Flow, mixing and residence time distribution of maize starch within a twin-screw extruder with a longitudinally-split barrel

Abstract

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Modeling macromolecular degradation of corn starch in a twin screw extruder

“…This could imply that extruders are often oversized when considering molecular weight reduction and possibly other changes in product properties. Once that the first restrictive element is reached, breakdown (this paper) and melting (Colonna, Melcion, Vergnes, & Mercier, 1983) predominantly take place in this highshear section. A larger length of the extruder is hence unnecessary to induce these transformations, suggesting that extruders may be designed in a more efficient way.…”

Reverse Screw Element(s) and Feed Composition Effects during Twin‐Screw Extrusion of Rice Flour and Fish Muscle Blends

“…It is high only in a small portion(s) of the extruder where material flow is restricted by elements such as the RSE (Yam et al, 1994). These elements increase the residence time of the material (Olkku et al, 1980;Altomare andGhossi, 1986, Gogoi, 1994) and facilitate energy inputs causing product transformation (Colonna et al, 1983;Fletcher et al, 1985;Kirby et al, 1988;Barres et al, 1990 andGogoi et al, 1995). A more severe screw e.g., Config.…”

“…The twin-screw extruder allows greater flexibility of operations to achieve a desired time, temperature, and shear history for the processed material because of an additional independent variable, viz., screw configuration. This important variable is a key factor that affects product transformation (Gogoi, 1994; Barres et al, 1990;Kirby et al, 1988;Fretzdorf and Seiler, 1987;Colonna et al, 1983;Olkku, 1980), residence time distribution (Meuser et al, 1991;Altomare and Ghossi, 1986;Olkku, 1980), product expansion (Sokhey et al, 1994), degree of fill, and energy inputs to the material (Yam et al, 1994;Erdemir et al, 1992;Ollett et al, 1989;Kirby et al, 1988;Martelli, 1983). Screw configuration is useful in manipulating resultant product attributes from ranges of formulations and moisture contents.…”

Rheological behaviour of low moisture molten maize starch

“…However, the state of the material in a cookerextruder is completely different: the classical phenomenon of gelatinization at 6 0 -8 0°C cannot be involved, as the amount of water is limited (less than 50%) and too low for gelatinization to occur. Under these conditions, the transformation of starch occurs by melting of the 229 crystallites [11,12], leading to a molten phase, the existence of which was shown by investigations with an opening barrel extruder [13].…”