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Application of an Energy Equivalent Concept to the Study of the Kinetics ofStarch Conversion during Extrusion

机译：能量等效概念在挤压过程中淀粉转化动力学研究中的应用

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The rates of reactions in extrusion processes are typically very fast, and theyare affected by both thermal and shear energy inputs. Manufacturers that use extrusion equipment pride themselves on process efficiency. Most continuous extrusion processes have residence times of less than a minute. Other methods of cooking are, in general, not as fast. In this connection, the uniqueness of extrusion cooking is that it utilizes high shear energy and low moisture content. Not many food cooking processes are run continuously. For smooth design and operation of a continuous process, an understanding of process kinetics is of prime importance. Good kinetic models and equations are valuable for ensuring optimum product quality. This chapter reviews starch conversion (gelatinization and melting) kinetic equations that are pertinent to extrusion cooking processes. The starch granule is heterogenous chemically, in that it contains both amylose and amylopectin, and physically, because it has both amorphous and crystalline phases. The principal crystalline component of starch consists of the external amylopectin chains. Only some parts of the amylose molecules may participate in the crystalline phase by chain folding. It is the presence of crystallites that makes starch granules birefringent.

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