Optimization of extrusion process for production of expanded product from green gram and rice by response surface methodology

Journal of Scientific and Industrial Research

Volumn 68, Issue 2, 2009, Pages 140-148

  Chakraborty, Pratap ^a   Banerjee, Soumitra ^a  

^a JADAVPUR UNIVERSITY   (India)

Author keywords

Extrusion technology; Green gram extrudate; Response surface methodology

Indexed keywords

EXPANSION RATIO; EXTRUDATES; EXTRUSION PROCESS; EXTRUSION TECHNOLOGY; EXTRUSION TEMPERATURES; GREEN GRAM; GREEN GRAM EXTRUDATE; HEAD TEMPERATURE; MOISTURE CONTENTS; POWER CONSUMPTION; PROTEIN DENATURATION; RESPONSE SURFACE METHODOLOGY; SCREW SPEED; SLURRY VISCOSITY; SPECIFIC MECHANICAL ENERGY; STARCH GELATINIZATION; WATER HOLDING CAPACITY; ZONE TEMPERATURE;

DIES; EXTRUSION; GELATION; HIGH ENERGY FORMING; MOISTURE; STARCH; SURFACE CHEMISTRY; SURFACE PROPERTIES; VISCOSITY;

THERMAL EFFECTS;

ENERGY USE; EXTRUSION; MOISTURE; MOISTURE CONTENT; OPTIMIZATION; RICE; TEMPERATURE EFFECT;

VIGNA RADIATA VAR. RADIATA;

EID: 68849098102     PISSN: 00224456     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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