• Title, Summary, Keyword: shear extrusion force

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Rheological Properties of Acorn Flour Gels - Puncture Test and Back Extrusion Test - (도토리묵의 물리적 특성 -Puncture test 와 Back Extrusion test-)

  • Kim, Young-A;Rhee, Hei-Soo
    • Korean Journal of Food Science and Technology
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    • v.17 no.6
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    • pp.469-473
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    • 1985
  • The typical force-distance curves by puncture test and Back Extrusion test of acorn flour gels were investigated. Kc' and Ks' were calculated to estimate the compression and shear components of a puncture force. In this study, compression effect played a major role. The more concentration of acorn flour gel and diameter of probe increased, the more compression force contributed to the puncture force. In the Back Extrusion test, the effect of increasing the sample size was to extend the length of the plateau without affecting the maximum force. However, as the concentration of acorn flour gel increased, maximum Extrusion force became larger.

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Development of Shear Extrusion Test for the Texture Evaluation of Cooked Noddle (삶은 국수의 조직감 평가를 위한 층밀림 압출 실험)

  • Yoo, Byoung-Seung;Lee, Cherl-Ho
    • Korean Journal of Food Science and Technology
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    • v.19 no.2
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    • pp.171-175
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    • 1987
  • An objective method for the evaluation of eating quality of cooked noodle was established by using a specially designed shear extrusion cell of Rheometer. From the force-distance curve, the maximum force, initial force, extrusion work, and the slope were determined. In a test with Korean dried noodles made from 17 types of Australian wheat flour, the maximum and initial forces and extrusion work could represent the firm-soft and chewy character, which govern mostly the preference of cooked noodle. On the other hand, the slope could distinguish the textural changes of cooked noodle during the storage after cooking. The parameters showed significant correlation with the protein content, water absorption, development time and extensibility of flour, but no correlation was obtained with the maximum viscosity of viscogram. For the estimation of textural preference, the correlation coefficient obtained from a multiple regression analysis using the maximum viscosity of viscogram and the maximum force of shear extrusion test as the two independent variables was not significantly higher than the coefficient obtained from a simple regression with the maximum force only.

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Texture Properties of Acorn Starch Gels -Puncture test, Back extrusion test and Retrogradation test- (도토리묵의 텍스쳐 특성 -관통시험, 역압출시험, 노화특성시험-)

  • 김영아
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.20 no.2
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    • pp.173-178
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    • 1991
  • The rheological properties of acorn crude starch gel and refined starch gel were investigated by puncture test, back-extrusion test and retrogradation test. Puncture test was a useful method to compare the different gel type and concentration, and to calculate the compression and shear coefficient. Maximum extrustion force and adhesiveness were also examined by performing back-extrustion test. The retrogradation rate was analysed by Avrami equation in retrogradation test.

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The Effect of Eggs on the Quality Properties of Ramyon (계란의 첨가가 라면의 품질에 미치는 영향)

  • 정재홍
    • The Korean Journal of Food And Nutrition
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    • v.11 no.4
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    • pp.420-425
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    • 1998
  • The effects of eggs on the quality properties, color measurment, cooking quality, textureal and sensory properties of Ramyon were esxamined. The contents of egg used were from 1% to 5% based on flour weight. The farinograph absorption decreased by egg but farinograph stability and breakdown were increased in vice versa. The yellowness of Ramyon prepared with eggs was higher than that of control. At cooking quality examination of Ramyon manufactred with eggs, weight of cooked Ramyon was increase but volume was appeared in vice versa. Extraction amounts of Ramyon manufactured with eggs during cooking were much smaller than those of control. The shear extrusion force and hardness of Ramyon manufactured with eggs were shown much higher value than those of control. The I2 reaction value of Ramyon manufactured with eggs and control were shown to almost same value,, from 2.13 to 2.20. Sensory properties of cooked Ramyon which was manufactured with eggs showed quite acceptable. Based on the cooking and sensory evaluation test, addition of 5% eggs to wheat flour may be suitable for processing Ramyon.

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Extrusion Puffing of Pork Meat-Defatted Soy Flour-Corn Starch Blends to Produce Snack-like Products

  • Jennifer J. Jamora;Rhee, Ki-Soon;Rhee, Khee-Choon
    • Preventive Nutrition and Food Science
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    • v.6 no.3
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    • pp.163-169
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    • 2001
  • To produce expanded, minimally hard extrudates from blends of raw pork meat (20%), defatted soy flour (25%), and corn starch using a single-screw extruder, various combinations of feed moisture, process temperature, and screw speed were evaluated. First series of extrusion runs were conducted according to a central composite rotatable design/response surface methodology (RSM). Upon assessing the full model for each response, insignificant terms were eliminated to determine final response surface models. Screw speed within the range evaluated was found to have no significant effect on expansion ratio (ER) or shear force (SF) of extrudates. Since examinations of the response surfaces and their generated grids of predicted values indicated that maximum ER and minimum SF were likely to be attained with a moisture-temperature combination outside the RSM experimental range, the second series of extrusion runs were conducted with several selected combinations of moisture and temperature to determine a practical optimum extrusion condition. The combination of 22.78% feed moisture, 16$0^{\circ}C$ process temperature, and 170 rpm screw speed was chosen as such a condition, and used in the final extrusion. The final product required less force to break than did commercial pretzel sticks.

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Physicochemical and Sensory Textural Properties of Rice Extrudate Depending on Extrusion Conditions

  • Chung, Kang-Hyun
    • Preventive Nutrition and Food Science
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    • v.5 no.1
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    • pp.25-31
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    • 2000
  • Extrusion conditions for production of rice extrudate were studied. The optimal production conditions of rice extrudate were determined by the relationship between dependent variables such as expansion ratio, shear strength and color change and independent variables such as moisture content of raw material, screw speed, and die tem-perature of extruder. The textural quality of rice exturdate was significantly affected by the moisture content of raw material (x1), screw speed (x2), and die temperature (x3) of extruder. The expansion ratio of rice extrudate showed the highest value at the moisture content of 18% of raw material, and the lowest at 24%, and whose regression equation was Y=34.8967 - 3.219X1 - (0.623$\times$10-2)X2 + 0.136X3 + (0.648$\times$10-1)X12 + (0.138$\times$10-3)X1X2 + (0.456$\times$10-4)X22 + (0.719$\times$10-3)X1X3 -(0.515$\times$10-3)X2X3- (0.552$\times$10-3)X32. The most desirable texture of rice extrudate determined by shear test and sensory evaluation was obtained at the following conditions : mois-ture content of 18% of raw material, screw speed of 210 rpm and die temperature of 11$0^{\circ}C$. The rice extrudate prepared under the above conditions showed the lowest shear force of 954g at which the highest sensory score was obtained.

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Physical and Chemical Properties of Cornmeal Extrudates by Addition of Defatted Soy Flour and Squid (옥수수가루, 탈지 콩가루 및 오징어를 이용한 스낵제품의 물리화학적 특성연구)

  • 정복미;김은실;이기춘
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.30 no.2
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    • pp.292-298
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    • 2001
  • This study was conducted to investigate physicochemical properties of extrudates combining 4 levels of squid (0, 3, 5 and 7%) with 3 levels of defatted soy flour (0, 5, and 10%). Blends were adjusted to moisture content of 27% and then extruded in a single-screw laboratory extruder at 170rpm screw speed and 16$0^{\circ}C$ barrel temperature. The extruded materials were dried at 6$0^{\circ}C$ for 8hr to a moisture content of 3~4% and refrigerated at 4$^{\circ}C$ for 12 hour before examination for textural properties, expansion ratio, bulk density, shear force and Hunter color. Expansion ratio of extrudates decreased as squid content increased whereas bulk density and shear force increased. Expansion ratio of extrudates was not significantly different by defatted soyflour level. Bulk density of products decreased as defatted soyflour content increased but shear force of products increased as defatted soyflour content increased. In scores of sensory hedonic evaluation of snacks, appearance, flavor, texture and overall acceptability values had lowered as squid level increased. Therefore, according to materials contents on extrudates increased, nutritional contents of this products increased and also shear force and bulk density in physical properties increased whereas expansion ratio decreased.

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Effects of Calcium on Textural and Sensory Properties of Ramyon (칼슘의 첨가에 따른 라면의 조직감과 관능적 특성)

  • 정재홍
    • The Korean Journal of Food And Nutrition
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    • v.12 no.3
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    • pp.252-257
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    • 1999
  • In an attempt to evaluate the effects of calcium on paste or gelatinization properties by amylograph and mixing properties by farinograph of wheat flour and on viscosity property cooking quality textural and sensory properties of Ramyon were examined. The contents of calcium used were from 1.0% to 3.0% based on flour weight. The viscosity property of wheat flour with calcium was increased the initial past-ing temperature but the amylograph peak viscosity were decreased in vice versa. The farinograph absorp-tion stability and breakdown were increased by calcium. The shear extrusion force and hardness of Ram-yon manufactured with calcium were shown much higher value than those of control. At cooking quality examination of Ramyon manufactured with calcium weight of cooked Ramyon was increased by volume was decreased. Extraction amounts of Ramyon manufactured with calcium during cooking were much smaller than those of control. These changes will provided many advantages in the preparation of Ram-yon. The I2 reaction value of Ramyon manufactured with calcium and control were shown to almost same values. Sensory properties of cooked Ramyon which was manufactured with calcium showed quite acceptable. Based on the cooking and sensory evaluation test addition of 0.3% calcim to wheat flour may be suitable for processing Ramyon.

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Effects of Ginseng on Textural and Sensory Properties of Long Life Noodles (인삼첨가 Long Life 면의 조직감과 관능적 특성)

  • 심창주
    • The Korean Journal of Food And Nutrition
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    • v.12 no.5
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    • pp.523-528
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    • 1999
  • The influence of ginseng on the paste or gelatinization properties by amylograph and mixing properties by farinograph of wheat flour and on quality properties color cooking quality textural and sensory properties and reducing microbial population of LL(Long Life) noodles was studied. The contents of ginseng used were from 5% to 10% based on flour weight. The viscosity property of wheat flour with ginseng was increased the initial pasting temperature but the amylograph peak viscosity were decreased in vice versa. The farinograph absorption stability and breakdown were increased by ginseng. The whiteness of Ll nodles manufactured with ginseng was lower than that of control The shear extrusion force and hardness of LL noodles manufactured with ginseng were shown much higher value than those of control. At cooking quality examination of LL noodles manufactured with ginseng weight of cooked LL noodles was decreased but volum was appeared in ice versa,. Extraction amounts of LL noodles manufactured with ginseng during cooking were much smaller than those of control Total count of microorganism of Ll noodles manufactured with ginseng were decreased during storage at 3$0^{\circ}C$ Sensory properties of cooked LL noodles which was manufactured with ginseng showed quite acceptable. Based on the cooking and sensory evaluation test addition of 7.0% ginseng to wheat flour may be suitable for processing LL noodles.

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Quality Characteristics of Extruded Formulated Products Prepared from Blends of Rice Flour, Corn Flour and Fish Muscle by Single-Screw Extrusion (쌀가루와 옥수수가루의 비율을 달리하여 제조한 생선스낵의 품질특성)

  • Sim, Young-Ja;Jung, Bok-Mi;Rhee, Khee-Choon
    • Korean Journal of Food Science and Technology
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    • v.33 no.1
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    • pp.45-49
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    • 2001
  • This research was conducted to study the characteristics of the extruded products prepared from blends containing fixed amounts of frozen pollack (20%) and defatted soy flour (5%) and varying amounts of rice and corn flour using laboratory-scale single-screw extruder. Extrusion conditions were set at 27% feed moisture, $160^{\circ}C$ process temperature and 170 rpm screw speed. Results showed that there was almost no difference in proximate compositions among all extruded products. The product made from 100% rice flour had the highest expansion ratio, the lowest bulk density and the lowest shear force (P<0.05). Also, this product was the highest in L value and had the highest preference in sensory evaluation. Consequently, the addition of frozen pollack and defatted soy flour to rice flour could make desirable expanded extruded products. This study will form the basis for future development of rice snacks containing frozen pollack.

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