Structural properties of extruded corn starch

Thymi, S; Krokida, MK; Pappa, A; Maroulis, ZB

dc.contributor.author	Thymi, S	en
dc.contributor.author	Krokida, MK	en
dc.contributor.author	Pappa, A	en
dc.contributor.author	Maroulis, ZB	en
dc.date.accessioned	2014-03-01T01:23:08Z
dc.date.available	2014-03-01T01:23:08Z
dc.date.issued	2005	en
dc.identifier.issn	0260-8774	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/16829
dc.subject	Apparent density	en
dc.subject	Expansion ratio	en
dc.subject	Porosity	en
dc.subject	True density	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Crops	en
dc.subject.other	Food processing	en
dc.subject.other	Food products	en
dc.subject.other	Food products plants	en
dc.subject.other	Mathematical models	en
dc.subject.other	Moisture	en
dc.subject.other	Porosity	en
dc.subject.other	Apparent density	en
dc.subject.other	Expansion ratio	en
dc.subject.other	True density	en
dc.subject.other	Starch	en
dc.subject.other	Zea mays	en
dc.title	Structural properties of extruded corn starch	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.jfoodeng.2004.07.002	en
heal.identifier.secondary	http://dx.doi.org/10.1016/j.jfoodeng.2004.07.002	en
heal.language	English	en
heal.publicationDate	2005	en
heal.abstract	Structural properties, such as apparent density, true density, expansion ratio and porosity, of extruded corn grits were measured. Corn grits were extrusion-cooked in a Prism extruder with varied feed rate (1.16-6.44kg/h), screw speed (150-250rpm), product temperature (100-260 degrees C) and feed moisture content (12-25kg/100kg wet basis). A simple mathematical model was used to correlate the examined properties with the extrusion conditions. Extruded product apparent density, porosity and expansion ratio were found to be dependent on feed moisture content, residence time and temperature while they were not affected by screw speed. More specifically, the apparent density of extruded products had an increasing trend with feed moisture content and residence time, while it decreased with product temperature. Porosity and expansion ratio of extruded products decreased significantly with feed moisture content and residence time, while temperature rise resulted in products of higher porosity and expansion ratio. (c) 2004 Elsevier Ltd. All rights reserved.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	Journal of Food Engineering	en
dc.identifier.doi	10.1016/j.jfoodeng.2004.07.002	en
dc.identifier.isi	ISI:000227585800014	en
dc.identifier.volume	68	en
dc.identifier.issue	4	en
dc.identifier.spage	519	en
dc.identifier.epage	526	en