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17. | | ALCÂNTARA, M. DE; TAKEITI, C. Y.; CARVALHO, C. W. P. de; FREITAS, D. de G. C. Comportamento reológico de farinhas extrudadas de arroz vermelho integral. Revista Higiene Alimentar, v. 29, n. 242-243, mar./abr. 2015. Anais do VII Congresso Latino-Americano e XIII Congresso Brasileiro de Higienistas de Alimentos, III Encontro Nacional de Vigilância de Zoonoses e V Encontro do Sistema Brasileiro de Inspeção de Produtos de Origem Animal, 2015, Armação de... Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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Registro Completo
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
02/12/2019 |
Data da última atualização: |
05/02/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
VARGAS-SOLÓRZANO, J. W.; ASCHERI, J. L. R.; CARVALHO, C. W. P. de; TAKEITI, C. Y.; GALDEANO, M. C. |
Afiliação: |
Jhony Willian Vargas-Solórzano, UFRRJ; JOSE LUIS RAMIREZ ASCHERI, CTAA; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; CRISTINA YOSHIE TAKEITI, CTAA; MELICIA CINTIA GALDEANO, CTAA. |
Título: |
Impact of the Pretreatment of Grains on the Interparticle Porosity of Feed Material and the Torque Supplied During the Extrusion of Brown Rice. |
Ano de publicação: |
2020 |
Fonte/Imprenta: |
Food and Bioprocess Technology, v. 13 , n. 1, p. 88-100, 2020. |
DOI: |
https://doi.org/10.1007/s11947-019-02379-8 |
Idioma: |
Inglês |
Conteúdo: |
The objective of this work was to evaluate the effects of drying, grinder type, and moistening conditions on the interparticle porosity of feed material and the torque supplied to the screw during the single-screw extrusion processing of brown rice. The grains were dried at 60 °C up to moisture contents of 9 and 6% and then milled using two grinder types (disc and roller). The milled products were moistened at levels to produce extruded snacks (11 and 14%). Irrespective of drying the grains, lower particle diameters in the fine and coarse fractions, and narrower distributions were obtained by grinding brown rice in a roller mill than in a disc mill. The disc mill products presented lower interparticle porosity and generated higher torque values than the roller mill products. A reduction in grain moisture from 9 to 6% only decreased the interparticle porosity of disc mill products and increased the torque. An increase in feed moisture from 11 to 14% only increased the interparticle porosity of roller mill products and decreased the torque regardless of grain moisture. This work contributed to understanding the impact of the morphology of the particles in the torque variability during the extrusion processing of brown rice. Few published works correlate physical properties of the feed material with extrusion dependent variables. In the present study, feed materials with high interparticle porosity were produced with roller mill and when extruded they generated low variabilities in the torque. MenosThe objective of this work was to evaluate the effects of drying, grinder type, and moistening conditions on the interparticle porosity of feed material and the torque supplied to the screw during the single-screw extrusion processing of brown rice. The grains were dried at 60 °C up to moisture contents of 9 and 6% and then milled using two grinder types (disc and roller). The milled products were moistened at levels to produce extruded snacks (11 and 14%). Irrespective of drying the grains, lower particle diameters in the fine and coarse fractions, and narrower distributions were obtained by grinding brown rice in a roller mill than in a disc mill. The disc mill products presented lower interparticle porosity and generated higher torque values than the roller mill products. A reduction in grain moisture from 9 to 6% only decreased the interparticle porosity of disc mill products and increased the torque. An increase in feed moisture from 11 to 14% only increased the interparticle porosity of roller mill products and decreased the torque regardless of grain moisture. This work contributed to understanding the impact of the morphology of the particles in the torque variability during the extrusion processing of brown rice. Few published works correlate physical properties of the feed material with extrusion dependent variables. In the present study, feed materials with high interparticle porosity were produced with roller mill and when extruded they generated low variabilitie... Mostrar Tudo |
Palavras-Chave: |
Alimento integral; Distribuição de tamanho de partícula; Food extrusion; Mill type; Particle-size distribution; Particulate food; Tipo de moinho. |
Thesagro: |
Extrusão; Grão; Tecnologia de Alimento. |
Thesaurus NAL: |
Extrusion; Food technology; Whole grain foods. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 02611naa a2200337 a 4500 001 2115616 005 2021-02-05 008 2020 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1007/s11947-019-02379-8$2DOI 100 1 $aVARGAS-SOLÓRZANO, J. W. 245 $aImpact of the Pretreatment of Grains on the Interparticle Porosity of Feed Material and the Torque Supplied During the Extrusion of Brown Rice.$h[electronic resource] 260 $c2020 520 $aThe objective of this work was to evaluate the effects of drying, grinder type, and moistening conditions on the interparticle porosity of feed material and the torque supplied to the screw during the single-screw extrusion processing of brown rice. The grains were dried at 60 °C up to moisture contents of 9 and 6% and then milled using two grinder types (disc and roller). The milled products were moistened at levels to produce extruded snacks (11 and 14%). Irrespective of drying the grains, lower particle diameters in the fine and coarse fractions, and narrower distributions were obtained by grinding brown rice in a roller mill than in a disc mill. The disc mill products presented lower interparticle porosity and generated higher torque values than the roller mill products. A reduction in grain moisture from 9 to 6% only decreased the interparticle porosity of disc mill products and increased the torque. An increase in feed moisture from 11 to 14% only increased the interparticle porosity of roller mill products and decreased the torque regardless of grain moisture. This work contributed to understanding the impact of the morphology of the particles in the torque variability during the extrusion processing of brown rice. Few published works correlate physical properties of the feed material with extrusion dependent variables. In the present study, feed materials with high interparticle porosity were produced with roller mill and when extruded they generated low variabilities in the torque. 650 $aExtrusion 650 $aFood technology 650 $aWhole grain foods 650 $aExtrusão 650 $aGrão 650 $aTecnologia de Alimento 653 $aAlimento integral 653 $aDistribuição de tamanho de partícula 653 $aFood extrusion 653 $aMill type 653 $aParticle-size distribution 653 $aParticulate food 653 $aTipo de moinho 700 1 $aASCHERI, J. L. R. 700 1 $aCARVALHO, C. W. P. de 700 1 $aTAKEITI, C. Y. 700 1 $aGALDEANO, M. C. 773 $tFood and Bioprocess Technology$gv. 13 , n. 1, p. 88-100, 2020.
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