Screw Configuration Effect on Physicochemical Characteristics of Extrudates Produced by Twin-Screw Extrusion of Rice Grain

Kim, Dong Eun; Lim, Jung-Dae; Lee, Beom-Goo; Lee, Kang-Yol; Shin, Malshick; Min, Joo-Hong; Kang, Wie-Soo; Lee, Shin Young

doi:10.13050/foodengprog.2013.17.1.33

Food Eng. Prog. 2013; 17(1):33-42

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2013.17.1.33

Article

스크루 배열이 쌀 압출성형물의 물리화학적 특성에 미치는 영향

김동은¹, 고상훈², 임정대³, 이범구⁴, 이강열⁴, 신말식⁵, 민주홍⁶, 강위수⁶^,^*

Screw Configuration Effect on Physicochemical Characteristics of Extrudates Produced by Twin-Screw Extrusion of Rice Grain

Dong Eun Kim¹, Jung-Dae Lim², Beom-Goo Lee³, Kang-Yol Lee⁴, Malshick Shin⁴, Joo-Hong Min⁵, Wie-Soo Kang⁶, Shin Young Lee⁶^,^*

Author Information & Copyright ▼

¹동진식품연구소

²세종대학교 식품공학과

³강원대학교 생약자원개발학과

⁴(주)에코디엔에스

⁵전남대학교 식품영양학과

⁶강원대학교 생명건강공학과

¹Dongjin Food Laboratory

²Department of Food Science and Technology, Sejong University

³Department of Herbal Medicine Resource

⁴ECO D&S Co., Ltd.

⁵Department of Food and Nutrition, Chonnam National University

⁶Department of Bio-Health Technology, Kangwon National University

^*Corresponding author: Wie-Soo Kang, Department of Bio-Health Technology, Kangwon National University, 192-1, Chuncheon-city, Kangwon-do 200-701, Korea. Tel: +82-33-250-6494; Fax: +82-33-250-6470, E-mail: kangwiso@kangwon.ac.kr

ⓒ Copyright 2013 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Nov 05, 2012; Revised: Jan 07, 2013; Accepted: Feb 05, 2013

Published Online: Feb 28, 2013

Abatract

This study was done to investigate the effects of five screw configurations (config.) on rice grain extrudates. Five different screw configurations, in which the angles (45°, 90°, and 135°) and number of kneading screws were different, were used in extruding rice. The pressure and specific mechanical energy (SME) increased (5,748.76 kPa and 52.80 kJ/kg, respectively) as the angle and number of kneading screws increased. As shown in Config. 5, the angle of two kneading screws increased to 135° from 45°. The expansion ratio (ER) and water solubility index (WSI) increased as shear increased. In Config. 5, the ER increased to 3.06 and the WSI increased 16.2 times, unlike the control item. The results can be applied in producing processed rice, such as rice expansion snack and cereal for breakfast, and solubilizing functional dietary fiber in water.

Keywords: twin screw extruder; rice extrudate; screw configuration; specific mechanical energy; water solubilityindex

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스크루 배열이 쌀 압출성형물의 물리화학적 특성에 미치는 영향

Abatract