Modeling Thermal and Mechanical Effects on Retention of Thiamin in Extruded Foods

• Published in: Journal of food science Vol. 68; no. 8; pp. 2488 - 2489
• Main Authors: Cha, J.Y., Suparno, M., Dolan, K.D., Ng, P.K.W.
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.10.2003; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: average shear rate; Biological and medical sciences; Cereal and baking product industries; Cooking; extrusion; Food engineering; Food industries; Food science; Fundamental and applied biological sciences. Psychology; General aspects; Heating; matching-viscosity; shear history; thiamin; Wheat; Viscosity; shear history; Heat treatment; Shear; Cooking; average shear rate; thiamin; Vitamin; matching-viscosity; Modeling; Mechanical treatment; Food technology; Extrusion; Thiamine; Extruded product
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.2003.tb07050.x

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.