Corn grits particle size and distribution effects on the characteristics of expanded extrudates

The effects of corn particle size and distribution on the extrusion-cooking process were studied, Extrusion cooking was carried out in a twin-screw corotating extruder, The effects of particle characteristics were studied by analyzing process responses on-line, by expansion indices, mechanical (puncture test) and structural (computerized image analysis) properties of the extrudate, An increase in particle size for a given biochemical composition gave extrudates that were harder, with a modified expansion and lower cell density, The particle size distribution in the range studied was not significant, Correlations were found between expansion indices and process responses.