Abstract
The use of a twin-screw extrusion-cooker to process maize grits is described. The expansion, bulk density, colour and aqueous dispersion rheology have been related to the extrusion cooking variables: screw speed, feed rate, moisture content and barrel zone temperature. A pseudo-viscosity quantity has been defined to describe the extrudate viscosity at the die which was also related to the extrusion-cooking variables. The pressure and temperature profiles in the extruder were recorded together with the mechanical and thermal energy consumption as a function of the extrusion-cooking variables. These experiments with a highly instrumented cooking-extruder indicate the condition of the material in the barrel prior to formation of the product.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
