The influence of extrusion on corn hygienic quality | Uticaj ekstrudiranja na higijensku ispravnost kukuruza
2008
Kormanjos, S. | Filipovic, S. | Plavsic, D. | Lazarevic, R. | Zivancev, D. | Filipovic, J., Institut za prehrambene tehnologije, Novi Sad (Serbia)
The obtained results show that extrusion process could improve nutritional and hygiene quality of corn, which could be safety used for feeding young animals, fish and pets. The total content of microorganisms in ground non-treated corn was 1,300,000 per gram. By extrusion at 90 deg C and 95 deg C the total content of microorganisms decreased to 120 and 100 per gram, respectively.
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