering Publications
  • Sushil Kumar Singh, South Dakota State University
  • Kasiviswanathan Muthukumarappan, South Dakota State University
Document Type
Article
Publication Date
12-1-2014
Keywords
  • bulk density,
  • die,
  • extrusion,
  • pellet durability index,
  • unit density,
  • soy white flakes
Description

Nutritionally balanced ingredient blends for catla (Catla catla), belonging to the family Cyprinidae, were extruded using single screw extruder. The extrusion was carried out at five levels of soy white flakes content (21%, 29%, 40%, 52%, and 59% db), five levels of moisture content (15, 19, 25, 31, and 35% db) and five levels of barrel temperature (100, 110, 125, 140, and 150 ºC) using three different die nozzles (having L/D ratios 3.33, 5.83, and 7.25). Blends with net protein content of 32.5% contains soy white flakes, along with high protein distillers dried grains (HP-DDG), corn flour, corn gluten meal, fish meal, vitamin, and mineral mix. A central composite rotatable design (CCRD) and response surface methodology (RSM) was used to investigate the significance of independent and interaction effects of the extrusion process variables on the extrudates physical properties namely pellet durability index, bulk density, water absorption and solubility indices and expansion ratio. Quadratic polynomial regression equations were developed to correlate the product responses and process variables as well as to obtain the response surfaces plots. The independent variables had significant (P < 0.05) effects on physical properties of extrudates: (i) higher soy white flakes content increased the pellet durability index and water absorption index, but decreased the water solubility index, (ii) higher temperature decreased pellet durability index, bulk density and water solubility index, (iii) increased L/D ratio from 3.33 to 7.25 increased the pellet durability index, expansion ratio but decreased the bulk density of the extrudates.

Journal Title
Journal of Food Research
Creative Commons License
Creative Commons Attribution 3.0
Type
text
Format
application/pdf
Publisher
Canadian Center of Science and Education
Rights
Copyright for this article is retained by the author(s), with first publication rights granted to the journal.
Comments

This article was published in the Journal of Food Research, 3(6), doi:10.5539/jfr.v3n6p107

Citation Information
Sushil Kumar Singh and Kasiviswanathan Muthukumarappan. "Effect of Different Extrusion Processing Parameters on Physical Properties of Soy White Flakes and High Protein Distillers Dried Grains-Based Extruded Aquafeeds" Vol. 3 Iss. 6 (2014)
Available at: http://works.bepress.com/sushil-singh/6/