Effect of Some Extrusion Variables on Rheological Properties and Physicochemical Changes of Cornmeal Extruded by Twin Screw Extruder
Título del documento: Effect of Some Extrusion Variables on Rheological Properties and Physicochemical Changes of Cornmeal Extruded by Twin Screw Extruder
Revista: Brazilian journal of chemical engineering
Base de datos: PERIÓDICA
Número de sistema: 000308598
ISSN: 0104-6632
Autores: 1
2
Instituciones: 1Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos, Campinas, Sao Paulo. Brasil
2Instituto Politécnico Nacional, Centro de Investigación y de Estudios Avanzados, Querétaro. México
Año:
Periodo: Dic
Volumen: 15
Número: 4
Paginación: 370-381
País: Brasil
Idioma: Inglés
Tipo de documento: Artículo
Enfoque: Experimental
Resumen en inglés The effect of extrusion variables, such as barrel temperature (100 to 170ºC), feed rate (100 to 500 g/min), feed moisture (20 to 40 g/100 g wet basis), screw speed rate (from 100 to 500 rpm), and slit die rheometer configuration (0.15 and 0.30 cm height) were studied using a co-rotating intermeshing twin-screw extruder coupled to a slit die rheometer on the rheological properties of yellow cornmeal. An increase in feed rate decreased WAI and WSI, but increased the viscosity values. The temperature interacts strongly with screw speed in affecting the WSI. The most important factor in starch degradation was the screw speed. Increasing the screw speed completely modifies the organised structure of starch (crystalline region)
Disciplinas: Química
Palabras clave: Química de alimentos,
Harina de maíz,
Extrusión,
Propiedades reológicas
Keyword: Chemistry,
Food chemistry,
Corn meal,
Extrusion,
Rheological properties
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