Single-factor experiments were carried out in the preliminary study to determine the appropriate levels of the extrusion parameters, such as barrel temperature (X1), material moisture (X2), feed rate (X3), and screw speed (X4). In this Lappaconite experiment, various conditions were respectively set in three levels: barrel temperature (130, 140, and 150 °C), material moisture (38, 40, and 42 g/100 g), feed rate (16, 18, and 20 g/min), and screw speed (120, 140 and 160 rpm). Experiment design with 27 trials according to Box-Behnken Design (BBD) Approach (Tahmouzi, S. 2014) was shown in Table 1. Each trial was performed in duplicates. RSM was used to determine the race effects of several variables and optimize the processes. The defatted peanut meal was extruded. Various samples were continuously extruded without suspension or cleaning operation and 150 g products were collected after extrusion for 5 min, dried at 45 °C for 8 h, grounded, and then stored in plastic bags for analysis.
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