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Optimization of extrusion die structure parameters of texturized peanut protein
  
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KeyWord:twin-screw extruder  extrusion die  structure parameter  peanut protein  extrusion texturization
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LANG Shanshan  
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Abstract:
      The effects of ratio of length to diameter of die straight section, cone angle and cone length on texturization degree of texturized peanut protein prepared by twin-screw extruder were studied. The die structure parameters were optimized by response surface methodology. The results showed that the texturization degree first increased then decreased with the increase of ratio of length to diameter of die straight section and cone angle, and increased with the increase of cone length. The optimal conditions were obtained as follows: ratio of length to diameter of die straight section 5∶?1, cone angle 40° and cone length 27 mm. Under these conditions, the texturized peanut protein had good texturized structure, and the texturization degree was 1.65.
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