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Influence of Particle Size on the Twin‐Screw Extrusion of Corn Meal
Author(s) -
Garber B. W.,
Hsieh F.,
Huff H. E.
Publication year - 1997
Publication title -
cereal chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.558
H-Index - 100
eISSN - 1943-3638
pISSN - 0009-0352
DOI - 10.1094/cchem.1997.74.5.656
Subject(s) - particle size , extrusion , factorial experiment , chemistry , moisture , starch , water content , corn starch , extrusion cooking , starch gelatinization , particle (ecology) , food science , composite material , materials science , mathematics , organic chemistry , statistics , geotechnical engineering , oceanography , engineering , geology
Effects of particle size (50–1,622 μm), screw speed (200–400 rpm), and feed moisture content (19–22%) on twin‐screw extrusion of corn meal were investigated using a full‐factorial design. Torque, specific mechanical energy, and product temperature generally showed no change within the commonly used particle‐size range (100–1,000 μm), but each value dropped significantly as the particle size increased >1,000 μm. Die pressure was influenced by the three‐way interaction of particle size, screw speed, and feed moisture content. The highest moisture level (22%), largest particle size (1,622 μm), and two lowest screw speeds (200 and 300 rpm) were the only conditions where the starch was <97.5% of transformation (gelatinization). Consequently, these two conditions also showed the least expansion and hardest product.