Single-Screw Laboratory Extruder for Production of Expanded Products:Design,Construction and Performance Testing

作     者：Adekanmi Olusegun Abioye John Oluranti Olajide Patrick Obi Ngoddy 

作者机构：Department of Food EngineeringLadoke Akintola University of TechnologyP.M.B.4000Ogbomoso210222Nigeria Department of Food Science and TechnologyUniversity of NigeriaP.O.Box 551Nsukka 410001Nigeria 

出 版 物：《Journal of Agricultural Science and Technology(B)》 (农业科学与技术（B）)

年 卷 期：2019年第9卷第4期

页      面：293-304页

学科分类：09[农学] 

主　　题：Single-screw extruder cassava/soybean blends expansion ratio machine throughput trypsin inhibitor reduction 

摘      要：In this study,a low-capacity single-screw cooking extruder for the manufacture of expanded snacks was designed based on theoretical models and guided operating data and practices of existing cooking *** was carried out using locally available engineering materials in modest machine shops satisfying sanitary design criteria and tested using blends of cassava and defatted soybean *** extruder developed has throughput,screw speed,barrel diameter,length-to-diameter ratio and power requirement of 13.0 kg/h,200 rpm,40 mm,12 and 1.908 kW,*** cost of the extruder developed was estimated N650,000 in *** had expansion ratio and trypsin inhibitor reduction which ranged from 1.82 to 2.98 and 61.07%to 87.93%,respectively,across all *** study demonstrates that a low-capacity and affordable experimental single-screw extruder can be designed and built domestically which can be scaled-up for pilot and industrial applications for the production of expanded snacks.