Abstract
Major factors that influenced the breakage of starch bubbles during extrusion expansion such as the initial bubble radium, the initial cell wall thickness, the initial cell wall temperature, the initial cell wall moisture content, the stress strength constant of starch and the changes of failure stress of bubble wall, stress of bubble wall, bubble radium, cell wall thickness, pressure different with time were investigated and the critical breaking points for each operation parameters under certain conditions were determined. The results showed that the smaller the initial bubble radium, the higher the initial cell wall thickness, and within certain range, the lower the initial temperature, the lower the initial moisture content, and the higher the stress strength constant of starch, the lower the tendency the bubble broke.
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