Estimation of viscous heat effects in slit flows of 98% amylopectin (Amioca), 70% amylose (Hylon 7) corn starches and corn meal during extrusion
1992
Lai, L.S. | Kokini, J.L.
Viscous heating for high Amylopectin (Amioca) and Amylose (Hylon 7) corn starches as well as corn meal during slit rheometry was estimated as a function of extrusion temperature, moisture content and screw speed. The results showed that the temperature rise due to viscous heating decreased as temperature, moisture content and screw speed increased, which is due to rheological changes in starch during extrusion. Under the same extrusion conditions, Hylon 7 gave a higher temperature rise due to viscous heating than Amioca, which is attributed to the larger viscosity of Hylon 7. The temperature rise can be significantly reduced by using as thin a slit as possible.
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