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.
|Original language||English (US)|
|Number of pages||5|
|Journal||Transactions of the American Society of Agricultural Engineers|
|State||Published - Sep 1 1988|