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.
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