Enhancing an Extruded Puffed Snack by Optimising Die Head Temperature, Screw Speed and Apple Pomace Inclusion

Food and Bioprocess Technology

Volumn 7, Issue 6, 2014, Pages 1767-1782

  O'Shea, N ^a,b   Arendt, E ^b   Gallagher, E ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Acoustic; Apple pomace; Extrusion; Single screw

Indexed keywords

ACOUSTICS; EXPANSION; EXTRUSION; FRUITS; SPEED; THERMAL PROCESSING (FOODS);

APPLE POMACE; D-OPTIMAL DESIGNS; MULTIPLE PARAMETERS; RESPONSE SURFACE DESIGNS; SHORT-TIME PROCESS; SINGLE SCREW; STARCH PROPERTIES; TEXTURAL PROPERTIES;

SCREWS;

MALUS X DOMESTICA; ZEA MAYS;

EID: 84899939924     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1181-x     Document Type: Article

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