Extruderings expansions model i dobbelt snekket extruder

Hongyuan Cheng, Jonas Høeg Hansen

Publikation: Bidrag til tidsskriftTidsskriftsartikelForskningpeer review

Abstract

A new extrudate bulk density model framework was developed, which is taking into account the melt rheological effects based on mixing principle and non-Newtonian power law theory for a twin-screw extrusion cooking process. The main ingredients in the extrusion process investigation were wheat, fish meal and soybean protein. The average absolute deviation (AAD) of the model prediction for extrudate bulk density is 5.3 % for the investigated process. The prediction results demonstrate that the proposed equation can be used to model the extrudate bulk density in the twin-screw extruder extrusion cooking process.
Bidragets oversatte titelExtruderings expansions model i dobbelt snekket extruder
OriginalsprogEngelsk
TidsskriftFood and Bioprocess Technology
Vol/bind9
Udgave nummer4
Sider (fra-til)604-611
ISSN1935-5130
DOI
StatusUdgivet - apr. 2016

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