NDLI: The Effect of Wheat and Maize Flours Properties on the Expansion Mechanism During Extrusion Cooking

Content Provider	Springer Nature Link
Author	Arhaliass, Abdellah Legrand, Jack Vauchel, Peggy Fodil Pacha, Farid Lamer, Thierry Bouvier, Jean Marie
Copyright Year	2007
Abstract	The expansion mechanism in the extrusion cooking process was investigated during maize and wheat flours processing in a twin-screw extruder. An experimental study of extrusion process was carried out at constant moisture and specific mechanical energy. The expansion phenomenon which consists in a growth phase followed by a shrinkage phase was observed through an image processing method and analyzed by use of classical expansion indices: sectional, longitudinal and volumetric expansion indices. It was found that the maximum expansion is obtained with maize flour and that the difference in composition between maize and wheat flours has an impact on the expansion mechanism. Image analysis method enabled to obtain an instantaneous measurement of the growth and shrinkage parameters and appeared as useful tool to characterise expansion in function of extrusion conditions. A model based on the bubble growth in a viscous medium was proposed to analyze this expansion phenomenon. It enabled to study the evolution of expansion rates in function of the characteristic times of the problem: the bubble formation characteristic time and the maximum expansion time in both radial and longitudinal directions.
Starting Page	186
Ending Page	193
Page Count	8
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	2
Issue Number	2
e-ISSN	19355149
Language	English
Publisher	Springer-Verlag
Publisher Date	2007-12-08
Publisher Place	New York
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Extrusion cooking Maize and wheat flours Die outlet expansion Rheological properties Bubble growth model Image analysis Biotechnology Agriculture Chemistry/Food Science Food Science
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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