Agricultural and Biosystems Engineering Publications

Campus Units

Agricultural and Biosystems Engineering

Document Type

Article

Publication Version

Published Version

Publication Date

2016

Journal or Book Title

Journal of Food Research

Volume

5

Issue

6

First Page

21

Last Page

32

DOI

10.5539/jfr.v5n6p21

Abstract

As the world population continues to grow, the demand for human food and animal feed grows exponentially. Aquaculture is the food sector which has been growing at the greatest rate for several years. Because of the expense of fishmeal in aquaculture fees, an inexpensive protein source could be corn-based proteins. Although many studies have focused on the effects of extruding corn-based blends along with other supplement ingredients, few studies have focused on the extrusion of individual corn-based ingredients. This study examined physical effects of extrusion on distillers dried grains with soluble (DDGS) and corn. Specific objectives included determining moisture content, water activity, color, unit density, durability, water stability, floatability, and bulk density for each corn-based extrudate. Blends were prepared with three levels of moisture (15, 25, and 35% db), and extrusion conditions included three screw speeds (50, 75, and 100 rpm) and three barrel temperatures (100, 125, and 150°C). Results showed that as the moisture content increased, the water activity increased in the raw ingredients, and the moisture content of the extrudates increased. As the screw speed increased, the bulk density decreased in the extrudates, and the mass flow rate increased. As the temperature increased, the floatability of the extrudates increased, while the bulk density decreased. The amount of protein and starch content in the corn products affected the physical quality of the pellets, which is important in aquaculture feed development.

Comments

This article is from Journal of Food Research 5 (2016): 21–32, doi:10.5539/jfr.v5n6p21. Posted with permission.

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Open

Creative Commons License

Creative Commons Attribution 4.0 License
This work is licensed under a Creative Commons Attribution 4.0 License.

Copyright Owner

The authors

Language

en

File Format

application/pdf

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