Analysis of the Influence of Different Plasticizing Systems in a Single-Screw Extruder on the Extrusion-Cooking Process and on Selected Physical Properties of Snack Pellets Enriched with Selected Oilseed Pomace DOI Open Access
Jakub Soja, Maciej Combrzyński, Tomasz Oniszczuk

et al.

Processes, Journal Year: 2025, Volume and Issue: 13(4), P. 1247 - 1247

Published: April 20, 2025

By-products generated in the agri-food industry are frequently regarded as waste, despite their significant potential for reutilization valuable raw materials with both nutritional and functional properties. Nigella flaxseed pomace, rich sources of bioactive compounds, have capacity to enhance profile characteristics extruded products while simultaneously contributing reduction food waste. Uniquely, present study analyzed effect extrusion-cooking process conditions on efficiency, energy consumption, selected physical properties extrudates enriched nigella pomace. The samples were made using a single-screw extruder-cooker. Two plasticizing (L/D 16 20) systems compared. highest 23.16 kg/h, was reached 20% pomace L/D system. During whole process, specific mechanical ranged from 0.006 0.105 kWh/kg. New information obtained interaction between content extrudates. results showed that use 10% maximized WAI 4.90 WSI 11.73% pellets 30% seed 20 influenced change bulk density, indicating double innovation: an improvement extrudate quality efficient by-products.

Language: Английский

Analysis of the Influence of Different Plasticizing Systems in a Single-Screw Extruder on the Extrusion-Cooking Process and on Selected Physical Properties of Snack Pellets Enriched with Selected Oilseed Pomace DOI Open Access
Jakub Soja, Maciej Combrzyński, Tomasz Oniszczuk

et al.

Processes, Journal Year: 2025, Volume and Issue: 13(4), P. 1247 - 1247

Published: April 20, 2025

By-products generated in the agri-food industry are frequently regarded as waste, despite their significant potential for reutilization valuable raw materials with both nutritional and functional properties. Nigella flaxseed pomace, rich sources of bioactive compounds, have capacity to enhance profile characteristics extruded products while simultaneously contributing reduction food waste. Uniquely, present study analyzed effect extrusion-cooking process conditions on efficiency, energy consumption, selected physical properties extrudates enriched nigella pomace. The samples were made using a single-screw extruder-cooker. Two plasticizing (L/D 16 20) systems compared. highest 23.16 kg/h, was reached 20% pomace L/D system. During whole process, specific mechanical ranged from 0.006 0.105 kWh/kg. New information obtained interaction between content extrudates. results showed that use 10% maximized WAI 4.90 WSI 11.73% pellets 30% seed 20 influenced change bulk density, indicating double innovation: an improvement extrudate quality efficient by-products.

Language: Английский

Citations

0