Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Improvement in the Yukwa Manufacturing by Extrusion Process with $CO_2$ Gas Injection

Kang, Sun-Hee;Ryu, Gi-Hyung

  • Published : 20010200

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Abstract

Extrusion with $CO_2$ gas injection was used to improve the processing of a Korean traditional oily partay, Yukwa. Co-rotating twin screw extruder was used with $CO_2$ gas injection valve on the barrel for formation of bubbles in the extruded pellet. $CO_2$ gas cooler, compressor, pressure control valve and reverse screw elements were installed to maximize the , extrusion, $CO_2$ gas injection pressure. The degree of gelatiniztion of the extruded pellet was 100% under the conditions of above $105^{\circ}C$ barrel temperature in which the density of the fried pellet (Yukwa) was below $0.1\;g/cm^3.$ Fried pellet by $CO_2$ gas injection had better density and texture than the $non-CO_2$ gas injected one. It had the best quality at 10-15 kg/hr feed rate $105^{\circ}C$ barrel temperature and 300 rpm screw speed for 3 days steeped ground waxy rice.

Keywords

References

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