volume 34, issue 15, P1187-1195 1994
DOI: 10.1002/pen.760341504
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Abstract: The entrance pressure drop during extrusion cooking of corn grits was measured using a cylindrical die viscometer attached to a single screw extruder and compared with results obtained using low-density polyethylene (LDPE). The cylindrical die viscometer had a length to diameter ratio of 40 with half-entry angles of 30, 37.5, 45 and 90" with the horizontal. The entrance pressure drop at the die was measured as a function of extrusion temperature, product moisture content and the die entry angle. Results indic…

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