Optimum extrusion-cooking conditions for maximum expansion of corn starch
1988
Chinnaswamy, R. | Hanna, M.A.
Normal corn starch was extrusion-cooked in a C.W. Brabender Laboratory model single-screw extruder at various extruder barrel temperatures, screw speeds, feed rates, and moisture contents. The expansion ratios and shear strengths of the products were highly dependent on extrusion-cooking conditions. The maximum expansion ratio of 16.1 was obtained when 14% moisture content (d.b.) starch was fed at a rate of 60g min-1 with a screw speed of 150 rpm, a barrel temperature of 140 degrees C and a die-nozzle L/D ratio of 3.1. The shear strengths of the extruded starch products were inversely proportional to the expansion ratios.
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