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Titel:

System parameters in a high moisture extrusion process for microparticulation of whey proteins

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Wolz, M.; Kulozik, U.
Abstract:
Whey proteins can be texturized by thermo-mechanical treatment during high moisture extrusion. Thereby, protein aggregates with specific functional properties can be obtained. In this study, a heated co-rotating twin screw extruder was used to particulate whey protein concentrate. For data evaluation, process, product and system parameters affecting the extrusion process were distinguished. To characterize the process by system parameters is an important step towards an improved process understa...     »
Stichworte:
High moisture extrusion; Microparticulation; System parameters; Whey protein
Zeitschriftentitel:
Journal of Food Engineering
Jahr:
2017
Band / Volume:
209
Seitenangaben Beitrag:
12--17
Volltext / DOI:
doi:10.1016/j.jfoodeng.2017.04.010
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