Volume: 2, 2023
2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: T047
DOI: https://doi.org/10.24326/ICDSUPL2.T047
Published online: 19 April 2023
ICDSUPL, 2, T047 (2023)
Addition of apple pomace in snack pellets on the extrusion-cooking process
Jakub Soja1*, Maciej Combrzyński1, Tomasz Oniszczuk1, Marcin Mitrus1, Agnieszka Wójtowicz1
1 Department of Thermal Technology and Food Process Engineering, Faculty of Production Engineering, University of Life Sciences in Lublin; Głęboka 31, 20-612, Lublin, Poland
* Corresponding author: jakub.soja@up.lublin.pl
Abstract
Changing dietary trends are having a major impact on the food industry and the resulting environmental problems. The large amount of waste and by-products generated has a negative impact on the environment. More and more countries and independent organisations decide to introduce new regulations that force manufacturers to upgrade their production methods to more environmentally friendly, regarding the amount of waste and by-products generated and the energy demand of technological processes. Such capabilities are provided by the extrusion-cooking process, which can be used in many food and packaging industries. Extrusion-cooking is a thermo-mechanical process during which, in the presence of shear forces, increased pressure and temperature, the material is processed to obtain extrudates with specific physicochemical properties. The possibility of using by-products of the agri-food industry for food purposes not only contributes to reducing the negative impact of processing on the environment, but also allows to obtain a complete product. In addition, extrusion-cooking is an energy-saving technique that allows to obtain a high-quality final product with relatively low energy and water requirements. Apple pomace is characterized by a large quantity of vitamins and biologically active substances, what allows it to be classified as a raw material with high processing potential. They can be an ideal addition to products with a low amount of bioactive compounds while having a positive effect on sensory properties. Moreover, due to the presence of fiber – a substance affecting the viscosity of the raw material mixture, it can positively influence the course of production processes. The aim of the research was to use apple pomace in the extrusion-cooking of food pellets, obtain high production efficiency, analyze the pellet expansion rate and evaluate the stability of the extrusion-cooking process using single-screw extruder Zamak Mercator EXP-45-32 with plasticizing system configuration L/D=20 and screw rotations of 60, 80 and 100 rpm. As a result of the research work, food pellets, with specific physicochemical properties depending on the parameters of the extrusion-cooking process and the quantity of apple pomace addition in the mixture, were obtained.
How to cite
J. Soja, M. Combrzyński, T. Oniszczuk, M. Mitrus, A. Wójtowicz, 2023. Addition of apple pomace in snack pellets on the extrusion-cooking process. In: 2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL2.T047