1. © The Author(s) 2013. Published by Science and Education Publishing.
Table 3. Observed and predicted values for process parameters, functional and physical properties
Runs
1MFR Obsd .Prdt.
2ART
Obsd. Prdct.
3SME Obsd. Prdct.
4ER
Obsd.Prdt.
5BD
6WAI
7WSI
7VSCSITY 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
Key1=Mass flow rate (gs-1); 2=Average Residence Time (s); 3=Specific Mechanical Energy (kj/kg); 4=Expansion ratio; 5= Bulk Density (g m-3); 6=Water absorption index (gwater/gsample); 7=Water solubility index; 8=Viscosity (Nsm-2)
K. B. Filli et al. The Effect of Extrusion Conditions on the Physical and Functional Properties of Millet – Bambara Groundnut Based Fura. American Journal of Food Science and Technology, 2013, Vol. 1, No. 4, doi: /ajfst-1-4-5
© The Author(s) Published by Science and Education Publishing.