Influence of Particle Size Reduction on Structural and Mechanical Properties of Extruded Rye Bran

Influence of Particle Size Reduction on Structural and Mechanical Properties of Extruded Rye Bran

Rye bran is a high-fibre ingredient also containing starch and protein. The aim of this work was to investigate the effects of extrusion processing and bran particle size on the structural and mechanical properties of extruded rye bran. Native rye bran particle size of 750–1,250 μm was milled to pro...

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Veröffentlicht in:Food and bioprocess technology 2014-07, Vol.7 (7), p.2121-2133
Hauptverfasser: Alam, Syed Ariful, Järvinen, Jenni, Kirjoranta, Satu, Jouppila, Kirsi, Poutanen, Kaisa, Sozer, Nesli
Format: Artikel
Sprache:eng
Schlagworte:
Agriculture
Biotechnology
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Comminution
Dietary fiber
Extrusion
Extrusions
Food Science
ingredients
Mechanical properties
Original Paper
Particle size
Process parameters
raw materials
Rye
Rye bran
Size reduction
Starch
Twin screw extruders
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Zusammenfassung:Rye bran is a high-fibre ingredient also containing starch and protein. The aim of this work was to investigate the effects of extrusion processing and bran particle size on the structural and mechanical properties of extruded rye bran. Native rye bran particle size of 750–1,250 μm was milled to produce feed material with three different average particle sizes (coarse, 440 μm; medium, 143 μm; fine, 28 μm). A co-rotating twin screw extruder was used for extrusion with various processing parameters. Extrusion processing did not have a significant (P 
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-013-1225-2