Influence of extruder screws speed and process temperature on the extrudate shape changes of the maize-spelt blends

• Published in: BIO web of conferences 2018-01, Vol.10, p.2036
• Main Authors: Tomasz, Żelaziński, Adam, Ekielski, Adam, Siwek, Jacek, Słoma
• Format: Article
• Language: English
• Subjects: computer vision; Corn; corn meal; Elongation; Extrusion; Extrusions; Flour; Image analysis; Image processing; peptide elongation factors; Process variables; Temperature; Triticum aestivum subsp. spelta
• ISSN: 2117-4458; 2273-1709; 2117-4458
• DOI: 10.1051/bioconf/20181002036

The objective of the study was examination of changes in the shape factors of extruded products, which occur as a result of different settings of the extrusion process variables. Samples analysed included products created by means of the extrusion process from a mixture of spelt flour and cornmeal, with the share of spelt at 70 to 100%. The samples were made with the use of a co-rotating twin screw extruder. Two speeds of extruder screw rotation (300 and 350 rpm) as well as two levels of temperature (120 and 140°C) were set during the investigation. The samples obtained were photographed in a light box, following which they underwent an image analysis with the use of specialist vision software. Four shape-related factors were determined: area, elongation factor, Heywood circularity factor and compactness factor. It was determined that the product shape changed significantly depending on the share of spelt flour in the mixture. Moreover, it was observed that change in the screw rotation speed within the analysed range may cause material changes in the shape of particular extrudates.