TY - JOUR
T1 - Extrusion Processing of Wet Corn Gluten Meal
AU - BHATTACHARYA, M.
AU - HANNA, M. A.
PY - 1985/9
Y1 - 1985/9
N2 - Wet corn gluten meal (WCGM) is that which has not undergone the typical industrial flash drying process. The pH of WCGM was adjusted to 7.0. The samples were then frozen and the water removed by lyophilization. The moisture content of the freeze‐dried samples was adjusted to 14, 20, and 26% dry basis and extruded at barrel temperatures of 120, 145, and 170°C with screw speeds of 100, 150, and 200 rpm. Changes in digestibility and water‐holding capacity were measured, and the results were compared to similarly processed dry corn gluten meal (DCGM) at pH 7.0.
AB - Wet corn gluten meal (WCGM) is that which has not undergone the typical industrial flash drying process. The pH of WCGM was adjusted to 7.0. The samples were then frozen and the water removed by lyophilization. The moisture content of the freeze‐dried samples was adjusted to 14, 20, and 26% dry basis and extruded at barrel temperatures of 120, 145, and 170°C with screw speeds of 100, 150, and 200 rpm. Changes in digestibility and water‐holding capacity were measured, and the results were compared to similarly processed dry corn gluten meal (DCGM) at pH 7.0.
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U2 - 10.1111/j.1365-2621.1985.tb10517.x
DO - 10.1111/j.1365-2621.1985.tb10517.x
M3 - Article
AN - SCOPUS:34547209135
SN - 0022-1147
VL - 50
SP - 1508
EP - 1509
JO - Journal of food science
JF - Journal of food science
IS - 5
ER -