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Effect of Corn Moisture on the Properties of Pet Food Extrudates
Author(s) -
Mathew J. M.,
Hoseney R. C.,
Faubion J. M.
Publication year - 1999
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.1999.76.6.953
Subject(s) - plastics extrusion , moisture , chemistry , die swell , pet food , extrusion , water content , food science , pulp and paper industry , extrusion cooking , agronomy , composite material , organic chemistry , materials science , geotechnical engineering , engineering , biology
Corn moisture (9.5–13.5%) was significantly correlated to extrudate properties, even though water was added at the extruder to compensate for the differences in moisture. Water addition was more effective at the preconditioner than at the extruder, and longer retention preconditioner improved expansion. Water added to the pet food formula apparently was absorbed by the other formula ingredients and not the corn. Controlling the specific mechanical energy did not compensate for differences in corn moisture.