IMPROVING THE PROPERTIES OF MEAT ADDITIVES PRODUCED FROM DIFFERENT SOY BEAN BLENDS BY THE SINGLE SCREW EXTRUDER

Document Type : Original Article

Authors

1 Ag. Eng. Dept., Faculty of Agriculture, Cairo University, Egypt.

2 Food Eng. Dept., Food Technology Research Institute, Agricultural Research Center, Egypt.

Abstract

Processing parameters for improving meat additives produced from soy bean blends were applied including the use of blends of soy bean – faba bean of different ratio (33.3:66.6, 50:50, 66.6:33.3, and 75:25%) and different moisture contents of (15, 20, 25, and 30%). Operation parameters of extruder were also applied as barrel temperature without appling any thermal insulation at its three zone (feeding, kneading, and cooking) (90, 140, 170°C) and barrel temperature at its three zone after providing thermal insulation for its barrel (95, 145, 175°C) and different dies with three diameters (6, 8, and 10 mm) and three lengths of die (45, 65, and 85mm). Those applied parameters were provided for evaluating their effect on the chemical and engineering properties of the produced texturized from (soy bean- faba bean) blends. The properties of the produced texturized additives from (soy bean- faba bean) at 50:50% at moisture content 20% accompanied by providing thermal insulation for the barrel housing and die's diameter 6mm and its length 85mm were the best.

Main Subjects

References

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Misr Journal of Agricultural Engineering
Volume 30, Issue 1
January 2013
Pages 223-242

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