BARLEY β‐AMYLASE HYDROLYSIS of STARCH DURING TWIN SCREW EXTRUSION

VANEE KOMOLPRASERT, ROBERT Y. OFOLI

Research output: Research - peer-reviewArticle

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Abstract

Effect of moisture content, screw rpm and β‐amylase dose on the rate of maltose production in a Baker‐Perkins twin screw food extruder has been studied. Fifteen experiments were conducted using a fixed screw configuration at a fixed mass flow rate of 15 kg/h, under isothermal conditions (t=57°C) and a pH of 5.5. Each of the three variables was found to have a significant effect (P<. 05) on maltose production. Using response surface regression analysis on the experimental data, a quadratic objective function was derived. the function was optimized, subjecting it to three explicit boundary conditions, using the adaptive complex method. the optimization process yielded a maximum maltose production of 34% at 54% moisture content, 30 rpm screw speed and 157 units of enzyme/g of starch. the extent of saccharification was about 30%.

LanguageEnglish (US)
Pages283-295
Number of pages13
JournalJournal of Food Process Engineering
Volume13
Issue number4
DOIs
StatePublished - 1991

Profile

screws
extrusion
starch
Starch
Extrusion
Maltose
maltose
water content
Moisture
beta-Amylase
Regression Analysis
Food
Enzymes
beta-amylase
saccharification
mass flow
extruders
regression analysis
dosage
enzymes

ASJC Scopus subject areas

  • Food Science
  • Chemical Engineering(all)

Cite this

BARLEY β‐AMYLASE HYDROLYSIS of STARCH DURING TWIN SCREW EXTRUSION. / KOMOLPRASERT, VANEE; OFOLI, ROBERT Y.

In: Journal of Food Process Engineering, Vol. 13, No. 4, 1991, p. 283-295.

Research output: Research - peer-reviewArticle

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