Screw Configuration Effects on Corn Starch Expansion During Extrusion
A. S. Sokhey, Anantha N.R. Kollengode, Milford A. Hanna
Journal of Food Science
Abstract
ABSTRACT Normal corn starch was extrusion cooked in a Brabender single‐screw extruder. Three screws with no mixing, one mixing or two mixing elements were used to extrude the samples through a 3 mm cylindrical die nozzle at 140°C barrel temperature and 140 rpm screw speed. Dependent variables included overall and radial expansion ratios, bulk density and specific mechanical energy (SME). Extrudates were ground and re‐extruded using the same three screws, and the same extrusion conditions. Significant differences (P < 0.05) in bulk density, SME and radial expansion ratio were found on re‐extrusion. No changes occurred in overall expansion ratio (P < 0.05).
Extracted Claims
4 claims extracted from this paper into the knowledge graph
screw configuration affects specific mechanical energy (SME)
“Significant differences (P < 0.05) in bulk density, SME and radial expansion ratio were found on re‐extrusion.”
screw configuration affects bulk density
“Significant differences (P < 0.05) in bulk density, SME and radial expansion ratio were found on re‐extrusion.”
screw configuration affects radial expansion ratio
“Significant differences (P < 0.05) in bulk density, SME and radial expansion ratio were found on re‐extrusion.”