INFLUENCE OF VEGETABLE-HERBAL MIXTURE COMPOSITION AND MOISTURE CONTENT ON STRENGTH PROPERTIES OF PRODUCED EXTRUDATES
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):71–74
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ABSTRACT
The paper deals with the study results upon the extrusion of fine ground vegetable-herbal mixtures. The extrusion process was carried out using single-screw extruder S-60 at temperatures: section I – 70°C, section II – 100°C, and head 100°C equipped with a nozzle with 4-milimeter-diameter perforation. Before extrusion, mixtures were wetted to adjust moisture content of 10% and 30%, respectively. The achieved product did not have great water stability, thus it may be easily dissolved in water and may be applied as an additive, spice or a concentrating agent for food. High kinetic durability along with low final moisture content allows for a safe transport and storage of the product.
ISSN:1230-0322