数字农科院2.0

Development of a water solubility model of extruded feeds by utilizing a starch gelatinization model

文献类型： 外文期刊

作者： Cheng, Hongyuan;Wang, Hao;Ma, Shifeng;Xue, Min;Li, Junguo;Yang, Jie

作者机构：

关键词： Extrudate water solubility;Model;Starch gelatinization;Extrusion;Water solubility index

期刊名称： INTERNATIONAL JOURNAL OF FOOD PROPERTIES

ISSN： 1094-2912

年卷期： 2022 年 25 卷 1 期

页码：

收录情况： SCIE（2022版） ; EI（2022版）

摘要： This study aimed to estimate the effects of extrusion variables on extruded aquafeed water solubility using a starch gelatinization model. A new equation was derived from a classical starch gelatinization degree model to calculate aquafeed water solubility. After considering the data of five formulations, the average absolute deviation (AAD) of the new equation was 7.97% for the extrudate water solubility and 2.24% for the water solubility index. In the most cases, water solubility and water solubility index increased with an increase in the process screw speed and temperature but decreased with a decrease in water content. On the other hand, when the moisture content increased from 0.2 to 0.3 kg/kg, the water solubility increased from 4.91 to 5.22% (wt) for a typical recipe in the low moisture content extrusion process. The new equation established a way to quantitatively elaborate the relationship between the extrudate water solubility and extrusion process variables.

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