论文信息 - Nozzle Dimension Effects on the Expansion of Extrusion Cooked Corn Starch

Nozzle Dimension Effects on the Expansion of Extrusion Cooked Corn Starch

Normal corn starch was extruded through nozzles with different length to diameter ratios (L/D). The expansion ratio of the extrusion-cooked starch increased from 4.5 to 13.0 as the extruder nozzle L/D increased from 2.5 to 3.4 and then decreased gradually to 8.5 as the nozzle L/D was increased to 10.3. The back-pressure in the extruder barrel was directly proportional to the nozzle LKI ratios, with the optimum expansion at approximately 7 MPa.

M. Hanna | R. Chinnaswamy

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