Twin Screw Extrusion of Sorghum and Soya Blends: A Response Surface Analysis

Show simple item record Kumar, T. V. Arun Samuel, D. V. K. Jha, S. K. Sinha, J. P. 2018-02-19T09:19:21Z 2018-02-19T09:19:21Z 2018-02-19
dc.description Paper en_US
dc.description.abstract Blends of sorghum and soybean flours were processed in a co-rotating twin screw extruder to prepare expanded product. Response surf ace methodology (RSM) was used to study the effect of soya level (SL), feed moisture (FM), barrel temperature (BT) and screw speed (SS) on extruder system parameters and physic al properties of the extrudate. Response variables were product temperature (PT), m otor torque (MT), specific mechanical energy (SME), expansion ratio (ER), bulk density (BD), hardness (H), crispness (C), water absorption index (WAI), and wa ter solubility index (WSI). Second order polynomial models were developed to determine the responses as a function of process variables. FM , BT , and SS had a significant effect on all the responses exce pt BT on WAI , while SL considerably affected ER , BD , H, C , and WAI . All the models were found to be statistically significant (R 2 > 0.85; insignificant lack of fit). Sorghum-soya extruded product was found to be feasible and the o ptimum values of processing variables were: SL : 14 per cent; FM: 14 per cent wb; BT : 129°C; and SS : 422 rpm. Keywords: Extrusion, RSM, SME, Sorghum, Soybean. en_US
dc.language.iso en en_US
dc.publisher JKUAT en_US
dc.subject Soybean. en_US
dc.subject Sorghum en_US
dc.subject SME en_US
dc.subject RSM en_US
dc.subject Extrusion en_US
dc.title Twin Screw Extrusion of Sorghum and Soya Blends: A Response Surface Analysis en_US
dc.type Working Paper en_US

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