Branko Tripalo

Effect of twin-screw extrusion parameters on mechanical hardness of direct-expanded extrudates

Mechanical properties of cereal (starch-based) extrudates are perceived by the final consumer as criteria of quality. We investigate one of the important characteristics of extrudates, mechanical hardness, which is one of the main texture parameters. Texture quality has an influence on taste sensory evaluation, and thus on the acceptability of the product. Characteristics that have great influence on acceptability are crispness, elasticity, hardness and softness.These attributes are narrowly related to, and affected by, the process parameters. A 2-level-4-factor factorial experimental design was used to investigate the influence of temperature of expansion, screw speed, feed moisture content and feed rate, and their interactions, on the mechanical hardness of extrudates. Feed moisture content, screw speed and temperature are found to influence, while feed rate does not have significant effect on extrudate hardness.Mechanical properties of specimens were measured by means of compression testing, based on the concept of nominal stress, using a universal testing machine and special grips that were constructed for this purpose.

Tribomechanical micronization and activation of whey protein concentrate and zeolite

Tribomechanics is a part of physics that is concerned with the study of phenomena that appear during milling under dynamic conditions. Tribomechanical micronization and activation (TMA) of whey protein concentrates (WPC) and zeolites (type clinoptilolite) were carried out. Samples of powdered WPC and zeolite were treated with the laboratory TMA equipment. The treatment was carried out at two various rotor speeds: 16,000 and 22,000 r.p.m. at ambient temperature. Analyses of the particle size and distribution as well as the specific area and scanning electron microscopy were carried out on the powdered WPC and zeolite, before and after the TMA treatment. Suspensions of the WPC and zeolite were treated with ultrasound, just before determining the particle size distribution, at 50 kHz. The results showed that tribomechanical treatment causes significant decrease in particle size, change in particle size distribution and increase in specific area of WPC and zeolite. These changes of the treated materials depend on the type of the material, the level of inserting particles, the planned angle of the impact, internal rubbing and the planned number of impacts. The effects found became stronger as the rotor speed of the TMA equipment increased (16,000 to 22,000 rpm). Ultrasonic treatment of suspension of tribomechanically treated WPC resulted infurther breakdown of partly damaged protein globules as proved with the statistic analyses. No further changes in their granulometric composition were caused by ultrasonic treatment of a suspension of tribomechanically treated zeolite.

Reducing Fat Globules Particle-Size in Goat Milk : Ultrasound and High Hydrostatic Pressures Approach

Innovative and eco-friendly food technologies in practical usage today like Ultrasound (US) and High Hydrostatic Pressures (HHP) are feasible to adequately maintain various food properties while processed, such as texture, sensorial and organoleptic characteristics, and microbiological issues as well. Benchmarked attribute of the mentioned approach lies in the ability of US and HHP to control and withhold both temperature and treatment duration. While temperature could be controlled within room ambient, treatment time is mostly below 30 minutes. US and HHP treatment were performed as separate treatments in order to obtain better homogenization. Goat milk was exposed to ultrasonic propagation up to 100 W of nominal power and high pressures up to 600 MPa. Maximum treatment time was 9 minutes. Ultrasonic homogenization indicates enhanced homogeneity of fat globules while high pressure process parameters have a significant influence on the observed mean particle diameter (fat globules). Improved stability and quality of emulsions (goat milk) was obtained by both applied processes. Statistical analysis indicated the influence of process parameters on fat globule size distribution between 0.3 – 4 µm and variance lower than 0.6.