Next Article in Journal
Designing Hydrogen and Oxygen Flow Rate Control on a Solid Oxide Fuel Cell Simulator Using the Fuzzy Logic Control Method
Next Article in Special Issue
Near-Null Geomagnetic Field as an Innovative Method of Fruit Storage
Previous Article in Journal
Correction: Vachaparambil, K.J. Comparison of Surface Tension Models for the Volume of Fluid Method. Processes 2019, 7, 542
Previous Article in Special Issue
Investigation of the Most Suitable Conditions for Dehydration of Tuckeroo (Cupaniopsis anacardioides) Fruits
Open AccessArticle

Possibility to Save Water and Energy by Application of Fresh Vegetables to Produce Supplemented Potato-Based Snack Pellets

Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
*
Author to whom correspondence should be addressed.
Processes 2020, 8(2), 153; https://doi.org/10.3390/pr8020153
Received: 8 December 2019 / Revised: 20 January 2020 / Accepted: 21 January 2020 / Published: 25 January 2020
(This article belongs to the Special Issue Sustainable Food Processing Processes)
The aim of the study was to examine the effect of fresh vegetable addition on processing efficiency, and to ascertain the energy and water consumption during production of potato-based snack pellets. The extrusion-cooking process with a modified single screw extruder was applied at variable screw speeds and amounts of vegetable additives. A mixture of potato flakes, potato grits and starch was used as a basic recipe. The potato composition was supplemented with fresh pulp of onion, leek, kale and carrot in amounts of 2.5%–30.0% as replacement of a related amount of potato starch. The water consumption, as well as processing indicators: the production efficiency, the specific mechanical energy (SME), and the total SME requirements during snack pellets processing at the laboratory scale were evaluated. As a result of this work, we found that the amount of applied vegetable additives had little impact on both processing efficiency and SME depending on the screw speeds applied. Moreover, we saw increased processing efficiency with increased screw speed during extrusion. Of particular note, maximum value of processing efficiency was observed if fresh onion was used as an additive at the highest speed screw. Furthermore, the lowest specific mechanical energy consumption was noted for extrudates supplemented with fresh onion addition processed at the lowest screw speed. The most important limiting of water consumption during processing without negative effects on processing efficiency and quality of the final snack pellets was observed if 20% to 30% of fresh vegetables were used in the recipe. We believe that application of fresh vegetable pulp limited the energy requirements by mitigating the drying process of additives.
Keywords: extrusion-cooking; vegetables; snack pellets; process efficiency; specific mechanical energy; water consumption extrusion-cooking; vegetables; snack pellets; process efficiency; specific mechanical energy; water consumption
MDPI and ACS Style

Lisiecka, K.; Wójtowicz, A. Possibility to Save Water and Energy by Application of Fresh Vegetables to Produce Supplemented Potato-Based Snack Pellets. Processes 2020, 8, 153.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop