Abstract
ABSTRACTThe effects of corn particle size and distribution on the ex trusion‐cooking process was studied. Extrusion cooking was carried out in a twin‐screw corotating extruder. The effects of particle characteristics were studied by analyzing process responses on‐line, by expansion indices, mechanical (puncture test) and structural (computerized image analysis) prop erties of the extrudate. An increase in particle size for a given biochemical composition gave extrudates that were harder, with a modified expansion and lower cell density. The par ticle size distribution in the range studied was not significant. Correlations were found between expansion indices and process responses.
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