Abstract
Extrusion cooking is a very important process in the field of cereal and snack manufacturing. The rheological properties of the starch based matrix strongly influence this process. A newly developed online rheometer was mounted on a twin screw extruder in order to measure these properties. It was possible to obtain viscosity of wheat flour and corn grits at typical extrusion cooking conditions over a shear rate range of three decades. Flow curves for varying screw speed and water content at a constant thermomechanical history of the starch were measured. Also the temperature dependence of the apparent viscosities could be determined showing activation energies in the range found for synthetic polymers. Furthermore, additional pressure drops that occur at step changes of the slit height were detected. Thus, it was possible to evaluate visco-elastic properties of extruded starch melts at different extrusion cooking conditions.
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