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Modelling extrudate expansion in a twin-screw food extrusion cooking process through dimensional analysis methodology

Paper ID Volume ID Publish Year Pages File Format Full-Text
19534 43073 2010 7 PDF Available
Title
Modelling extrudate expansion in a twin-screw food extrusion cooking process through dimensional analysis methodology
Abstract

A new phenomenological model is proposed to correlate extrudate expansion and extruder operation parameters in a twin-screw food extrusion cooking process. Buckingham's pi dimensional analysis method is applied to establish the model. Three dimensionless groups, i.e. pump efficiency, water content and temperature, are formed to model the extrusion process from dimensional analysis. The model is evaluated with experimental data for extrusion of whole wheat flour and fish feed. The average deviations of the model correlations are 5.9% and 9% based on experimental data for the whole wheat flour and fish feed extrusion, respectively. An alternative four-coefficient extrudate expansion equation is also suggested for the three dimensionless groups. The average deviations of the alternative equation are respectively 5.8% and 2.5% in correlation with the same set of experimental data.

Keywords
Extrusion; Extrudate expansion; Model; Twin-screw extruder; Dimensional equation
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Modelling extrudate expansion in a twin-screw food extrusion cooking process through dimensional analysis methodology
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 88, Issues 2–3, June–September 2010, Pages 188–194
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us