Coverart for item
The Resource Fibrous soy protein meat analog from low moisture twin-screw extrusion, by Suxuan Xu, (electronic resource)

Fibrous soy protein meat analog from low moisture twin-screw extrusion, by Suxuan Xu, (electronic resource)

Label
Fibrous soy protein meat analog from low moisture twin-screw extrusion
Title
Fibrous soy protein meat analog from low moisture twin-screw extrusion
Statement of responsibility
by Suxuan Xu
Creator
Contributor
Thesis advisor
Subject
Genre
Language
eng
Summary
Mixtures of soy protein isolate (SPI), defatted soy flour, and wheat flour were extruded at 34% (w.b.) moisture using a twin-screw extruder. A 3x3x3 factorial experiment with two replications was conducted. Properties of soy protein meat analog products were compared to chicken breast. Prepared by deep-fat frying method, the texture properties of meat analog, including moisture, Warner-Bratzler (W-B) shear force and tensile strength, were either similar to the chicken breast or slightly inferior. The effects of soy protein isolate (SPI) content, barrel temperature and screw speed on extruder responses (die pressure, toque, and product temperature) and the physical properties of meat analog were investigated. All operation parameters significantly affected responses process parameters and the physical texture properties of meat analog including specific volume, porosity, water holding capacity, Warner-Bratzler shear force, Kramer shear force, fiber microstructure, and fiber development angle. The fiber formation mechanism of soy protein meat analog during the extrusion process was investigated. The unfolding of biopolymer chains was critical for the fiber formation during extrusion, instead of the denaturation of native protein. The fiber formation by extrusion was a reversible process. To achieve extrusion stability and a similar degree of fiber formation one could extrude either a feed mixture with a higher SPI content at a lower temperature or a feed mixture with a lower SPI content at a higher temperature
Cataloging source
MUU
http://library.link/vocab/creatorName
Xu, Suxuan
Degree
M.S.
Dissertation year
2007.
Granting institution
University of Missouri-Columbia
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
  • theses
http://library.link/vocab/relatedWorkOrContributorName
Hsieh, Fu-hung
http://library.link/vocab/subjectName
  • Meat substitutes
  • Soy proteins
  • Soy flour
  • Flour
  • Extrusion process
Target audience
specialized
Label
Fibrous soy protein meat analog from low moisture twin-screw extrusion, by Suxuan Xu, (electronic resource)
Instantiates
Publication
Note
  • The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file
  • Title from title screen of research.pdf file (viewed on April 16, 2008)
Bibliography note
Includes bibliographical references
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
mixed
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Control code
225057173
Dimensions
unknown
Form of item
electronic
Governing access note
Access is limited to the campuses of the University of Missouri
Media category
computer
Media MARC source
rdamedia
Media type code
c
Specific material designation
remote
System control number
(OCoLC)225057173
System details
Mode of access: World Wide Web
Label
Fibrous soy protein meat analog from low moisture twin-screw extrusion, by Suxuan Xu, (electronic resource)
Publication
Note
  • The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file
  • Title from title screen of research.pdf file (viewed on April 16, 2008)
Bibliography note
Includes bibliographical references
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
mixed
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Control code
225057173
Dimensions
unknown
Form of item
electronic
Governing access note
Access is limited to the campuses of the University of Missouri
Media category
computer
Media MARC source
rdamedia
Media type code
c
Specific material designation
remote
System control number
(OCoLC)225057173
System details
Mode of access: World Wide Web

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