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This document describes the procedures and results of a project set up to investigate the feasibility of using analytical techniques such as Raman, near infrared and mid infrared spectroscopy to follow the importance of physical changes in starch, which occurred during extrusion cooking; and if successful, to demonstrate the possibilities for making such measurements online in an extrusion cooking process. Each of a set of samples was examined by all the spectroscopic techniques and the results were analysed for correlations, both with the specific mechanical energy input to the starch and the current laboratory methods used to assess the physical state of the starch. All the spectroscopic techniques gave useful correlations with the degree of processing of the starch polymers, but near infrared reflectance spectroscopy gave the best results and was shown to be most suitable to deploy into the factory. It was tested in a specially developed flow through cell and found to give good spectra of the starch in the hot fluid melt within the extruder. The transmission/reflectance spectra from within the extruder showed similar correlations with the degree of processing to those found in the studies on cereal extrudates.

Additional information

Authors: BELTON P S ET AL, Institute of Food Research, Norwich (GB);GUY R C E ET AL, Campden nn and Chorleywood Food Research Association, Chipping Camden (GB);BERTRAND D ET AL, Institut National de Recherche Agricole, Nantes (FR);DELGADILLO I, University of Aveiro, Department of Chemistry (PT)
Bibliographic Reference: EUR 16983 EN (1996) 66pp., FS, free of charge
Availability: Available from the SMT Programme Office, European Commission, DG XII-C-5, 200 rue de la Loi, B-1049 Bruxelles (BE), Fax: +32-2-2958072
ISBN: ISBN 92-827-6672-1
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