ASABE Technical Library - Abstract

Abstract. Extrusion processing is a novel food processing technique that may potentially be used in the food industry. Compared with other traditional common processing approaches, such as the thermal or chemical modification of food materials, the extrusion processing technique shows high thermal dynamic efficiency, retention of heat sensitive nutritional components, low operating cost, and ease of the scale up. In this study, twin-screw extrusion processing was applied to rice bran. Three main factors, extrusion temperature of 110ºC-130ºC, material moisture content of 15%-25%, screw speed of 130r/min-210r/min, in the twin-screw extrusion processing of the rice bran stabilization effect and the rice bran expansion rate were studied. The simulated regression equation between the screw speed, extrusion temperature, material moisture content and the expansion rate was established. The results indicated that the extrusion temperature, material moisture content, screw speed of extrusion has a significant effect on the expansion rate (P<0.05), and the simulation regression equations were established between the extrusion parameters and the expansion rate. The optimum process conditions: extrusion temperature of 130ºC, material moisture content of 17.5%, screw speed of 170r/min.