Title of article :
Effect of Moisture, Extrusion Temperature and Screw Speed on Residence Time, Specific Mechanical Energy and Psychochemical Properties of Bean Four and Soy Protein Aquaculture Feeds
Author/Authors :
J، Rodr?guez-Miranda نويسنده Graduate School of Biochemical Engineering, Postgraduate, Research and Development Unit, Technological Institute of Durango , , E، Delgado-Licon نويسنده Graduate School of Biochemical Engineering, Postgraduate, Research and Development Unit, Technological Institute of Durango , , B، Ram?rez-Wong نويسنده Coordination of Graduate Food Science and Technology, Department of Food Research and Graduate (DIPA), University of Sonora , , A، Sol?s-Soto نويسنده Graduate School of Biochemical Engineering, Postgraduate, Research and Development Unit, Technological Institute of Durango , , M.A، Vivar-Vera نويسنده Graduate School of Biochemical Engineering, Postgraduate, Technological Institute of Tuxtepec, Av. Dr. V?ctor Bravo Ahuja s/n , , C. A، G?mez-Aldapa نويسنده Chemical Research Center, ICBI–UAEH, Carr. Pachuca-Tulancingo Km 4.5 C.P. 42184, Mineral de la Reforma, Hidalgo, México , , H، Medrano-Rold?n نويسنده Graduate School of Biochemical Engineering, Postgraduate, Research and Development Unit, Technological Institute of Durango ,
Abstract :
The aim of this study was to evaluate the effect of moisture supply, temperature and screw speed on specific mechanical energy and functional properties of extruded feed for aquaculture bean flour and soy protein. Fishmeal was replaced by different concentrations of bean flour or soy protein. Subsequently, the diets were extruded and residence time, specific mechanical energy, absorption rate and solubility in water were analyzed. Temperature and screw speed had a significant effect (P < 0.05) on the residence time and specific mechanical energy of extruded diets replaced with bean flour and soy protein. The initial moisture content only affected (P < 0.05) the control diet (without vegetable protein). Therefore, we can conclude that the temperature and screw speed are the most important factors in the extrusion of diets replaced with bean flour and soy protein in a range of 15 to 45% for bean flour and 15 to 45% for soy protein.
