Abstract
The effect of extrusion variables (temperature, feed moisture and screw speed) on the expansion, breaking strength and microstructure of starch extrudates was studied using response surface methodology. For expansion the most significant variable was found to be feed moisture which bore an inverse relation to the expansion response. All the extrusion variables studied were significantly related to expansion and accounted for 95.7% of the total variation. Screw speed and feed moisture were the most significant variables for breaking strength, all three variables accounting for 89.7% of the total break strength variation. Microstructure of the extrudates could be related to the extrusion variables, the expansion and breaking strength responses. The porosity of the extrudates increased with decreasing moisture, with a concomitant increase in expansion and a decrease in breaking strength. Regression equations generated from composite rotatable response surface design experiments could be used to accurately predict the responses studied.
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