Relations between rheological properties of molten starches and their expansion behaviour in extrusion

Valle, Guy Della; Vergnes, Bruno; Colonna, Paul; Patria, Anshar

doi:10.1016/s0260-8774(96)00080-5

Cited by 146 publications

(78 citation statements)

References 16 publications

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“…Shrinkage and collapse after expansion were also observed at high-moisture content. 16,35,36 Moisture content effects on expansion became less important at high screw configuration at 400 rpm screw speed. Starch molecules would be highly degraded at high shearing, resulting in lower viscoelasticity that cell wall cannot sustain the pressure generated from moisture.…”

Section: Extrudate Expansion and Strengthmentioning

confidence: 99%

Physical characterization of starch extrudates as a function of melting transitions and extrusion conditions

Blanche

Sun

2004

Adv Polym Technol

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ABSTRACT:The objective of this study was to investigate the relationships between starch melt transition characteristics, extrusion conditions, and final product properties. Cornstarch was extruded using a corotating twin-screw extruder at varying moisture content, medium/high screw configuration, and 300/400-rpm screw speeds. Extrudates were evaluated for bulk density, expansion ratio, cell structure, bending strength, thermal and pasting properties. Temperature change ( T) was defined as the temperature difference between the native starch melting temperature and its melt temperature just behind the die during extrusion at a given moisture content. T was significantly affected by starch moisture content and mechanical shearing, which controlled the melting behavior of the starch in the barrel. Amylose-lipid complex formation during extrusion increased as T increased and leveled off at T of about 20• C. Pasting peak viscosity of the starch extrudates decreased as T increased and leveled off at T of about 15• C. Within the same range of mechanical shearing intensity, extrudate bulk density and bending strength decreased linearly as T increased. Extrudate expansion was negatively correlated to bulk density. C

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Section: Extrudate Expansion and Strengthmentioning

confidence: 99%

Physical characterization of starch extrudates as a function of melting transitions and extrusion conditions

Blanche

Sun

2004

Adv Polym Technol

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“…Extrusion conditions and feed composition affect structural and textural characteristics of the extruded snacks. Their structural features and texture are established during the expansion phenomena, which finishes when the cooling material crosses the glass transition temperature range (Della Valle, Vergnes, Colonna, & Patria, 1997). Consequently the produced food matrix is in the glassy state.…”

Section: Introductionmentioning

confidence: 99%

Thermal characterisation of corn–lentil extruded snacks

Λάζου

Krokida

2011

Food Chemistry

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“…Major structural changes occurring as a result of heating during extrusion play an important role in the texture of the final product. This is established during the expansion phenomena, which finishes when the cooling material goes through the glass transition temperature region (Della Valle, Vergnes, Colonna, & Patria, 1997;Fan, Mitchell, & Blanshard, 1994, 1996Moraru & Kokini, 2003). Although texture creation by extrusion is still not fully understood, the role of the glass transition is of importance and more knowledge about its values would help to control the process and the final product properties in the same way as suggested for breadmaking (Cuq, Abecassis, & Guilbert, 2003).…”

Section: Introductionmentioning

confidence: 99%