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ARS Home » Plains Area » Brookings, South Dakota » Integrated Cropping Systems Research » Research » Publications at this Location » Publication #201139
Title: Effect of die dimensions on extruder processing parameters and extrudate properties for distillers grains based feeds

Author
item CHEVANAN, NEHRU - SOUTH DAKOTA STATE UNIV
item MUTHUKUMARAPPAN, K - SOUTH DAKOTA STATE UNIV
item Rosentrater, Kurt
item JULSON, JAMES - SOUTH DAKOTA STATE UNIV

Submitted to: Symposium Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 5/12/2006
Publication Date: 7/12/2006
Citation: Chevanan, N., Muthukumarappan, K., Rosentrater, K.A., Julson, J. 2006. Effect of die dimensions on extruder processing parameters and extrudate properties for distillers grains based feeds. Symposium Proceedings from 2006 ASABE Annual International Meeting, Portland, OR, July 9-12, 2006.

Interpretive Summary:

Technical Abstract: Ingredient blend containing 40% distillers dried grains with solubles, soy flour, corn flour, fish meal, mineral mix and vitamin mix and net protein content adjusted to 28% was extruded in a single screw laboratory extruder using 7 different die nozzles. The moisture content of the ingredient mix was varied from 15% to 25% and the temperature of the transition zone and die section were varied from 100° C to 140°C. Increasing the moisture content of the ingredient mix from 15% to 25% resulted in 2.0%, 16.0%, 16.3%, 22.9%,18.5%,32.5%, 63.7% decrease in bulk density, water solubility index, sinking velocity, L* value, b* value, mass flow rate and absolute pressure respectively and 11.6%, 16.2%,7% increase in pellet durability and water absorption index and a* value respectively. Increasing the cooking temperature from 100°C to 140°C resulted in 17.0%, 5.9%, 35.4%, 50.6%, 28.8%, 33.9%, 33.9% decrease in unit density, pellet durability, sinking velocity, absolute pressure, specific mechanical energy, torque and apparent viscosity respectively, 49.1%, 16.9% increase in dough temperature, water absorption index respectively. Increasing the L/D ratio of the die nozzle resulted, increase in bulk density, L* value, a* value, torque and decrease in unit density, pellet durability, water absorption index, sinking velocity, b* value, mass flow rate, dough temperature and apparent viscosity.