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A nondestructive imaging technique to quantify fibrous structures in soy protein extrudates is developed. The spatial distribution of light reflectance on sample surface was imaged and a fiber formation index was derived based on the random-walk theory of light transport in anisotropic media.

A new study investigates the effect of process conditions on the sensory and physical properties of extruded oat-corn puffs.

Research into the extrusion of soy protein meat analog.

Soy protein isolate (SPI) addition does not affect the hardness of low-fat sausage products, according to research designed to develop an innovative way of reducing fat in pork through extrusion technology. Springiness of sausages generally rose with a rise in extrusion temperature, but SPI did not have an impact on springiness. Higher fat reductions took place at high extrusion temperature treatments. This may have produced more springy and cohesive sausages.

Glass transition temperatures of yellow and white corn cakes were examined within the moisture range of 2 to 12% by employing dynamic differential scanning calorimetry. The consequences of water plasticization on corn cakes were computed through Gordon-Taylor's equation. The crispness of the corn cakes was observed in the glassy state. The loss of crispness started around monolayer moisture content and the complete loss of crispness was at about 9% moisture with the highest hardness.

The bilayer-based Antiferroelectric Tunneling Junction (AFTJ) with ferroelectric (FE) HfZrO2 (HZO) and dielectric (DE) Al2O3 demonstrates a current ratio of $> 100\times $ , a TER (tunneling electroresistance) of $> 50\times $ , multilevel states, $> 10^{4}$ sec retention, and a cycling endurance as high as 108. The concept of tunneling current through DE in an antiferroelectric (AFE) system enhances the capacity to modulate the current/TER ratio and makes the AFTJ feasible for low-power crossbar eNVM (embedded nonvolatile memory) applications. [ABSTRACT FROM AUTHOR]

Analysis of the surface images of corn puffs extruded under different processing conditions using image processing techniques reveals that image features in color and surface texture are efficient for effective differentiation and quantitative characterization of corn puffs resulting from different processing conditions. Surface texture details can be better derived from hue function than from saturation or intensity functions.

An APV Baker twin-screw extruder helps examine the influence of a barrel-valve assembly on extrusion system dynamics and product properties having different screw speeds and specific feeding loads (SFL). Change of barrel-valve from open to closed position induces a convex response of die pressure, system responses and extrudate properties. Change of product properties due to variations in SFL is higher than the variations in barrel-valve control.