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Optimum Extrusion‐Cooking Conditions for Maximum Expansion of Corn Starch
Author(s) -
CHINNASWAMY R.,
HANNA M.A.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb08965.x
Subject(s) - extrusion , expansion ratio , plastics extrusion , starch , nozzle , barrel (horology) , extrusion cooking , materials science , moisture , composite material , corn starch , water content , shear (geology) , food science , chemistry , mechanical engineering , geotechnical engineering , engineering
Normal corn starch was extrusion‐cooked in a C. W. Brabender Laboratory model single‐screw extruder at various extruder barrel temperatures, screw speeds, feed rates, and moisture contents. The expansion ratios and shear strengths of the products were highly dependent on extrusion‐cooking conditions. The maximum expansion ratio of 16.1 was obtained when 14% moisture content (d.b.) starch was fed at a rate of 60g min ‐1 with a screw speed of 150 rpm, a barrel temperature of 140°C and a die‐nozzle L/D ratio of 3.1. The shear strengths of the extruded starch products were inversely proportional to the expansion ratios.