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

Cheng, Hongyuan and Friis, Alan (2010) Modelling extrudate expansion in a twin-screw food extrusion cooking process through dimensional analysis methodology. [Modellering af ekstrudat ekspansion i dobbelt-snekke ekstruder under fiskefoderfremstilling ved brug af dimensional analysemetode.] Food and Bioproducts Processing, 88, pp. 188-194.

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Summary

A new phenomenological modelling framework is proposed to correlate the extrudate expansion and extrusion process parameters through dimensional analysis methodology. As dimensional analysis is independent of system or equipment structure, the proposed equation may provide a general expression for the extrudate expansion behaviours and process operation conditions. This work includes extrusion cooking trials, model development and data analysis.

Summary translation

Et nyt modelleringsværktøj til korrellering af ekstrudat ekspanion og ekstruderiungsproces parametre gennem dimensionel analysemetode opstilles. Idet dimensionel analyse er uafhængig af system og udstyr kan den opstillede ligning bibringe et generelt udtryk for ekstrudate ekspansion og processeringsbetingelser.

EPrint Type:Journal paper
Keywords:Extrusion; Extrudate expansion; Model; Twin-screw extruder; Dimensional equation
Subjects: Knowledge management > Research methodology and philosophy
Research affiliation: Denmark > DARCOF III (2005-2010) > ORAQUA - Organic fish production
Denmark > DTU - Technical University of Denmark
Deposited By: Jokumsen, Senior Advisory Scientist Alfred
ID Code:17237
Deposited On:08 Jul 2010 07:07
Last Modified:24 Jul 2012 11:37
Document Language:English
Status:Published
Refereed:Peer-reviewed and accepted

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