An experimental study of the conversion kinetics of corn meal during extrusion
- Rutgers, The State Univ. of New Jersey, Piscataway, NJ (United States). Dept. of Mechanical and Aerospace Engineering
Degerminated yellow corn meal at 30% moisture (wb) was extruded in a single-screw extruder whose barrel could be removed from the screw in 5 to 8 seconds after the extruder was shut down. The barrel temperature near the die was varied between 130 C and 160 C, while the barrel was always cooled to 25 C near the extruder hopper. The goal was to determine the conversion (cooking) rate as a function of barrel temperature. Differential scanning calorimetry (DSC) was used to measure the degree of conversion in samples taken at regular distance increments along the screw channel. The conversion data were fitted to a first order rate equation with an Arrhenius-type temperature dependent coefficient. Because it completes several operations in a single step, it is one of the most efficient food processing methods in terms of energy consumption and processing time. Typical extruded products include chips, breakfast cereals, pastas, and dried pet foods.
- OSTI ID:
- 462599
- Report Number(s):
- CONF-950828--; ISBN 0-7918-1705-9
- Country of Publication:
- United States
- Language:
- English
Similar Records
Extrusion energy and pressure requirements
Experimental study on shear heating due to barrel rotation and screw rotation in extrusion