Open AccessEffects of acid concentration and extrusion variables on some physical characteristics and energy requirements of cassava starch
Author(s) -
Yoon Kil Chang,
Ahmed A. El-Dash
Publication year - 2003
Publication title -
brazilian journal of chemical engineering/brazilian journal of chemical engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.313
H-Index - 52
eISSN - 1678-4383
pISSN - 0104-6632
DOI - 10.1590/s0104-66322003000200006
Subject(s) - plastics extrusion , extrusion , starch , moisture , barrel (horology) , water content , materials science , expansion ratio , extrusion cooking , response surface methodology , chemistry , food science , composite material , chromatography , geotechnical engineering , engineering
Some physical characteristics of cassava starch extruded using a single-screw extruder, varying acid concentration, feed moisture content and barrel temperature were evaluated using surface response methodology. The combined effects of different concentrations of sulphuric acid and extruder parameters provided unique physical functionality to the extruded cassava starch. Product hardness and torque value was highly significant for three variables. The addition of sulphuric acid (0.06N) during extrusion cooking gave the highest values for expansion and softness of the extruded samples. The highest torque values (60-70 Nm) were for the samples extruded at the lowest moisture content, while the lowest torque values (23.0-26.0 Nm) were for the samples extruded at the highest values of feed moisture and barrel temperature