• No results found

Effect of the extrusion process of corn semolina and pea hulls blends on chemical composition and selected physical properties of the extrudate

N/A
N/A
Info
Download
Protected

Academic year: 2020

Share "Effect of the extrusion process of corn semolina and pea hulls blends on chemical composition and selected physical properties of the extrudate"

Copied!
13
0
0

Loading.... (view fulltext now)

Download now ( 13 Page )

Full text

Figure

Fig. 2. Influence of moisture content of the raw materials on the WSI of the extrudate (pea hulls – 10% and corn semolina – 90%,temperature�–�145�C).
Fig. 4. Influence of barrel temperature on the dynamic viscosity. Samples contains pea hulls – 10% and corn semolina – 90%, moisturecontent�–�14%.
Fig. 7. Comparison of the chemical composition of raw material and extrudate (pea hulls – 10% and corn semolina – 90%, temperature –145�C,�moisture�content�–�13.5%).
Fig.8. Influenceof peahulls concentration onthe content ofthe crude fibre anddetergentfibre (oatbran –3.5%, temperature –145�C).
+4

References

Download now ( PDF - 13 Page - 253.30 KB )

Related documents