Scholarlink

<p>Pre-processed flours (malted yellow split pea, malted pearl millet, roasted pearled barley, and roasted quinoa blended in 30:30:28:12 w/w ratio) were extruded in twin screw extruder to produce multigrain beverage premix. Its characteristics were modelled using ANN and RSM as functions of die head temperature (X<sub>1</sub>), speed of screw (X<sub>2</sub>), and moisture content of feed (X<sub>3</sub>) varied in ranges: 140–180&#xa0;°C, 40–50&#xa0;rpm, and 15–25%, using rotatable central composite design, respectively. Optimum extrusion process conditions achieved using steepest gradient (SA) and genetic algorithms (GA) were in good agreement with following experiment: X<sub>1</sub> = 180&#xa0;°C, X<sub>2</sub> = 50&#xa0;rpm, X<sub>3</sub> = 15%, resulting in multigrain beverage premix having high water absorption index (Y<sub>1</sub> = 3.46&#xa0;g g<sup>−1</sup>), water solubility index (Y<sub>2</sub> = 15.10%), and bulk density (Y<sub>3</sub> = 0.28&#xa0;g cm<sup>−3</sup>), and low total colour change (Y<sub>4</sub> = 14.21), specific mechanical energy (Y<sub>5</sub> = 28.21&#xa0;kJ kg<sup>−1</sup>), and hardness (Y<sub>6</sub> = 102.54 N). SEM was used to analyse microstructural properties (Feret’s diameter and circularity) of raw, pre-processed, and extruded multigrain premixes.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Multigrain beverage premix development using extrusion: computational modelling and optimization of process and microstructural characterization

  • 期刊论文

  • 发表日期：

    2026年4月17日

查看全文
  • Anjali Thakur,
  • Anas Ejaz Yasmeen Shaikh,
  • Hari Niwas Mishra

摘要

Pre-processed flours (malted yellow split pea, malted pearl millet, roasted pearled barley, and roasted quinoa blended in 30:30:28:12 w/w ratio) were extruded in twin screw extruder to produce multigrain beverage premix. Its characteristics were modelled using ANN and RSM as functions of die head temperature (X1), speed of screw (X2), and moisture content of feed (X3) varied in ranges: 140–180 °C, 40–50 rpm, and 15–25%, using rotatable central composite design, respectively. Optimum extrusion process conditions achieved using steepest gradient (SA) and genetic algorithms (GA) were in good agreement with following experiment: X1 = 180 °C, X2 = 50 rpm, X3 = 15%, resulting in multigrain beverage premix having high water absorption index (Y1 = 3.46 g g−1), water solubility index (Y2 = 15.10%), and bulk density (Y3 = 0.28 g cm−3), and low total colour change (Y4 = 14.21), specific mechanical energy (Y5 = 28.21 kJ kg−1), and hardness (Y6 = 102.54 N). SEM was used to analyse microstructural properties (Feret’s diameter and circularity) of raw, pre-processed, and extruded multigrain premixes.