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• Published Subscription 21 Apr 2018

  Effects of Extrusion Cooking of Sweet Potato on System Parameters and Product Properties

  By Danie Shajie A., Mishra Hari Niwas

  Abstract: Effects of barrel temperature (83–117 °C), feed-moisture content (17–33% w.b.) and screw speed (60–110 rpm) on the system parameters (product temperature, die pressure, motor torque and specific mechanical energy (SME)) and product responses (expansion ratio, waterholding capacity (WHC), swelling power and throughput) during the extrusion cooking of sweet potato were studied using response surface methodology. Second-order polynomial models were fitted for the system parameters and the product responses as a …

  Published in Research & Reviews : Journal of Food Science & Technology · Vol. 4, Issue 1, 2015 · pp. 32–42 Read article →