
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.
Access
Open
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.
Copyright Owner
The authors
Copyright Date
2016
Language
en
File Format
application/pdf
Recommended Citation
Rich, Jordan J. and Rosentrater, Kurt A., "Properties of Extrusion Processed Corn and Corn Coproducts" (2016). Agricultural and Biosystems Engineering Publications. 800.
https://lib.dr.iastate.edu/abe_eng_pubs/800
Comments
This article is from Journal of Food Research 5 (2016): 21–32, doi:10.5539/jfr.v5n6p21. Posted with permission.