Development of extruded snacks from low value fish using twin screw extruder

American Society of Agricultural and Biological Engineers Annual International Meeting 2009, ASABE 2009

Volumn 7, Issue , 2009, Pages 4116-4132

  Rao, P Srinivasa ^a   Parhar, Anand Pralhad ^a  

^a INDIAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

Bombay duck; Extrudates; Optimization; Response surface methodology; Twin screw extruder

Indexed keywords

BARREL TEMPERATURE; BOMBAY DUCK; CENTRAL COMPOSITE DESIGNS; EXPANSION RATIO; EXTRUDATES; EXTRUDED PRODUCTS; EXTRUDED SNACKS; EXTRUSION PARAMETER; FEED-RATES; FEEDING MATERIAL; FINISHED PRODUCTS; FISH MUSCLES; INFLUENCING PARAMETERS; MAIZE FLOUR; MOISTURE CONTENTS; MULTIPLE REGRESSION ANALYSIS; OPTIMUM CONDITIONS; PRODUCT DENSITY; RESPONSE SURFACE METHODOLOGY; RICE FLOUR; SCREW SPEED; TWIN SCREW EXTRUDERS; WATER ABSORPTION INDEX; WATER SOLUBILITY INDEX;

EXTRUDERS; FISH; MEATS; MOISTURE DETERMINATION; MUSCLE; REGRESSION ANALYSIS; SURFACE PROPERTIES; WATER ABSORPTION; WATER CONTENT;

EXTRUSION;

EID: 77649148281     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: None     Document Type: Conference Paper

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