DOI: 10.1039/9781847551917-00008
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Modelling of starch extrusion and damage in industrial forming processes

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“…Further aspects of the extrusion of potato starch pastes, including an investigation into the assessment of raw ingredient qualities, have also been reported elsewhere (Cheyne, 2000;Cheyne, Wilson, Barnes, & Sala€ un, 2001).…”
Section: Introductionmentioning
confidence: 96%
“…Further aspects of the extrusion of potato starch pastes, including an investigation into the assessment of raw ingredient qualities, have also been reported elsewhere (Cheyne, 2000;Cheyne, Wilson, Barnes, & Sala€ un, 2001).…”
Section: Introductionmentioning
confidence: 96%
“…This work is concerned with the extrusion behaviour of a mixture of potato solids, containing native and gelatinised starches, used in the manufacture of snack food products. The key processing stage is ram extrusion at ambient temperatures, such that extrusion cooking does not occur (Cheyne, Wilson, Barnes, & Sala€ un, 2001).. The products are cooked following the extrusion forming step.…”
Section: Introductionmentioning
confidence: 99%