Melt growth and shrinkage at the exit of the die in the extrusion-cooking process

Melt expansion by extrusion-cooking was investigated when processing corn grits in a twin-screw extruder. A growth phase followed by a shrinkage phase were experimentally observed through an image processing method, and analysed by use of classical expansion indices: sectional, longitudinal and volu...

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Bibliographic Details

Published in:	Journal of food engineering Vol. 60; no. 2; pp. 185 - 192
Main Authors:	Arhaliass, A., Bouvier, J.M., Legrand, J.
Format:	Journal Article
Language:	English
Published:	Oxford Elsevier Ltd 01-11-2003 Elsevier
Subjects:	Biological and medical sciences Food engineering Food industries Fundamental and applied biological sciences. Psychology General aspects Extrusion Heat treatment Cooking Expansion
Online Access:	Get full text
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