Hanwu Lei, Roger Ruan, R Gary Fulcher, Bernhard van Lengerich. Color development in an extrusion-cooked model system[J]. International Journal of Agricultural and Biological Engineering, 2008, 1(2): 55-63.
Citation:
Hanwu Lei, Roger Ruan, R Gary Fulcher, Bernhard van Lengerich. Color development in an extrusion-cooked model system[J]. International Journal of Agricultural and Biological Engineering, 2008, 1(2): 55-63.
Hanwu Lei, Roger Ruan, R Gary Fulcher, Bernhard van Lengerich. Color development in an extrusion-cooked model system[J]. International Journal of Agricultural and Biological Engineering, 2008, 1(2): 55-63.
Citation:
Hanwu Lei, Roger Ruan, R Gary Fulcher, Bernhard van Lengerich. Color development in an extrusion-cooked model system[J]. International Journal of Agricultural and Biological Engineering, 2008, 1(2): 55-63.
Color development in an extrusion-cooked model system
Rice-glucose-lysine blend was extruded using a co-rotating twin-screw extruder. The effects of different extrusion conditions on the browning properties of extrudates were analyzed and compared using the CIE Lab system of measurement. Extrusion process variables included moisture content, screw speed, barrel temperature, and screw geometry. The influence of product temperature on the browning property of extrudates was significant (P
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