Effects of extrusion conditions on system parameters and physical properties of a chickpea flour-based snack

Food Research International

Volumn 43, Issue 2, 2010, Pages 650-658

  Meng, X ^a   Threinen, D ^a   Hansen, M ^a   Driedger, D ^a  

^a ALBERTA AGRICULTURE AND RURAL DEVELOPMENT   (Canada)

Author keywords

Chickpeas; Extrusion; Physical properties; Response surface methodology; System parameters

Indexed keywords

BARREL TEMPERATURE; BULK DENSITY; CHICKPEA FLOUR; CHICKPEAS; DIE PRESSURE; EXPANSION RATIO; EXTRUDER SYSTEMS; EXTRUSION CONDITIONS; MOISTURE CONTENTS; MOTOR TORQUE; PROCESS VARIABLES; PRODUCT PROPERTY; RESPONSE SURFACE METHODOLOGY; SCREW SPEED; SECOND-ORDER POLYNOMIAL; SPECIFIC MECHANICAL ENERGY; TEXTURE PROPERTIES;

DIES; EXTRUDERS; EXTRUSION; HARDNESS; MECHANICAL PROPERTIES; MOISTURE; MOTORS; NONLINEAR CONTROL SYSTEMS; PHYSICAL PROPERTIES; SURFACE PROPERTIES;

SURFACE CHEMISTRY;

CICER ARIETINUM;

EID: 75149156915     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.07.016     Document Type: Article

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