Model for Gelatinization of Wheat Starch in a Twin‐Screw Extruder

Wheat starch was processed in a co‐rotating twin‐screw extruder, at moisture contents 25% and 30%, screw speeds 200 and 300 rpm, feed rate 30 kg/hr, and barrel temperature settings 100, 120, 140, and 160°C. Degree of starch gelatinization at each point along the extruder channel was determined by sampling and analyzing material inside the extruder. Kinetics of the gelatinization during extrusion was investigated. A first‐order rate equation was developed to predict degree of starch gelatinization during extrusion. The rate constant was a function of both temperature and shear stress.