DEVELOPMENT OF A LOCAL SINGLE SCREW EXTRUDER FOR PRODUCING EXPNDED BREAKFAST CREAL | ||
| Misr Journal of Agricultural Engineering | ||
| Article 42, Volume 27, Issue 4, October 2010, Pages 1688-1709 PDF (757.83 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/mjae.2010.105099 | ||
| Author | ||
| O.A Kaddour | ||
| Senior researcher- Agriculture Engineering Research Institute (AEnRI), Egypt. | ||
| Abstract | ||
| Extrusion cooking has been used in industries for many years to produce various types of human foods and animal feeds. Twin screw extrusion used for the production of expanded breakfast cereal. This work aimed to develop a local single screw extruder to produce the breakfast cereal by modifying extruder die and cutter knife units. The performance of the developed extruder was studied as a function of change in the physical and mechanical factors affecting the shear in extrusion barrel such as screw speed of( 354and 438 RPM) , the clearance between the last screw unit and die of (3,10 and 20mm), number of holes in the die (1,3,6 and 9 holes) as mechanical factors and formula moisture content of (19,24 and 29%w.b.) as physical factors . Results indicated that the most effective operating range for these parameters was 438 rpm, 3 mm, 6 holes and 24%w.b., respectively, which led to an extruder productivity of 253.56 kg/h, specific mechanical energy (SME) of 67kW.h/ton and good product quality with 0.716 g/cm3 product bulk density, 93.18 %durability, 1.63 expansion ratio and 41.83% cereal water absorption. | ||
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