Thermal and Mechanical Effects on Retention of Food-Grade ?-carotene during Extrusion Processing
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Monali M. Yajnik
To determine the separate thermal effects of extrusion, nonisothermal experiments were conducted by heating wheat flour mixed with 0.46% (w/w) food-grade ?-carotene in an oil bath nonisothermally at 149°C at 28% (w/w) moisture content. To determine the total (thermal plus mechanical) effects of extrusion on retention of trans-?-carotene, the same mixture was extruded at 30/50/70/90/110°C and 50/70/90/110/130°C (barrel temperatures feed to exit) at screw speeds of 200, 250, 300, and 400 rpm on two separate days with a dough moisture content 30% (w/w). The rate constant at 100°C, 3.56 x 10-4s-1, and activation energy, 18.82 kJ/gmol, obtained from the nonisothermal experiments were used to calculate trans-?-carotene retention due to thermal effects during extrusion. For both temperature profiles, total trans-?-carotene retention ranged from 58 - 97%. Thermal effects accounted for less than 5% of the loss, showing that mechanical effects were the predominant cause of trans-?-carotene degradation. A linear statistical model worked well for separate days of extrusion; however, an exponential model was more effective for combined days of extrusion. Overall, food-grade ?-carotene was more stable than that of pure trans-?-carotene.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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- Thermal and Mechanical Effects on Retention of Food-Grade ?-carotene during Extrusion Processing
- Use of Pulsed Ultraviolet Light to Reduce the Allergenic Potency of Soybean Extracts
- A Direct Process for the Production of High Fructose Syrups from Dates Extracts
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- Proximate Composition and Rheological Properties of a Cake Mix Elaborated Using Composite Flour Wheat: Cassava
- Drying of Pomegranate Arils: Comparison of Predictions from Mathematical Models and Neural Networks
- Rheology of Selected Persian Honeys
- Shorter Communication
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Articles in the same Issue
- Article
- Thermophysical Characterization of Genipap Pulp
- Comparison of the Effects of Extrusion Cooking on Some Cereal Starches
- Extraction of Ginsenosides from American Ginseng (Panax quinquefolium L.) Root
- Inactivation of Polyphenoloxidase of Pear by Pulsed Electric Fields
- Artificial Neural Network Modelling of Heat Transfer to Canned Particulate Fluids under Axial Rotation Processing
- Ultrasound-Assisted Extraction in Different Solvents for Phytochemical Study of Canna indica
- Development and Characterization of Extruded Product Using Carrot Pomace and Rice Flour
- Characterization of the Immobilized Fructosyltranferase from Rhodotorula sp.
- Thermal and Mechanical Effects on Retention of Food-Grade ?-carotene during Extrusion Processing
- Use of Pulsed Ultraviolet Light to Reduce the Allergenic Potency of Soybean Extracts
- A Direct Process for the Production of High Fructose Syrups from Dates Extracts
- Optimization of Conditions for Collagen Extraction from the Swim Bladders of Grass Carp (Ctenopharyngodon idella) by Response Surface Methodology
- Proximate Composition and Rheological Properties of a Cake Mix Elaborated Using Composite Flour Wheat: Cassava
- Drying of Pomegranate Arils: Comparison of Predictions from Mathematical Models and Neural Networks
- Rheology of Selected Persian Honeys
- Shorter Communication
- Preparation of a Micro-Porous Alginate Gel Using a Microfluidic Bubbling Device
