Journal of Food Science · 1994 · 47 citations · 12 references
AgricultureFood ScienceAgricultural Processing EngineeringFood EngineeringManufacturing ProcessesExtrusion ProcessingFood ExtrusionMaterial ExtrusionPolymer ExtrusionStarch ChemistryBulk DensityDependent VariablesExtrusionMechanical Specific EnergySingle-screw ExtrusionSpecific EnergySpecific Mechanical EnergyStarch Expansion Mechanisms
ABSTRACT Normal corn starch was extrusion cooked in a Brabender single‐screw extruder. Three screws with no mixing, one mixing or two mixing elements were used to extrude the samples through a 3 mm cylindrical die nozzle at 140°C barrel temperature and 140 rpm screw speed. Dependent variables included overall and radial expansion ratios, bulk density and specific mechanical energy (SME). Extrudates were ground and re‐extruded using the same three screws, and the same extrusion conditions. Significant differences (P < 0.05) in bulk density, SME and radial expansion ratio were found on re‐extrusion. No changes occurred in overall expansion ratio (P < 0.05).
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Roll and extrusion-cooking of grain sorghum grits
R. A. Anderson, H. F. Conway, V.F. Pfiefer et al. · 1969 · 186 citations
Agriculture, Agronomy, Food Science +16