EFFECTS OF SALT, SUGAR AND SCREW SPEED ON PROCESSING AND PRODUCT VARIABLES OF CORN MEAL EXTRUDED WITH A TWIN-SCREW EXTRUDER

被引：88

作者：

HSIEH, F ^{[1
]}

PENG, IC ^{[1
]}

HUFF, HE ^{[1
]}

机构：

[1] UNIV MISSOURI,DEPT FOOD SCI & NUTR,COLUMBIA,MO 65211

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb06057.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of screw speed and additives (sugar and salt) on processing and product variables of corn meal extruded with a twin‐screw extruder were studied. Higher salt (0–3%) and sugar concentrations (0–4%) in the feed decreased the die pressure, % torque and specific energy. But at 6 and 8%, sugar increased the three processing parameters. Higher screw speed (250 vs 200 rpm) decreased die pressure and % torque, but increased specific energy. The addition of salt and sugar enhanced extrudate radial and axial expansions, but reduced product bulk density and breaking strength. An increase in screw speed decreased radial expansion and bulk density, but increased axial expansion and breaking strength. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：224 / 227

页数：4

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