School of Graduate Study Department of Chemical Engineering

4.2 Physico-chemical properties 38
4.2.1 Color and shape 38
4.2.2 Hundred seed mass and seed density 38
4.2.3 Hydration swelling capacity and indices & hydration
and swelling coefficient
40
4.3 Changes during extrusion cooking of FFSF and FF-SPC 41
4.3.1 Preliminary study on dough formation and
characteristics
41
4.3.2 Extrusion cooking of FFSF 43
4.3.3 Extrusion cooking of FF-SPC 43
4.3.4 Power, Specific mechanical energy (SME) and some
physical characteristics of extrudates
44
4.4 Proximate composition of FFSF and FF-SPC flours and
extrudates of Clark 63K and SCS1
47
4.5 Functional properties of FFSF and FF-SPC flours and
extrudates of Clark 63K and SCS1
52
5 Suggested technology for production of extruded products of 65
full fat soy flour
5.1 Material and energy balance 66
5.1.1 Material balance 66
5.1.2 Energy balance 68
5.2 Equipment layout 72
5.3 Plant capacity and production program 73
5.3.1 Plant capacity 73
5.3.2 Production program 73
5.4 Raw material and other inputs consumption and estimated 73
annual cost
5.4.1 Raw materials and auxiliary materials 73
5.4.2 Utilities 74
5.4.3 Required man power 75
5.5 Financial analysis 75
5.5.1 Purchased equipment cost 75
5.5.2 Estimation of total investment cost 76
5.5.3 Determination of unit product cost 77
6 Conclusion and recommendation 79
6.1 Conclusion 79
6.1 Recommendation 79
References 82
Appendices 89
Appendix A 89
Appendix B 91
Appendix C 91
viii