Influence of the Forming Die Design on Processing and Physical Properties of Gluten-Free Crisps

• DOI: 10.2478/agriceng-2024-0007
• Publication Date: 2024-05-19T09:15:04Z
• Authors: Marcin Mitrus; Kacper Tydman; Marek Milanowski; Jakub Soja; Piotr Lewko; Karol Kupryaniuk; Agnieszka Wójtowicz
• Keywords: Gluten free

Abstract The aim of the research was to evaluate influence forming die openings shape on processing parameters extrusion-cooking process and selected properties gluten-free crisps. experiment used blends corn grits, unroasted buckwheat, rice, dried blackberries. extrusion crisps carried out via a prototype EXP-45-32 single-screw extruder with L/D=16. During tests, 5 different dies were assessed: 2 diameter mm each, 1 round opening 3 mm, cross-shaped opening, star heart. efficiency energy consumption tested, expansion index, bulk density hardness investigated. demonstrated that affects lowest found if heart-shaped used, highest determined in case star-shape die. Moreover, specific noted when using star-shaped during extrusion. Crisps obtained larger diameters characterized by lower index. complicated resulted less