Die design and dough expansion in low moisture extrusion-cooking process

Bouzaza, D.; Arhaliass, Abdellah; Bouvier, J. M.

doi:10.1016/0260-8774(95)00076-3

Cited by 42 publications

(32 citation statements)

References 7 publications

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“…The elastic properties may also play a major role in expansion, especially when the bubble undergoes bi-axial extension during its growth, as suggested by several authors (e.g. Bouzaza et al, 1996;Della Valle et al, 1997). These properties are likely modified by water, temperature or change in the physicochemical properties of starch occurring during extrusion (Martin et al, 2003;Núñez et al, 2009).…”

Section: Sei [à]mentioning

confidence: 92%

Process, structure and texture of extruded whole wheat

Robin

Dubois

Pineau

et al. 2012

Journal of Cereal Science

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Section: Sei [à]mentioning

confidence: 92%

Process, structure and texture of extruded whole wheat

Robin

Dubois

Pineau

et al. 2012

Journal of Cereal Science

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“…(Bouzaza, Arhaliass, & Bouvier, 1996;Fast, 1990;González, Torres, & Añó n, 2000;Guy & Horne, 1988;Harper, 1989). The process consists of converting a non-cohesive granular material (grits and flour), composed of biopolymers (starch, proteins) into a re-structured solid in one operation.…”

Section: Introductionmentioning

confidence: 93%

Effects of extrusion conditions and structural characteristics on melt viscosity of starchy materials

González

Torres

Greef

et al. 2006

Journal of Food Engineering

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“…Some authors proposed different solutions to enhance expansion, such as the use of carbon dioxide (Ferdinand et al 1992) or blowing agents (Ganjyal and Hanna 2006). Several studies reported that melt expansion is notably non-isotropic, depending on melt composition and die design notably (Bouzaza et al 1996;Desrumaux 1996). Indeed, cereals contain different levels of starch, protein and lipid, and rheological properties during extrusion depend on it (Harper 1981;Colonna et al 1989).…”

Section: Introductionmentioning

confidence: 98%

The Effect of Wheat and Maize Flours Properties on the Expansion Mechanism During Extrusion Cooking

Arhaliass

Legrand

Vauchel

et al. 2007

Food Bioprocess Technol

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The expansion mechanism in the extrusion cooking process was investigated during maize and wheat flours processing in a twin-screw extruder. An experimental study of extrusion process was carried out at constant moisture and specific mechanical energy. The expansion phenomenon which consists in a growth phase followed by a shrinkage phase was observed through an image processing method and analyzed by use of classical expansion indices: sectional, longitudinal and volumetric expansion indices. It was found that the maximum expansion is obtained with maize flour and that the difference in composition between maize and wheat flours has an impact on the expansion mechanism. Image analysis method enabled to obtain an instantaneous measurement of the growth and shrinkage parameters and appeared as useful tool to characterise expansion in function of extrusion conditions. A model based on the bubble growth in a viscous medium was proposed to analyze this expansion phenomenon. It enabled to study the evolution of expansion rates in function of the characteristic times of the problem: the bubble formation characteristic time and the maximum expansion time in both radial and longitudinal directions. Keywords Extrusion cooking . Maize and wheat flours . Die outlet expansion . Rheological properties . Bubble growth model . Image analysis Nomenclature D :screw diameter (m) D d :die diameter (m) D g :extrudate diameter at the maximum expansion section (m) D s :extrudate diameter at shrinkage equilibrium section (m) L :barrel length (m) (lei) g :longitudinal expansion index of the growth phase (lei) s :longitudinal expansion index of the shrinkage phase n :flow index P a :atmospheric pressure (Pa) P v :vapour pressure at melt temperature in the die (Pa) R :radius of a vapour bubble (m) R i :initial radius of the bubble at the die exit (m) (sei) g :sectional expansion index of the growth phase (sei) s :sectional expansion index of the shrinkage phase t g :growth time duration in the radial direction (s) t gl :growth time duration in the longitudinal direction (s) t s :shrinkage time duration in the radial direction (s) t sl :shrinkage time duration in the longitudinal direction (s) t 0 :bubble formation characteristic time (s) V d :melt velocity in the die (m s -1 ) (vei) g :volumetric expansion index of the growth phase (vei) s :volumetric expansion index of the shrinkage phase V g :average growth velocity in the radial direction (m s -1 ) FoodV gl :average growth velocity in the longitudinal direction (m s -1 ) V s :average shrinkage velocity in the radial direction (m s -1 ) V sl :average shrinkage velocity in the longitudinal direction (m s -1 ) Z g :distance from the die to the maximum expansion section (m) Z s :distance from the maximum expansion section to the shrinkage equilibrium section (m) α :parameter depending on the starch melt type β :parameter depending on the starch melt type ΔP :pressure gradient + w Á v :wall shear rate in the capillary rheometer (s -1 ) + w Á d:wall shear rate in the die (s -1 ) (μ a ) d :me...

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Die design and dough expansion in low moisture extrusion-cooking process

Cited by 42 publications

References 7 publications

Process, structure and texture of extruded whole wheat

Process, structure and texture of extruded whole wheat

Effects of extrusion conditions and structural characteristics on melt viscosity of starchy materials

The Effect of Wheat and Maize Flours Properties on the Expansion Mechanism During Extrusion Cooking

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