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Design and performance evaluation of a kluiklui extruder

Author: 
Thierry Godjo
Subject Area: 
Physical Sciences and Engineering
Abstract: 

The shaping of kluiklui is the only unit step that has never been mechanized in the peanut processing into kluiklui. In order to reduce difficult working, the development of an extruder of kluiklui has been made. The method used combines functional analysis, product design, testing equipment, performance evaluation and sensory test. Materials in contact with the food product are made in stainless steel materials and wood that are adapted to food. The tests have shown that the equipment gave a better performance compared to the traditional process: equipment’s flow rate is 60.32 kg/h against 10 kg/h obtained with the conventional process and the productivity is 95.5% against 87.3% with the conventional process. These results indicated a significant difference (p<0,05) between the technical performances of the two processes (Equipment and conventional process). Analysis of the composition of the kluiklui and the sensorial test carried out showed that there is no difference between the kluiklui obtained from the Equipment and those of the conventional process (p> 0,05).

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