Screw configuration effects on corn starch expansion during extrusion
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 degrees C barrel temperature and 140 rpm screw speed. Dependent variables include...
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| Veröffentlicht in: | Journal of food science 1994-07, Vol.59 (4), p.895-896 |
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| container_title | Journal of food science |
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| creator | Sokhey, A.S Kollengode, A.N Hanna, M.A |
| description | 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 degrees 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) |
| doi_str_mv | 10.1111/j.1365-2621.1994.tb08152.x |
| format | Article |
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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 degrees 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)</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1994.tb08152.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>ALMIDON ; AMIDON ; Biological and medical sciences ; bulk density ; Carbohydrates ; Cereal and baking product industries ; CONCEPTION ; corn-starch ; DISENO ; EQUIPO ; EXTRUSION ; Food industries ; Food science ; Fundamental and applied biological sciences. 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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 degrees 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. 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Psychology</topic><topic>MAIS</topic><topic>MAIZ</topic><topic>MATERIEL</topic><topic>radial expansion</topic><topic>TECHNOLOGIE ALIMENTAIRE</topic><topic>TECNOLOGIA DE LOS ALIMENTOS</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sokhey, A.S</creatorcontrib><creatorcontrib>Kollengode, A.N</creatorcontrib><creatorcontrib>Hanna, M.A</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sokhey, A.S</au><au>Kollengode, A.N</au><au>Hanna, M.A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Screw configuration effects on corn starch expansion during extrusion</atitle><jtitle>Journal of food science</jtitle><date>1994-07</date><risdate>1994</risdate><volume>59</volume><issue>4</issue><spage>895</spage><epage>896</epage><pages>895-896</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Normal corn starch was extrusion cooked in a Brabender single-screw extruder. 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| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 1994-07, Vol.59 (4), p.895-896 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_journals_194413919 |
| source | Access via Wiley Online Library |
| subjects | ALMIDON AMIDON Biological and medical sciences bulk density Carbohydrates Cereal and baking product industries CONCEPTION corn-starch DISENO EQUIPO EXTRUSION Food industries Food science Fundamental and applied biological sciences. Psychology MAIS MAIZ MATERIEL radial expansion TECHNOLOGIE ALIMENTAIRE TECNOLOGIA DE LOS ALIMENTOS |
| title | Screw configuration effects on corn starch expansion during extrusion |
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