STUDY OF THE EFFECT OF VACUUM EXTRUSION ON THE EXPANSION INDEX OF RICE FLOUR EXTRUDATES

Abstract

The article studies the effect of vacuum extrusion on the expansion coefficient of extrudates and the total content of phenolic compounds, depending on the parameters of the extrusion process. All extrusion experiments were carried out using a single-screw laboratory extruder EK-40. The extrusion parameters were as follows: screw speed (200-400 rpm), temperature in the extruder barrel (70-100°C) and vacuum in the vacuum chamber (0-53 kPa). The expansion coefficient (EC) of the rice flour extrudate was significantly affected by the parameters of the vacuum extrusion process. Optimized conditions were barrel temperature of 77.5°C, raw material moisture content of 32.5%, screw speed of 350 rpm and vacuum level of 40 kPa. Vacuum extrusion has a significant effect on the expansion coefficient compared to conventional extrusion.