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KMID : 0380619830150040392
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Korean Journal of Food Science and Technology
1983 Volume.15 No. 4 p.392 ~ p.398
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Construction of Single - screw Food Extruder and its Mechanical Properties and Product Characteristics for Corn Grits Extrusion - cooking
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Abstract
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A pilot single-screw food extruder was constructed, and its mechanical properties and product characteristics were investigated by using corn grits.
The screw rotational speed was varied and the changes in temperature profile of the barrel for the start-up period of operation were measured. The rate of heat generation for the start-up period was affected by the screw speed and feed rate.
The screw speed resulted in a great influence on the estimated dough viscosity. The changes in the dough viscosity could indicate the on-set of termoplastic reaction in the barrel.
The expansion ratio during the start-up period mainly depended on the barrel temperature and the degree of thermoplastic reaction in the barrel. The barrel temperatures for the gelatinization and burning of corn grits depended on the screw speed as well as the feed rate.
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