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Effect of screw profile on extrusion‐cooking of wheat flour by a twin‐screw extruder
Author(s) -
YEH ANI,
HWANG SHIUANJER
Publication year - 1992
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1992.tb01222.x
Subject(s) - extrusion , plastics extrusion , extrusion cooking , residence time (fluid dynamics) , materials science , residence time distribution , dispersion (optics) , wheat flour , composite material , food science , chemistry , engineering , mineralogy , physics , inclusion (mineral) , geotechnical engineering , optics
Summary The effects of forward‐, reverse‐, and no‐flight screw elements on the residence time distribution, dispersion number, and product properties were investigated in extrusion cooking of wheat flours in a twin‐screw extruder. Mean residence times of 46.5s with a forward element increased to 59.6s with a reverse flight and 67.6s with a no‐flight element. Dispersion numbers were 0.051, 0.056, and 0.075 respectively. The no‐flight element reduced cooking loss and increased the degree of gelatinization of products.