Effects of extrusion processing parameters – moisture content (w = 16, 20, 24 g/100 g), feeding rate (q = 15, 20, 25 kg/h), and screw speed (v = 300, 390, 480 rpm), on reduction rate of tenuazonic acid (TeA), alternariol (AOH) and alternariol monomethyl ether (AME), in whole wheat flour were investigated.
The main technical criteria for suitability for thermochemical processing are moisture content, ash content and characteristics.
Response surface methodology (RS M based on central composite design was used to optimize three independent variables of the pretreatment process: processing pressure (300 700 kPa), initial moisture contents of wheat straw (10 40%) and processing time (3 62 min).
Issues related to natural fibers composite processing such as moisture inhibition and drying are also discussed in this work.
A three-factor factorial design was conducted to determine the influence of processing parameters on moisture reduction, drying rate, residual peroxidase (POD) activities, surface color change and vitamin C retention.
Data processing showed that moisture content (Table 1) significantly affected this behavior in accordance with Alemi et al. (2010) who reported decreasing levels of pellet solidity at increasing levels of moisture.
The authors attributed the increase in TC concentration after processing to unaccounted moisture and soluble solid losses.
Blanching: This is a critical control operation in the processing of high moisture fruit products (HMFP).
Under processing conditions heat, moisture, alkaline pH and trace elements accelerate the destruction of menadione salts (NRC, 1983).
It offers advantages compared with wet granulation for processing physically or chemically moisture-sensitive materials because a liquid binder is not required.
