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espace at MMU > Faculties > Hollings Faculty > Department of Hospitality and Tourism > Energy considerations on extrusion of Tarhana, a wheat flour based product

Please use this identifier to cite or link to this item: http://hdl.handle.net/2173/109539
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Title: Energy considerations on extrusion of Tarhana, a wheat flour based product
Authors: Ibanoglu, Şenol
Ainsworth, Paul
Citation: Journal of Food Process Engineering, 2010, vol. 33, no. 3, pp. 448-465
Publisher: Wiley-Blackwell Publishing, Inc.
Issue Date: 2010
URI: http://hdl.handle.net/2173/109539
DOI: 10.1111/j.1745-4530.2008.00284.x
Additional Links: http://www.wiley.com/bw/journal.asp?ref=0145-8876
Abstract: Tarhana, a traditional Turkish cereal food, was extruded using a twin-screw extruder. The effect of the changes in barrel temperature (60–120C), feed rate (10–20 kg/h, wet basis) and screw speed (100–300 rpm) on the mechanical and thermal energy inputs was investigated. Energy balances showed that increasing barrel temperature tends to reduce the contribution of heat energy converted from the mechanical energy (ME) to the total heat energy absorbed by tarhana. The use of high-screw speeds at relatively high barrel temperatures and at low feed rates is not suitable from an energy point of view because only a small portion of the ME introduced into the system is absorbed by tarhana. It is concluded that higher barrel temperatures, lower screw speeds and higher feed rates are more suitable for economic tarhana extrusion.
Type: Article
Language: en
Description: Full-text of this article is not available in this e-prints service. This article was originally published following peer-review in Journal of Food Process Engineering, published by and copyright Wiley-Blackwell Publishing.
ISSN: 0145--8876
1745-4530
Appears in Collections: Department of Hospitality and Tourism

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