Effects of Salt, Sugar and Screw Speed on Processing and Product Variables of Corn Meal Extruded with a Twin‐Screw Extruder

Publisher Website
Google Scholar
Abstract
The effects of screw speed and additives (sugar and salt) on processing and product variables of corn meal extruded with a twin‐screw extruder were studied. Higher salt (0–3%) and sugar concentrations (0–4%) in the feed decreased the die pressure, % torque and specific energy. But at 6 and 8%, sugar increased the three processing parameters. Higher screw speed (250 vs 200 rpm) decreased die pressure and % torque, but increased specific energy. The addition of salt and sugar enhanced extrudate radial and axial expansions, but reduced product bulk density and breaking strength. An increase in screw speed decreased radial expansion and bulk density, but increased axial expansion and breaking strength.