2003•Food Science and Technology InternationalRequires access

Study on the production of whole powder of Baishouwu by extrusion

Fang Jian

Abstract

Compared with commercial refined powder of Baishouwu, the nutritive components of product by extrusion were preferably retained. It showed in the orthogonality experiment that extruding temperature and moisture content of material had marked effects on characteristics and shapes of extruded matter, and the optimum conditions of extrusion were moisture content of material 17%, extruding temperature 180℃ and feeding quantity per hour 25kg.

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Available abstract

Key concepts: Extrusion, Extrusion cooking, Water content, Materials science, Moisture, Food science, Composite material, Chemistry