Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Changes in Paste Viscosity of Extruded Buckwheat by Extrusion Process Variables

압출성형 공정변수에 따른 메밀 압출물의 페이스트점도 변화

Lee, Jae-Kang;Im, Byeong-Sun;Ryu, Gi-Hyung
이재강;임병순;류기형

  • Published : 20060000
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Abstract

The objective of this study was to determine the change in paste viscosity of extruded buckwheat prepared by changing the screw speed (180, 220, 260 rpm), barrel temperature (80, 100, 120°C), and moisture content (15.0, 22.5, 30.0%). Paste viscosity parameters of extruded buckwheat were influenced by tested extrusion variables. As the screw speed increased, the final viscosity decreased, whereas setback viscosity increased. As the barrel temperature increased, cold peak viscosity and breakdown viscosity reduced. Also, when moisture content increased, cold peak viscosity, through viscosity, breakdown viscosity, and setback viscosity increased. Paste viscosity of buckwheat extrudate was possible to control by changing extrusion variables.

Keywords

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