ABSTRACT

A corn-mango peel blend was processed using a laboratory-scale single-screw extruder, which led to the determination of the apparent density, yellowness, and specific mechanical energy of the extrudate. The effects of the extrusion variables (barrel temperature from 75–175°C, screw speed from 76–100 rpm, feed moisture from 15–21%, and mango peel powder addition from 0–33.33%) were analyzed, and predictive models were obtained using the response surface methodology (RSM). At elevated barrel temperature and screw speed, the extrudates’ apparent density decreased but then increased when the feed moisture and mango peel powder addition increased. At increasing barrel temperature but decreasing mango peel powder addition, the yellowness intensity decreased, and the same response was observed at a low barrel temperature and high mango peel powder addition. The calculated specific mechanical energy (SME) for the production of corn-mango peel extrudate was decreased as the barrel temperature increased.

摘要

使用实验室规模的单螺杆挤出机加工玉米-芒果皮共混物，从而确定了挤出物的表观密度，黄度和比机械能。分析了挤压变量的影响（桶温度在75–175°C，螺杆速度在76–100 rpm，进料水分在15–21％，芒果皮粉添加在0–33.33％），并建立了预测模型使用响应面方法（RSM）获得。在升高的料筒温度和螺杆速度下，挤出物的表观密度下降，但随着进料水分和芒果皮粉添加量的增加，挤出物的表观密度增加。在料筒温度升高但芒果皮粉末添加量降低的情况下，黄度降低，在较低的料筒温度和较高的芒果皮粉末添加量下也观察到相同的响应。随着机筒温度的升高，用于生产玉米-芒果皮挤出物的计算得出的比机械能（SME）降低。