FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Influence of extrusion process on selected quality properties of cereal pellets


The results of extrusion-cooking of pellets processed under different conditions and selected physical properties of the extrudates are presented in the paper. Pellets were made in Dept. of Food Process Engineering, Lublin Agriculture University using modified single screw extruder TS-45. During investigations different extrusion-cooking conditions and 7 different blends were used. Process temperature ranged from 81 to 118°C. Specific mechanical energy of the extrusion-cooking was noted in range of from 0.18 to 0.71 kWh·kg-1. Extrusion capacity was depended pro of the screw rotation speed, mixtures composition and moisture content of blends. Max capacity obtained – 29.28 kg/h. The moisture content of dry pellets varied of the raw materials used and its properties (from 5.8 till 10.9% d.m). The same relation was observed with water absorption index (from 43 till 96%) and pellet’s durability (from 54.8 till 98%). The highest bulk density was measured for the corn-wheat pellets, independently of the moisture content applied.


wheat, corn, rice, pellets, extrusion – cooking