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vol. 10, nr. 1 (2007)
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Effect of microwave treatment on expansion ratio of potato pellets
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Agnieszka Trela, Leszek Mościcki
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Department of Food Process Engineering Department, Agricultural University, ul. Doświadczalna 44, 20-280 Lublin |
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vol. 10 (2007), nr. 1,
pp. 237-246
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abstract:
The paper presents results of pellets expansion in the microwave oven. Potato pellets of different composition were produced using a modified single screw extrusion-cooker TS – 45 in different process conditions, then expanded in microwave oven in varied magnetic field and time of treatment. Independently of raw material used, pellets produced with the screw rotation speed of 60 rpm were irregularly shaped after expanding. Higher rpm of the screw eliminated such defects and the best effect was observed for the speed of 80 rpm. Different influence of process conditions as well pellets composition, including functional components, was observed during expanding in electro-magnetic field. The best expanding effect was measured for pellets containing the highest quantity of potato starch and 1% of xanthan gum, processed under moderate heating conditions. Addition of corn Suprex® stabilized pellets structure and shape regularity.
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keywords:
pellets, expansion, microwave oven
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original in:
Polish
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