Thermal Transitions by Directly Expanded Extruded Maize Grits

Authors:
N. Cioica, G. Bâlc, V. Ionuţ
Abstract:
The maize grits is a biopolymer with partially amorphous structure, which is characterized both by glass transition temperature and by melting temperature. The purpose of this paper is presenting the importance of knowledge this temperatures and determination their values for the maize grits, when it is used to make snacks through direct expanding snack process (the granulation between 500 and 800 µm and humidity of 13%).
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