Color development in an extrusion-cooked model system

Authors

  • Hanwu Lei Department of Agricultural and Biosystems Engineering, South Dakota State University
  • Roger Ruan University of Minnesota
  • R Gary Fulcher University of Manitoba
  • Bernhard van Lengerich

Keywords:

Twin-screw extrusion, browning, hunter color scale, maillard reaction, empirical modeling

Abstract

Rice-glucose-lysine blend was extruded using a co-rotating twin-screw extruder. The effects of different extrusion conditions on the browning properties of extrudates were analyzed and compared using the CIE Lab system of measurement. Extrusion process variables included moisture content, screw speed, barrel temperature, and screw geometry. The influence of product temperature on the browning property of extrudates was significant (P

Author Biography

Hanwu Lei, Department of Agricultural and Biosystems Engineering, South Dakota State University

PhD, Assistant Professor Department of Agricultural and Biosystems Engineering, South Dakota State University

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Published

2008-12-24

How to Cite

Lei, H., Ruan, R., Fulcher, R. G., & van Lengerich, B. (2008). Color development in an extrusion-cooked model system. International Journal of Agricultural and Biological Engineering, 1(2), 55–63. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/30

Issue

Vol. 1 No. 2 (2008): IJABE

Section

Agro-product and Food Processing Systems

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