MODELING TEXTURAL PROPERTIES OF EXTRUDED STARCH.

Mrinal Bhattacharya, Milford Hanna

Research output: Contribution to journalConference articlepeer-review

Abstract

Waxy and non-waxy corn grits were extrusion cooked in a C. W. Brabender Model 2003-G8R laboratory extruder. Models for product expansion, bulk density, shear strength, water holding capacity and percent gelatinization were developed as a function of product moisture content, barrel temperature, shear rate, residence time and shear strain.

Original languageEnglish (US)
JournalPaper - American Society of Agricultural Engineers
StatePublished - Dec 1 1986

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