Tag Archives : starch


Starchy Product: Coupling SME and Viscosity for a Better Prediction

The extrusion of starchy products is a tricky process as it modifies the basic structure of the material (loss of the grain structure, degradation of amylose and amylopectin chains…). The objective of this study is to predict with Ludovic® the starch transformation considering the influence of the Specific Mechanical Energy (SME) on the intrinsic viscosity. […]

SME and intrinsic viscosity_calculated vs experimental