Modeling Single-Screw Extrusion Processing Parameters and Resulting Extrudate Properties of DDGS-Based Nile Tilapia (Oreochromis niloticus) Feeds Ayadi, Ferouz Fallahi, Parisa Rosentrater, Kurt Rosentrater, Kurt Muthukumarappan, Kasiviswanathan
dc.contributor.department Agricultural and Biosystems Engineering 2018-02-13T14:01:36.000 2020-06-29T22:39:25Z 2020-06-29T22:39:25Z Tue Jan 01 00:00:00 UTC 2013 2013-09-06 2013-01-01
dc.description.abstract <p>A single-screw laboratory extruder was used to conduct an L<sub>18</sub> (2<sup>2</sup>´ 3<sup>6</sup>) Taguchi fractional factorial study of aquafeed processing. The ingredients were based on a formulation for nutritionally-balanced Nile tilapia diets containing distillers dried grains with solubles (DDGS) and soybean meal as the main protein sources, in addition to constant amounts of corn flour, whey, and fishmeal. The effects of three levels of DDGS (20, 30 and 40%), soybean meal (30, 40 and 50%), ingredient moisture content (20, 30 and 40% db), screw speed (100, 150 and 200 rpm), die dimension (L/D ratios of 5, 9 and 13), barrel temperature (80-100-100°C, 80-120-120°C and 80-140-140°C) and two levels of screw configuration (compression ratios of 2:1 and 3:1) on extrudate physical properties (moisture content, water activity, bulk density, unit density, expansion ratio, pellet durability index, water absorption and solubility indices, water stability, color) and extruder processing parameters (resulting temperatures, die pressure, extruder torque, mass flow rate, apparent viscosity, and specific mechanical energy) were determined. Data from raw materials, processing conditions, and extrudate properties were used to develop surface response curves and equations. However, predominantly low R<sup>2</sup>values (< 0.5) only permitted linear relationships between some independent parameters and response variables. Regarding main effects, die pressure significantly decreased with higher DDGS levels, moisture content, temperature, lower die L/D, and higher screw compression. Expansion ratio decreased significantly with higher moisture content and lower die L/D. Significant differences in color were caused by changes in DDGS levels and moisture content. In summary, DDGS, moisture content, die dimension, and extrusion conditions had the biggest impact on most of the extrudate physical properties and processing conditions. Different combinations of these independent factors can be used to achieve desired extrudate physical properties and processing conditions.</p>
dc.description.comments <p>This article is from <em>Journal of Food Research</em> 2, no. 2 (2013): 11–28, doi:<a href="" target="_blank">10.5539/jfr.v2n2p11</a>.</p>
dc.format.mimetype application/pdf
dc.identifier archive/
dc.identifier.articleid 1669
dc.identifier.contextkey 4560887
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath abe_eng_pubs/387
dc.language.iso en
dc.source.bitstream archive/|||Fri Jan 14 23:53:50 UTC 2022
dc.source.uri 10.5539/jfr.v2n2p11
dc.subject.disciplines Agriculture
dc.subject.disciplines Aquaculture and Fisheries
dc.subject.disciplines Bioresource and Agricultural Engineering
dc.subject.keywords alternative protein
dc.subject.keywords aquaculture
dc.subject.keywords extrusion
dc.subject.keywords modeling
dc.subject.keywords physical properties
dc.title Modeling Single-Screw Extrusion Processing Parameters and Resulting Extrudate Properties of DDGS-Based Nile Tilapia (Oreochromis niloticus) Feeds
dc.type article
dc.type.genre article
dspace.entity.type Publication
relation.isAuthorOfPublication ae6468d9-2286-48ad-9293-5cfa893ea5f3
relation.isOrgUnitOfPublication 8eb24241-0d92-4baf-ae75-08f716d30801
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