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|Type:||Artigo de periódico|
|Title:||Response Surface Methodology In The Control Of Thermoplastic Extrusion Of Starch|
|Abstract:||Effect of extrusion temperature, screw speed and moisture content on the gelatinisation properties of extruded corn starch using a single-screw extruder were studied using response surface methodology. The degree of gelatinisation can be effectively controlled by controlling the moisture content of the raw material and the extrusion temperature; control by manipulation of screw speed is also possible when the raw material has a high moisture content. The extrudate produced from starch with a low moisture content exhibited a very low retrogradation capacity, which was independent of the screw speed. It was evident that variation of operating conditions permits the production of an extrudate with various technological characteristics to meet varying food and industrial applications, and the use of response surface analysis seems to be an effective means of studying and optimising these conditions for extrusion technology. © 1983.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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