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KMID : 1024420120160020083
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Food Engineering Progress
2012 Volume.16 No. 2 p.83 ~ p.91
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Effect of Die Geometry and Carbon Dioxide Injection on Physical Properties of Extruded Corn Flour
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Gu Bon-Jae
Ryu Gi-Hyung
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Abstract
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The objective of this study was to determine the effect of die geometry and carbon dioxide injection on the physical properties of extruded corn flour. The extrusion variables were melt temperatures of 95 and 110oC; carbon dioxide gas flow rates of 0, 100 and 200 mL/min. In die dimension, the length was 2 or 5 mm and the tapered angle of die hole was 57 or 95o. The specific mechanical energy (SME) input was the lowest at 110oC melt temperature, 200 mL/min carbon dioxide gas flow rate and 3.36×10-10 m3 die constant. The sectional expansion of corn flour extrudate was higher at 57o than that at 95o tapered angle. Also, the sectional expansion was increased with increasing carbon dioxide injection flow rate from 0 mL/min to 200 mL/min. The specific length was increased with increasing carbon dioxide injection rate. The density, breaking strength and apparent elastic modulus were lower in the low die constant. Extruded corn flour at 95o tapered angle had more pores than one at 57o tapered angle.
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KEYWORD
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extrusion, die geometry, carbon dioxide injection, physical properties
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