By Marie L. Hirsh
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Extra info for Alfalfa : ecology, production and disease management
The analysis of the dry matter and the moisture content repartition along the extruder axis is shown on Figure 9. 1 % of moisture content when frozen). This can be explained by the fact that the alfalfa is thawed at + 4 °C for a day, and can absorb water, thus increasing its moisture content. The first decrease in moisture in section B shows that the alfalfa is pressed by the monolobe paddle-screws. Their radial compression and shearing actions lead to accumulation of the matter, allowing a first pressing.
6 % (Trial 19), alfalfa dehydration remains similar to the previous results (about 26-27 %), although with a better dry matter recovery yield, increasing from 14 % to 22 %, after centrifugation. The main difference with trial 18 is the lower foot content recovered in the filtrate, decreasing from 21 % to 14 %. The protein loss during centrifugation is thus lower in the trial 19 filtrate. This difference could be attributed to higher filling of the screw spaces, and a higher residence time in the extruder.
75, 97-110. , (1992). Molecular transformations of starch and protein during twin-screw extrusion processing of cornmeal. , Dekker M. Inc. ), Food extrusion Science and Technology, New York, 325-333 pp. , Jin, Z. (2008). Antioxydant activity of peptides isolated from alfalfa leaf protein hydrolysate. , 111, 370-376. , Liu, J. (2007). A novel protecting method for visual green color in spinach puree treated by high intensity pulsed electric fields. Journal of Food Engineering, 79, 1256-1260. , Rigal, L.
Alfalfa : ecology, production and disease management by Marie L. Hirsh