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A new insight into the high-moisture extrusion process of peanut protein: From the aspect of the orders and amount of energy input

Jinchuang Zhang,Li Liu,Yuanrong Jiang,Shah Faisal,Qiang Wang

Published 2020 in Journal of Food Engineering

ABSTRACT

Abstract Extruder always provides a comprehensive thermomechanical energy input way, which is decisive for the quality of the extrudate. To get a full understanding of the energy input way during high-moisture extrusion process, effects of the orders and amount of energy input (extrusion temperature, moisture content, shear order, and shear strength) on the system response parameters (die pressure, die temperature, and specific mechanical energy (SME)) and the quality (color, fibrous structure, tensile properties, hardness, and springiness) of the extrudate were assessed. Further, interrelationships between system response parameters and quality of the extrudate were analyzed. Results showed that for controlling the die pressure and die temperature, the shear way plays a decisive role, followed by the extrusion temperature, and finally the moisture content. SME is mainly determined by the moisture content and the energy input intensity. Shear way can significantly improve the fibrous structure. Extrusion temperature is the decisive factor in the tensile properties and springiness. While the moisture content plays a more important role in the color values and the hardness. The energy input way has a large impact on the relationship of the system response parameters and properties of the high-moisture texturized peanut protein.

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