ScholarLens Back to search
2014•Food Science and Technology ResearchOpen access

Specific Mechanical Energy Requirement of a Locally Developed Extruder for Selected Starchy Crops

Folasayo Titilola Fayose, Zhongjie Huan

Open full text 8 citations

Abstract

In this study, the specific mechanical energy (SME) response of a dry type single screw extruder (Length to Diameter ratio (L/D) 12:1, Compression Ratio (CR) 4.5:1) developed locally was investigated for maize, cassava and wheat flour processing.The study was necessitated by the need to provide management data for the preliminary studies of the extruder A factorial experiment in completely randomized design was employed to study the effect of extrusion variables: feed moisture (25 _ 50%), extruder temperature built up by varying the duration of sampling (2 _ 30 min) and screw speed (100, 150, 200 rpm) on SME.The study revealed that SME varied directly with duration of operation for cassava products and inversely with duration of operation for all maize and wheat products.SME increased with increasing speed from 100 to 150 rpm but decreased at 200 rpm.SME increased with increase in moisture content from 25 to 40%.

Open-access reader

About this research paper

What this paper is about

In this study, the specific mechanical energy (SME) response of a dry type single screw extruder (Length to Diameter ratio (L/D) 12:1, Compression Ratio (CR) 4.5:1) developed locally was investigated for maize, cassava and wheat flour processing.The study was necessitated by the need to provide management data for the preliminary studies of the extruder A factorial experiment in completely randomized design was employed to study the effect of extrusion variables: feed moisture (25 _ 50%), extruder temperature built up by varying the duration of sampling (2 _ 30 min) and screw speed (100, 150, 200 rpm) on SME.The study revealed that SME varied directly with duration of operation for cassava products and inversely with duration of operation for all maize and wheat products.SME increased with increasing speed from 100 to 150 rpm but decreased at 200 rpm.SME increased with increase in moisture content from 25 to 40%.

Why it matters

OpenAlex reports 8 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

In this study, the specific mechanical energy (SME) response of a dry type single screw extruder (Length to Diameter ratio (L/D) 12:1, Compression Ratio (CR) 4.5:1) developed locally was investigated for maize, cassava and wheat flour processing.The study was necessitated by the need to provide management data for the preliminary studies of the extruder A factorial experiment in completely randomized design was employed to study the effect of extrusion variables: feed moisture (25 _ 50%), extruder temperature built up by varying the duration of sampling (2 _ 30 min) and screw speed (100, 150, 200 rpm) on SME.The study revealed that SME varied directly with duration of operation for cassava products and inversely with duration of operation for all maize and wheat products.SME increased with increasing speed from 100 to 150 rpm but decreased at 200 rpm.SME increased with increase in moisture content from 25 to 40%.

Key concepts: Plastics extrusion, Extrusion, Factorial experiment, Moisture, Completely randomized design, Materials science, Water content, Food science

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Specific Mechanical Energy Requirement of a Locally Developed Extruder for Selected Starchy Crops — Research Paper | ScholarLens