Relationship between viscosity and expansion properties of variously extrusion-cooked corn grain components*
作者： R. Chinnaswamy , M.A. Hanna
DOI: 10.1016/S0268-005X(09)80220-8
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摘要: Abstract Normal corn flour and starch were extrusion-cooked at different die L/D ratios (extrusion pressure), screw speeds moisture contents. Apparent viscosity, shear rate, expansion volume molecular degradation of during or after extrusion-cooking determined the interrelationships among these properties studied. Overall, apparent viscosity affected more than did extrusion pressure. The maximum 13.8 for was obtained an 3 kPa-s.
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