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Effect of processing conditions on intrinsic viscosity of extruded cornstarch
Author(s) -
Cunningham R. L.
Publication year - 1996
Publication title -
journal of applied polymer science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.575
H-Index - 166
eISSN - 1097-4628
pISSN - 0021-8995
DOI - 10.1002/(sici)1097-4628(19960411)60:2<181::aid-app5>3.0.co;2-o
Subject(s) - extrusion , viscosity , intrinsic viscosity , starch , consistency (knowledge bases) , materials science , apparent viscosity , corn starch , composite material , polymer chemistry , chemistry , mathematics , food science , polymer , geometry
Unmodified cornstarch from dent corn was used in this study to determine the effect of twin‐screw extrusion conditions on the intrinsic viscosity of this polysaccharide and water. The study focused on the intrinsic viscosity of the cornstarch as a function of the key variables. Primary variables examined were temperature (75, 100, and 125°C), starch concentration or consistency (35, 50, and 65%), and screw speed (100, 200, and 300 rpm) during the extrusion processing. The most favorable conditions examined were the extrusion of the cornstarch at 35% consistency, 100°C, and 200 rpm. Two‐thirds of the original intrinsic viscosity of the unmodified starch was retained upon extrusion at 35% consistency at all temperatures and the screw speeds (200 and 300 rpm) examined. Also, similar values were observed at 50% consistency for 75°C at 100 and 200 rpm and for 100°C at all three screw speeds. © 1996 John Wiley & Sons, Inc.