کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
19534 43073 2010 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Modelling extrudate expansion in a twin-screw food extrusion cooking process through dimensional analysis methodology
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی بیو مهندسی (مهندسی زیستی)
پیش نمایش صفحه اول مقاله
Modelling extrudate expansion in a twin-screw food extrusion cooking process through dimensional analysis methodology
چکیده انگلیسی

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.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food and Bioproducts Processing - Volume 88, Issues 2–3, June–September 2010, Pages 188–194
نویسندگان
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