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    The effect of feed moisture and shear strain on destruction ofBacillus globigii spores during extrusion cooking

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    Date
    1990-03
    Author
    Likimani, TA
    Alvarez-Martinez, L
    Sofos, JN
    Type
    Article
    Language
    en
    Metadata
    Show full item record

    Abstract
    The effects of feed moisture (14–22%), extrusion temperature (80/110/-80/130°C barrel temperature in extruder zone 1/zone 2), residence time, and shear strains on the destruction of spores of Bacillus globigii during processing of corn/soybean (70/30%, w/w) mixtures in a single screw extruder were examined. As expected, higher temperatures increased lethality, while the shear strains in the extruder had no major effect on the destruction of the spores. Reducing the moisture content of the corn/soybean mixture resulted in greater destruction of bacterial spores. Increasing feed moistures (14%,18%, 22%), however, resulted in lower mass temperatures (i.e., 116°C, 110°C, 108°C, respectively, at constant, 80/120°C, extruder barrel temperature). The higher mass temperature at lower moisture contents, which increased spore destruction, appeared to be due to viscous heat generation in the extruder.
    URI
    http://www.sciencedirect.com/science/article/pii/074000209090002Y
    http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/42977
    Citation
    Food Microbiology Volume 7, Issue 1, March 1990, Pages 3–11
    Publisher
    University of Nairobi
     
    Department of Food Technology and Nutrition
     
    Collections
    • Faculty of Science & Technology (FST) [4284]

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