Extrudates prepared

The 3D printing PMMA/ZrO2 filaments with a diameter of 1.75±0.05 mm were fabricated by using a single-screw extruder at temperatures of four heating zones of 190, 200, 210, and 210°C. Testing samples were prepared from the extruded filaments by using a fusion deposition modeling 3D printer and a Haake MiniJet piston injection molding machine. Fourier transform infrared spectroscopy, mechanical properties, field emission scanning electron microscopy (FESEM), differential scanning calorimetry, and thermogravimetric analysis of the filaments were investigated.

9p dianmotminh02 03-05-2024 1 1   Download

Biodegradable blends of urea plasticized thermoplastic starch (UTPS) and poly(-caprolactone) (PCL) were prepared in a co-rotating twin screw extruder. The UTPS and PCL content varied in a range of 25 wt%.

8p vihermione 06-01-2023 6 3   Download

A study was conducted to process pearl millet and develops ready to eat healthy extruded snacks. For that purpose, designed experiments were conducted to prepare pearl millet-starch based RTE extrudates by using three independent variables (feed composition, moisture content and cutter speed) and nine dependent variables (bulk density, expansion ratio, hardness, texture and overall acceptability) using response surface methodology (RSM).

13p chauchaungayxua8 03-10-2020 21 2   Download

In the present study extrudates were prepared to identify the optimum machine parameters and prepare good quality ready to eat extruded snacks from a suitable blend of sattu and kodo. The crispness of extrudates decreases, with increase in blend ratio of sattu and screw speed and increases with increase in barrel temperature, and diehead temperature.

13p nguaconbaynhay7 15-08-2020 9 1   Download

In the present study extrudates were prepared to identify the optimum machine parameters and prepare good quality ready to eat extruded snacks from a suitable blend of sattu and kodo. Fibre content remain unchanged with increase in proportion of kodo flour in the different feed blends and increases with increase in moisture content of feed, with increase in barrel temperature, with increase in die head temperature.

10p nguaconbaynhay7 15-08-2020 9 1   Download

Jaggery is the sugarcane based traditional Indian sweetener. Jaggery is among major agro processing industries in India. At present, 61.4 MT of jaggery is being produced from total sugarcane produced in the country, which is known as most nutritious agent among all sweeteners. Value addition to solid jaggery by inclusion of nutritive substances through puffed rice, gram, sesame and various kinds of nuts (cashew, almond), vitamins, iron, and taste enhancers like chocolate powder will increase demand for this kind of jaggery.

13p kethamoi5 03-06-2020 12 0   Download

The main objective of this analysis was to study on Techno-Economic Feasibility for Production of Extruded Snacks prepared by rice, ashwagandha and spinach powder. In order to determine the techno-economic feasibility three economic parameters i.e. break even quantity, break even sales and break even period were analysed.

5p caygaocaolon4 01-04-2020 8 1   Download

The present study is carried out to evaluate effective utilization of composite flour for development of bakery and extruded products. Biscuits, bread, doughnuts, cake and extruded snacks were prepared with blends of flours at various levels and were organoleptically evaluated using nine point hedonic rating scale for sensory parameters such as appearance, colour, texture, flavour and overall acceptability by semi-trained panel of judges.

11p chauchaungayxua4 18-03-2020 21 4   Download

The traditional milling processing practices used in rice and pulses milling, yields significant amounts in the form of brokens from rice and dal mill industries. That brokens do not find appropriate market and are listed as losses of the milling industries, generally disposed off cheaply, whereas they are equally rich in the nutrition as comparable to whole grain.

16p caygaocaolon2 14-03-2020 11 1   Download

Extrudates were prepared to identify the optimum machine parameters and prepare good quality ready to eat extruded snacks from a suitable blend of sattu and kodo. Kodo is millet that supply starch necessary to provide required puffing quality to extrudate. Kodo also imparts brightness to the extrudate. Sattu has been blended as it is a rich source of protein gram being the main source followed by wheat and barley. It also provides fibres. The experiments were carried out to find out the effect of different levels of processing parameters.

11p caygaocaolon3 27-02-2020 24 2   Download

The present investigation aims to extrude a value-added noodle product from wheat flour and protein using Single-screw-extruder. The protein used was extracted from a low-cost Bombay Duck (Harpodon nehereus L.) fish following salt extraction process, which in natural condition has some unattractive odor. For the study, five fish protein enriched samples (with a protein concentration of 12.50, 13.99, 14.44, 15.08, and 15.88% respectively) with a control sample (0% fish protein) were prepared for finding the optimum quality.

9p trinhthamhodang3 12-02-2020 11 0   Download

Polymer blends containing nylon-6 and polypropylene (PP) were prepared by using a single screw extruder. Three different types of maleic anhydride modified PP (PPMA06, PPMA1and PPMA05) were used as compabilizers to examine their effects. The properties included tensile strength, Izod impact strength, torque rheometry and extent of water absorption of the resulting blends were measured and the morphology was characterized by using scanning electron microscope (SEM). The crystallization behavior of blends was analyzed by monitoring differential scanning calorimetry (DSC), X-ray diffraction.

7p uocvong01 24-09-2015 55 4   Download

The extruded ovum is directed into a uterine tube by its fimbriae and the peritoneal fluid currents. Normally, a few hours after insemination, spermatozoa will have passed through the cervix and uterus into the fallopian tubes. Capacitation of the sperm (preparation for fertilization) occurs between its passage into the cervix and its reaching the midportion to outer portion of the tube. Fertilization occurs when a spermatozoon penetrates the ovum, usually in the outer portion of the fallopian tube. It is unusual for fertilization to occur more than 24 h after ovulation.

26p lananhanh123 27-08-2011 50 2   Download