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Extrudate expansion model in a twin-screw extrusion cooking process considering melt rheological property
- Cheng, Hongyuan, Hansen, Jonas Høeg
- Food and bioprocess technology 2016 v.9 no.4 pp. 604-611
- bulk density, cooking, equations, extrusion, fish meal, ingredients, melting, mixing, models, prediction, rheological properties, soy protein, soybean meal, wheat
- 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.