Microwave Expansion Kinetics of Third-Generation Extruded Corn Pellets under Different Moisture Contents

Abstract

A Brabender Kompakt extruder KE 19/25 was used to create third-generation corn pellets using a high moisture content (25, 30, and 35%) and moderate temperature. The pellets were subjected to microwave expansion, and the drying curves were fitted to Page, Logarithmic, and Midilli–Kucuk mathematical models. The Page model best fits the experimental data, closely followed by the Midilli–Kucuk model. The variables evaluated were appearance, sectional expansion index (SEI), and volumetric expansion index (VEI), and they showed a strong dependency on moisture content. According to the results, the recommended expansion times for mixtures with a 25, 30, and 35% moisture content are 50, 60, and 60–75 s, respectively.

Keywords

• expanded snacks
• 3G snacks
• Page
• Logarithmic
• Midilli–Kucuk