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Effect of Separation and Grinding of Corn Dry‐Milled Streams on Physical Properties of Single‐Screw Low‐Speed Extruded Products
Author(s) -
Jamin Fen F.,
Flores Rolando A.
Publication year - 1998
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.1998.75.6.775
Subject(s) - chemistry , extrusion , grinding , corn flour , plastics extrusion , expansion ratio , volume (thermodynamics) , wet milling , food science , composite material , materials science , raw material , physics , organic chemistry , quantum mechanics , bran
Three streams of corn dry‐milled products (corn grits, corn cones, and corn flour) were sieved and separated according to average diameter, and some segregated fractions were ground to produce nine streams. Corn grits were separated to produce grits with diameters of 1.19 and 0.841 mm, and selected fractions were ground into grits with average diameters of 0.297 and 0.210 mm. Corn cones were separated into average diameters of 0.595, 0.420, and 0.297 mm. Corn flour was separated into fractions with average diameters of 0.297 and 0.210 mm. The original and the additional streams were extruded at constant speed (50 rpm) and at three different processing extruder barrel temperature profiles: low (LTP, 100‐110‐120°C), medium (MTP, 110‐120‐130°C), and high (HTP, 120‐130‐140°C). The least significant difference ( P < 0.01) test showed that additional grinding of corn grits affects the expansion ratio of extrudates processed at LTP and HTP. Additional separation of corn flour affects ( P < 0.01) the bulk density and water solubility index of extrudates at HTP. At HTP, corn cones with diameters of 0.595 mm had significantly ( P < 0.01) higher torque, specific mechanical energy, and die pressure than did the original corn cone extrudates without separation.

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