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

Authors
Publisher
Elsevier Ltd.
Publication Date
Keywords
  • A New Phenomenological Model Is Proposed To Correlate Extrudate Expansion And Extruder Operation Par
  • 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 Dimensi
  • The Average Deviations Of The Alternative Equation Are Respectively 5
  • 8% And 2
  • 5% In Correlation With The Same Set Of Experimental Data

Abstract

Modelling extrudate expansion in a twin-screw food extrusion cooking process through dimensional analysis methodology - DTU Orbit (10/03/14) Modelling extrudate expansion in a twin-screw food extrusion cooking process through dimensional analysis methodology - DTU Orbit (10/03/14) Cheng, H & Friis, A 2010, 'Modelling extrudate expansion in a twin-screw food extrusion cooking process through dimensional analysis methodology' Food and Bioproducts Processing, vol 88, no. 2-3, pp. 188-194., http://dx.doi.org/10.1016/j.fbp.2010.01.001

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