MODEL FOR GELATINIZATION OF WHEAT-STARCH IN A TWIN-SCREW EXTRUDER

被引：70

作者：

CAI, W ^{[1
]}

DIOSADY, LL ^{[1
]}

机构：

[1] UNIV TORONTO,DEPT CHEM ENGN & APPL CHEM,TORONTO M5S 1A4,ONTARIO,CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 04期

关键词：

WHEAT; STARCH; GELATINIZATION; MODELING; EXTRUSION;

D O I：

10.1111/j.1365-2621.1993.tb09380.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Wheat starch was processed in a co-rotating twin-screw extruder, at moisture contents 25% and 30%, screw speeds 200 and 300 rpm, feed rate 30 kg/hr, and barrel temperature settings 100, 120, 140, and 160-degrees-C. Degree of starch gelatinization at each point along the extruder channel was determined by sampling and analyzing material inside the extruder. Kinetics of the gelatinization during extrusion was investigated. A first-order rate equation was developed to predict degree of starch gelatinization during extrusion. The rate constant was a function of both temperature and shear stress.

引用

页码：872 / &

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