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PROPERTIES of CROSS‐LINKED STARCH PRODUCED IN A SINGLE SCREW EXTRUDER WITH and WITHOUT A MIXING ELEMENT
Author(s) -
SEKER M.,
SADDIKOGLU H.,
HANNA M.A.
Publication year - 2004
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2004.tb00622.x
Subject(s) - mixing (physics) , plastics extrusion , extrusion , materials science , sodium hydroxide , rotational speed , starch , residence time (fluid dynamics) , corn starch , screw press , composite material , chemistry , mechanical engineering , engineering , food science , organic chemistry , physics , geotechnical engineering , quantum mechanics
Starch was extruded with sodium hydroxide and sodium trimetaphosphate in order to cross‐link it in a single‐screw extruder with and without a mixing element at constant screw speed of 90 rpm in the first set of experiments and at similar mean residence time controlled by screw speed in the second set of experiments. For the screw without mixing element in the second set of experiments, screw speed was adjusted to give the similar residence time as the single‐screw extruder with mixing element at 220 rpm. Phosphorus content and pasting curves of extrudates showed that starch was cross‐linked during extrusion. Replacing the screw without mixing element by the screw with mixing