We thank Dow Chemical, Staley, and Star of the West Milling Co. for their generous donations of Methocel® methylcellulose food gum, Sweetose® corn syrup, and flour, respectively. We thank Jeff Moore for conducting thiamin analyses and Richard Wolthuis for constructing several apparatuses for the extruder. Partial financial support from Michigan Agricultural Experiment Station is gratefully acknowledged.
Modeling Thermal and Mechanical Effects on Retention of Thiamin in Extruded Foods
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 68, Issue 8, pages 2488–2489, October 2003
How to Cite
Cha, J.Y., Suparno, M., Dolan, K.D. and Ng, P.K.W. (2003), Modeling Thermal and Mechanical Effects on Retention of Thiamin in Extruded Foods. Journal of Food Science, 68: 2488–2489. doi: 10.1111/j.1365-2621.2003.tb07050.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- MS 20020213 Submitted 3/28/02, Revised 7/22/02, Accepted 6/25/03.
- average shear rate;
- shear history;
ABSTRACT: A model was proposed to predict separate thermal and mechanical effects of extrusion cooking on thiamin retention. Thermal effects were determined by heating small samples of wheat flour mixed with 0.30% (wt/ wt) thiamin hydrochloride isothermally at 140 °C, 151 °C, and 161 °C for different times. The calculated activation energy and rate constants at each temperature were 67.28 kJ/g mol and 0.00869/min, 0.0145/min, and 0.0224/min, respectively. The “extruder constant” was estimated as 27.7/rev, based on a matching-viscosity method. Wheat flour with 0.30% (wt/wt) thiamin was extruded at different screw speeds. Mechanical effects caused 89.7% to 94.4% of total thiamin loss. This research provides a generalized method to “fingerprint” the extrusion process.