Effects of acid concentration and extrusion variables on some physical characteristics and energy requirements of cassava starch

Brazilian Journal of Chemical Engineering

Volumn 20, Issue 2, 2003, Pages 129-137

  Chang, Y K ^a   El Dash, A A ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Cassava starch; Hardness; Single screw extruder; Sulphuric acid

Indexed keywords

ADDITION REACTIONS; AGRICULTURAL PRODUCTS; COMPOSITION EFFECTS; EXPANSION; EXTRUDERS; EXTRUSION; HARDNESS; MOISTURE; SULFURIC ACID; THERMAL EFFECTS; TORQUE;

CASSAVA STARCH; EXTRUSION COOKING; SINGLE SCREW EXTRUDER;

STARCH;

EID: 0037996736     PISSN: 01046632     EISSN: None     Source Type: Journal    
DOI: 10.1590/S0104-66322003000200006     Document Type: Article

References (38)

1. Akdogan, H., and Rumsey, T.R., Dynamic response of a twin-screw lab-size extruder to changes in operating variables. Lebensm-Wiss u.-Technol. 29, 691-701(1996).
2. Antila, J., Seiler, K., and Linko, P., Production of flat bread by extrusion cooking using different wheat rye ratios, protein enrichment and grain with poor baking ability. J. Food Eng. 2, 189-210 (1983).
3. Bhattacharya, M., and Hanna, M. A., Kinetics of starch gelatinisation during extrusion cooking. J. Food Sci. 52, 764-766 (1987).
4. Barret, H. A, and Peleg, M., Extrudate cell structure-texture relationships. J. Food Sci. 57, 1253-1257 (1992).
5. Chiang, B.-Y., and Johnson, J. A., Gelatinisation of starch in extruded products. Cereal Chem. 54, 436-443 (1977).
6. Chinnaswamy, R., and Bhattacharya, K. R., Studies on expanded rice. Physicochemical basis of varietal differences. J. Food Sci. 48, 600-1604 (1983).
7. Chinnaswamy, R., and Hanna, M., Optimum extrusion-cooking conditions for maximum expansion of corn starch. J. Food Sci. 53, 834-839 (1988).
8. Chinnaswamy, R., and Hanna, M.: Expansion, colour and shear strength properties of corn starches extrusion-cooked with urea and salts. Starch/Stäerke, 40, 186-190 (1988).
9. Colonna, P., Doublier, J. L., Melcion, J. P. de Monredon, F., and Mercier, C., Extrusion-cooking and drum drying of wheat starch. Y. Physical and macromolecular modification. Cereal Chem. 61, 538-543 (1984).
10. Davidson, V. J., Paton, D., Diosady, L. L. and Larocque, G., Degradation of wheat starch in a single-screw extruder: Characteristics of starch polymers. J. Food Sci. 49,453-458 (1984).
11. Davidson, V. J., Paton, D., Diosady, L. L. and Rubin, L. J., A model for mechanical degradation of wheat starch in a single-screw extruder: J. Food Sci. 49, 1154-1157 (1984).
12. Della Valle, G., Kozlowski, A, Colonna, P., and Tayeb, J., Starch transformation estimated by the energy balance on a twin screw extruder. Lebesm. Wiss. u.-Technol. 22, 279-286 (1989).
13. Faubion, J. M., and Hoseney, R. C., High-temperature short-time extrusion cooking of wheat starch and flour. I. Effect of moisture and flour type on extrudate properties. Cereal Chem. 59, 529-533 (1982).
14. Gomez, M. H., and Aguilera, J. M: A: Physicochemical model for extrusion of corn starch.: A: physicochemical model for extrusion of corn starch.: J. Food Sci. 49, 40-43, 63 (1984).
15. Grossmann, M. V. E. El-Dash A. A., Carvalho J. F.: Extrusion cooking effects on hydration properties of manioc starch. Arq Biol Technol. 31, 329-335 (1988).
16. Guy, R., and Horne, A. W., Extrusion and co-extrusion of cereals, in: Food Structure -Its creation and evaluation. J. M. V.Blanshard and J. V. Mitchell, (eds.) Butterworths, London. pp. 331-339 (1988).
17. Harper, J. M., Extrusion of Foods. Vols. I and 2. CRC Press: Boca Raton, FL. (1981).
18. Hsieh, F., Peng, I. C., and Huff, H. E., Effects of salt, sugar and screw speed on processing and product variables of corn meal extruded with a twin-screw extruder. J. Food Sci. 55, 224-227(1990).
19. Jin, Z., Hsieh, F., and Huff, H.E., Extrusion cooking of corn meal with soy fibre, salt and sugar. Cereal Chem. 71, 227-234 (1994).
20. Kervinen, R., Linko., P., Suortti, T., and Olkku, J., Wheat starch extrusion cooking with acid or alkali, in: Thermal Processing and Quality of Foods P. Zeutherm, J. C., Cheftel, c., Erickson, M. Jul. H. Leniger, P. Linko, G. Varela, and G. Vos. (Eds.) Elsevier Applied Sci. Publi., New York, pp. 257-261 (1984).
21. Korn, S. R., Extrusion processing of corn for alcohol production. Master of Science Thesis, Colorado State University, 114 p (1982).
22. Lai, Y.-Z., and Sarkanen, K. V., Kinetic study on the alkaline degradation of amylose. J. Polymer Sci. Part C, 28, 15-26(1969).
23. Maga, J.A., and Fapojuwo, O.O., Extrusion of corn grits containing various levels of hydrocolloids. J. Food Technol. 21, 61-66 (1986).
24. Martínez-Bustos F., Chang Y. K., A. C. Bannwart, Rodríguez, M. E., Guedes, P. A., Gaiotti, E. R.: Effects of calcium hydroxide and processing conditions on corn meal extrudates. Cereal Chem. 75, 796-801 (1999).
25. Mercier, C., and Feillet, P., Modification of carbohydrate components by extrusion-cooking of cereal products. Cereal Chem. 52, 283-297 (1975).
26. Mercier, C., Effect of extrusion-cooking on potato starch using a twin screw French extruder. Starch/Stäerke, 29, 48-52(1977).
27. Meuser, F., Pfaller, W., and Van Lengerich, B.: Technological aspects regarding specific changes to the characteristics properties of extrudates by HTST extrusion cooking, in: Extrusion Technology for the Food Industry. C. O'Connor, ed. Elsevier Applied Science Publ. London, pp. 35-53 (1987).
28. Meuser, F., and Wiedmann W.: Extrusion plant design, in: Extrusion Cooking Mercier, C., Linko, P., and Harper M. J., eds. American Association of Cereal Chemists St. Paul, Minnesota, USA, pp. 89-155 (1989).
29. Miller, R. C., Effect of wear on twin-screw extruder performance. Food Technol. 38, 58-61(1984).
30. Peri, C. Barbieri, R., and Casiraghi, E. M., Physical chemical and nutritional quality of extruded corn germ flour and milk protein blend. J. Food Technol. 18, 43-52 (1983).
31. Politz, M., L., Timpa, J., D., and Wasserman, B. P., Quantitative measurement of extrusion-induced starch fragmentation products in maize flour using automated gel permeation chromatography. Cereal Chem. 71, 532-536(1994).
32. Rossen, J. L., and Miller, R. C., Food extrusion. Food Technology. 21, 46-53 (1973).
33. Ryu, G. H., and Walker, C. E., The effects of extrusion conditions on the physical properties of wheat flour. Starch/Stäerke, 47, 33-36 (1995).
34. Seiler, K., Weipert, D., and Seibel, W., Viscosity behaviour of ground extrusion products in relation to different parameters, 20 in Food Process Engineering. Vol. Y. P. Linko, Y. Mälkki, J. Olkku, and J. Larinkari, (eds.) Elsevier Applied Sci. Publi., London. pp 804-808 (1980).
35. SAS Institute. SAS Proprietary Software Release 6.03. SAS Institute: Cary, NC. (1987).
36. Tang, J, and Ding, X., L., Studies on the extrusion of corn starches. The degradation mechanism of corn starches during extrusion. J. Wuxi Inst. Light Ind. 11, 95-103 (1992).
37. Van Lengerich, B., and Meuser, F., Determination of. the viscosity of starch during its extrusion cooking with a co-rotating twin-screw extruder. In: Trends in Food Processing. Ang How Ghee, ed. Singapore Institute of. Food Science and Technology, Singapore, (1989).
38. Van Zuilichem, D. J., Jager, T., and Stolp, W., Residence time distribution, in: extrusion cooking. Part II. Single-screw extruders processing maize and soya. J. Food Eng. 7, 197-210 (1983).