Ontrafelen van procesparameters: extrusie van zetmeel

R.M. van den Einde

Research output: Contribution to journalArticleProfessional


Design of high-shear high-temperature process is often trial and error. Fundamental understanding of effects of shear force and temperature on product properties allows design of processes based on the desired product properties using shear as a new design parameter. In this study, the effects of shear forces and temperature on starch molecular weight were investigated using a newly built 'shear cell'. The maximum shear stress in process equipment determines the degree of mechanical starch degradation. Starch can also be broken down thermally by applying high temperatures. Consequences for the design of extrusion processes are briefly discussed. It is concluded that the unraveling of process parameters in a simplified system (shear cell) is a useful method to get a better understanding of complex processes
Original languageDutch
Pages (from-to)15-18
Issue number10
Publication statusPublished - 2004


  • food industry
  • food technology
  • starch
  • extrusion
  • shear
  • methodology
  • heat treatment
  • production processes
  • scientific research

Cite this