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Impact of the Pretreatment of Grains on the Interparticle Porosity of Feed Material and the Torque Supplied During the Extrusion of Brown Rice

  • Jhony Willian Vargas-SolórzanoEmail author
  • José Luis Ramírez Ascheri
  • Carlos Wanderlei Piler Carvalho
  • Cristina Yoshie Takeiti
  • Melicia Cintia Galdeano
Original Paper
  • 80 Downloads

Abstract

The objective of this work was to evaluate the effects of drying, grinder type, and moistening conditions on the interparticle porosity of feed material and the torque supplied to the screw during the single-screw extrusion processing of brown rice. The grains were dried at 60 °C up to moisture contents of 9 and 6% and then milled using two grinder types (disc and roller). The milled products were moistened at levels to produce extruded snacks (11 and 14%). Irrespective of drying the grains, lower particle diameters in the fine and coarse fractions, and narrower distributions were obtained by grinding brown rice in a roller mill than in a disc mill. The disc mill products presented lower interparticle porosity and generated higher torque values than the roller mill products. A reduction in grain moisture from 9 to 6% only decreased the interparticle porosity of disc mill products and increased the torque. An increase in feed moisture from 11 to 14% only increased the interparticle porosity of roller mill products and decreased the torque regardless of grain moisture. This work contributed to understanding the impact of the morphology of the particles in the torque variability during the extrusion processing of brown rice. Few published works correlate physical properties of the feed material with extrusion dependent variables. In the present study, feed materials with high interparticle porosity were produced with roller mill and when extruded they generated low variabilities in the torque.

Keywords

Whole grain Particle-size distribution Mill type Particulate food Food extrusion 

Notes

Acknowledgments

The authors thank to CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior), CNPq (Concelho Nacional de Desenvolvimento Científico e Tecnológico), and FAPERJ (Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro) for their generous support of this work.

Compliance with Ethical Standards

Conflict of Interest

The authors declare that they have no conflict of interest.

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© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Postgraduate Program in Food Science and TechnologyUniversidade Federal Rural do Rio de JaneiroSeropedicaBrazil
  2. 2.Embrapa Agroindústria de Alimentos, Food Extrusion and Physical Properties Lab.Rio de JaneiroBrazil

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