Related Experiment Videos
[Effects of some extrusion variables on corn flour]
R J González1, D M De Greef, R L Torres
1Instituto de Tecnología de Alimentos, Universidad Nacional del Litoral, Santa Fe, Argentina.
Archivos Latinoamericanos De Nutricion
|September 1, 1987
Summary
Feed moisture significantly impacts corn flour properties during extrusion. Other factors like temperature and compression ratio
Area of Science:
- Food Science and Technology
- Material Science
Context:
- Extrusion processing of grits and flour, while operationally simple, involves complex transport mechanisms and property modifications.
- Understanding these transformations is crucial for optimizing product characteristics.
Purpose:
- To analyze the effects of feed moisture, extrusion temperature, screw speed, and compression ratio on corn flour properties.
- To correlate process variables with material responses like feed rate, energy consumption, specific volume, expansion, water solubility, and amylogram.
Summary:
- Feed moisture emerged as the most influential variable affecting corn flour properties during extrusion.
- The importance of extrusion temperature and compression ratio varied depending on the specific property analyzed.
- Water solubility was identified as the most descriptive indicator of processing-induced changes, with specific volume and mechanical energy consumption also proving useful.
Impact:
- Provides insights into the complex extrusion process for corn flour.
- Enables better interpretation of process variables and selection of optimal operating conditions.
- Facilitates the production of corn flour products with desired characteristics.