SME-Arrhenius model for WSI of rice flour in a twin-screw extruder

We have modeled a rice extrusion process focusing specifically on the starch gelatinization and water solubility index (WSI) as a function of extrusion system and process parameters. Using a twin-screw extruder, we examined in detail the effect of screw speed (350-580 rpm), barrel temperature, diffe...

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Bibliographic Details
Published in:Cereal chemistry 2005-09, Vol.82 (5), p.574-581
Main Authors: Lei, H.W, Fulcher, R.G, Ruan, R, Van Lengerich, B
Format: Article
Language:English
Subjects:
absorption
Biological and medical sciences
Cereal and baking product industries
density
energy
extruded foods
extruder geometry
extruders
extrusion
Food industries
food processing
Fundamental and applied biological sciences. Psychology
gelatinization
mathematical models
rice flour
specific mechanical energy
swelling (materials)
temperature
water
water solubility
water solubility index
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Summary:We have modeled a rice extrusion process focusing specifically on the starch gelatinization and water solubility index (WSI) as a function of extrusion system and process parameters. Using a twin-screw extruder, we examined in detail the effect of screw speed (350-580 rpm), barrel temperature, different screw configurations, and moisture content of rice flour on both extrusion system parameters (product temperature, specific mechanical energy [SME], and residence time distribution [RTD]) and extrudate characteristics (expansion, density, WSI, and water absorption index [WAI]). Changes in WSI were monitored to reveal a relationship between the reaction kinetics during extrusion and WSI. Reaction kinetics models were developed to predict WSI during extrusion. WSI followed a pseudo first-order reaction kinetics model. It became apparent that the rate constant is a function of both temperature and SME. We have developed an adaptation of the kinetic model based on the Arrhenius equation that shows better correlations with SME and distinguishes data from different screw configurations. This adaptation of the model improved predictability of WSI, thereby linking the extrusion conditions with the extruded product properties.
ISSN:0009-0352
1943-3638
DOI:10.1094/CC-82-0574