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

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 cont...

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Bibliographic Details
Published in:Food and bioproducts processing 2010-06, Vol.88 (2), p.188-194
Main Authors: Cheng, Hongyuan, Friis, Alan
Format: Article
Language:English
Subjects:
Biological and medical sciences
Dimensional equation
Extrudate expansion
Extrusion
Food industries
Fundamental and applied biological sciences. Psychology
Triticum aestivum
Twin-screw extruder
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Summary: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.
ISSN:0960-3085
1744-3571
DOI:10.1016/j.fbp.2010.01.001