Development of a twin screw extruder
- Sobowale, Sunday Samuel, Adebo, Oluwafemi Ayodeji, Adebiyi, Janet Adeyinka
- Authors: Sobowale, Sunday Samuel , Adebo, Oluwafemi Ayodeji , Adebiyi, Janet Adeyinka
- Date: 2017
- Subjects: Extrusion , Twin screw extruder , Design
- Language: English
- Type: Article
- Identifier: http://hdl.handle.net/10210/262072 , uj:27666 , Citation: Sobowale, S.S., Adebo, O.A. & Adebiyi, J.A. 2017. Development of a twin screw extruder. Agricultural Engineering International: CIGR Journal, 19(4): 181–186.
- Description: Abstract: The aim of this study was to design, construct a multi-purpose twin screw extruder and evaluate its performance. All parts of the extruder were constructed using locally available materials and was made suitable for both batch and continuous production. The extruder essentially consists of the hopper, barrel, variable screw speed and temperature control, electrical motor and replaceable dies to give different sizes and shapes in the final products. It could also handle feed materials of different rheology. Performance evaluation of the extruder was done using cocoyam flour, varying feed moisture content (FMC) and screw speed (SS). Both the FMC and SS were observed to significantly affect all performance indicators (expansion ratio, residence time, throughput and functional efficiency) of the extrusion process. The availability and efficient access to this equipment would encourage the development of locally made extruded products. Through effective utilization, it is expected that the extruder would expand the production and processing of extruded foods.
- Full Text:
- Authors: Sobowale, Sunday Samuel , Adebo, Oluwafemi Ayodeji , Adebiyi, Janet Adeyinka
- Date: 2017
- Subjects: Extrusion , Twin screw extruder , Design
- Language: English
- Type: Article
- Identifier: http://hdl.handle.net/10210/262072 , uj:27666 , Citation: Sobowale, S.S., Adebo, O.A. & Adebiyi, J.A. 2017. Development of a twin screw extruder. Agricultural Engineering International: CIGR Journal, 19(4): 181–186.
- Description: Abstract: The aim of this study was to design, construct a multi-purpose twin screw extruder and evaluate its performance. All parts of the extruder were constructed using locally available materials and was made suitable for both batch and continuous production. The extruder essentially consists of the hopper, barrel, variable screw speed and temperature control, electrical motor and replaceable dies to give different sizes and shapes in the final products. It could also handle feed materials of different rheology. Performance evaluation of the extruder was done using cocoyam flour, varying feed moisture content (FMC) and screw speed (SS). Both the FMC and SS were observed to significantly affect all performance indicators (expansion ratio, residence time, throughput and functional efficiency) of the extrusion process. The availability and efficient access to this equipment would encourage the development of locally made extruded products. Through effective utilization, it is expected that the extruder would expand the production and processing of extruded foods.
- Full Text:
Process optimization of extrusion variables and its effect on properties of extruded cocoyam (Xanthosoma sagittifolium) noodles
- Sobowale, Sunday Samuel, Animashaun, Oluwatoyin Habibat, Antoine Mulaba-Bafubiandi, Floribert, Abidoye, Temitope Saratallahi, Kewuyemi, Yusuf Olamide, Adebo, Oluwafemi Ayodeji
- Authors: Sobowale, Sunday Samuel , Animashaun, Oluwatoyin Habibat , Antoine Mulaba-Bafubiandi, Floribert , Abidoye, Temitope Saratallahi , Kewuyemi, Yusuf Olamide , Adebo, Oluwafemi Ayodeji
- Date: 2018
- Subjects: Cocoyam , Extrusion , Noodles
- Language: English
- Type: Article
- Identifier: http://hdl.handle.net/10210/286596 , uj:31013 , Citation: Sobowale, S.S. et al. 2018. Process optimization of extrusion variables and its effect on properties of extruded cocoyam (Xanthosoma sagittifolium) noodles. Food Science & Nutrition. DOI: 10.1002/fsn3.786
- Description: Abstract: The current industrial demand for starchy foods has been dominated by other roots and tubers, while cocoyam, despite being rich in fiber, minerals, and vitamins has remained under exploited. In this study, the effect of feed moisture content (FMC), screw speed (SS) and barrel temperature (BT) on the quality characteristics of cocoyam noodles (proximate, thermo-physical, physicochemical, texture, color, extrudate properties, and sensory characteristics) were investigated using central composite design (CCD) of response surface methodology (RSM). Flour was produced from fresh tubers of cocoyam (Xanthosoma sagittifolium) and subsequently processed into noodles using a twin screw extruder. Results showed that the proximate compositions, thermo-physical, physicochemical properties, and color of the cocoyam noodles were significantly (p < 0.05) influenced by the extrusion process variables. The texture and extrudate properties of cocoyam noodles were equally significantly (p < 0.05) different. The experimental data obtained and predicted values of the response models were comparable, with statistical indices [absolute average deviation (AAD, 0–0.23), bias factor (Bf, 1–1.08), and accuracy factor (Af, 1–1.23)] indicating the validity of the derived models. The optimal extrusion processing conditions for quality cocoyam noodles were FMC, SS, and BT of 47.5%, 700 rpm and 50°C, respectively, as cocoyam noodles obtained at these conditions had comparable properties and were most preferred and accepted by the sensory panelists.
- Full Text:
- Authors: Sobowale, Sunday Samuel , Animashaun, Oluwatoyin Habibat , Antoine Mulaba-Bafubiandi, Floribert , Abidoye, Temitope Saratallahi , Kewuyemi, Yusuf Olamide , Adebo, Oluwafemi Ayodeji
- Date: 2018
- Subjects: Cocoyam , Extrusion , Noodles
- Language: English
- Type: Article
- Identifier: http://hdl.handle.net/10210/286596 , uj:31013 , Citation: Sobowale, S.S. et al. 2018. Process optimization of extrusion variables and its effect on properties of extruded cocoyam (Xanthosoma sagittifolium) noodles. Food Science & Nutrition. DOI: 10.1002/fsn3.786
- Description: Abstract: The current industrial demand for starchy foods has been dominated by other roots and tubers, while cocoyam, despite being rich in fiber, minerals, and vitamins has remained under exploited. In this study, the effect of feed moisture content (FMC), screw speed (SS) and barrel temperature (BT) on the quality characteristics of cocoyam noodles (proximate, thermo-physical, physicochemical, texture, color, extrudate properties, and sensory characteristics) were investigated using central composite design (CCD) of response surface methodology (RSM). Flour was produced from fresh tubers of cocoyam (Xanthosoma sagittifolium) and subsequently processed into noodles using a twin screw extruder. Results showed that the proximate compositions, thermo-physical, physicochemical properties, and color of the cocoyam noodles were significantly (p < 0.05) influenced by the extrusion process variables. The texture and extrudate properties of cocoyam noodles were equally significantly (p < 0.05) different. The experimental data obtained and predicted values of the response models were comparable, with statistical indices [absolute average deviation (AAD, 0–0.23), bias factor (Bf, 1–1.08), and accuracy factor (Af, 1–1.23)] indicating the validity of the derived models. The optimal extrusion processing conditions for quality cocoyam noodles were FMC, SS, and BT of 47.5%, 700 rpm and 50°C, respectively, as cocoyam noodles obtained at these conditions had comparable properties and were most preferred and accepted by the sensory panelists.
- Full Text:
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