TY - JOUR
T1 - Modeling selected textural properties of extrusion cooked corn starches
AU - Bhattacharya, Mrinal
AU - Hanna, M. A.
PY - 1988/9/1
Y1 - 1988/9/1
N2 - Non-waxy corn gifts (30% amylose) and waxy corn grits (1% amylose) were extrusion cooked at 17.84, 20, 30, 40, and 42.16% moisture content, dry basis. Extruder barrel temperature were 115, 120, 140, 160 and 164°C. Screw speeds between 95 and 166 rpm generated a varying shear environment in a C.W. Barbender extruder with a 1.9 cm barrel diameter, barrel length to diameter ratio of 20:1 and a 3:1 screw compression ratio. Statistical models for product expansion, bulk density, shear force, water holding capacity and percent gelatinization were developed as a function of product moisture content, barrel temperature, shear rate in the die and channel, residence time in the die and channel and shear strain.
AB - Non-waxy corn gifts (30% amylose) and waxy corn grits (1% amylose) were extrusion cooked at 17.84, 20, 30, 40, and 42.16% moisture content, dry basis. Extruder barrel temperature were 115, 120, 140, 160 and 164°C. Screw speeds between 95 and 166 rpm generated a varying shear environment in a C.W. Barbender extruder with a 1.9 cm barrel diameter, barrel length to diameter ratio of 20:1 and a 3:1 screw compression ratio. Statistical models for product expansion, bulk density, shear force, water holding capacity and percent gelatinization were developed as a function of product moisture content, barrel temperature, shear rate in the die and channel, residence time in the die and channel and shear strain.
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M3 - Article
AN - SCOPUS:0024072264
SN - 0001-2351
VL - 31
SP - 1576
EP - 1580
JO - Transactions of the American Society of Agricultural Engineers
JF - Transactions of the American Society of Agricultural Engineers
IS - 5
ER -