Cheng, Hongyuan and Friis, Alan (2008) Expansion of the whole wheat flour extrusion. [Ekspansion af hel hvede under ekstrudering.] Paper at: 5th International Conference on Simulation and Modelling in the Food and Bio-Industry - FoodSim 2008, Dublin, Ireland, June 26-28, 2008.
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A new model framework is proposed to describe the expansion of extrudates with extruder operating conditions based on dimensional analysis principle. The Buckingham pi dimensional analysis method is applied to form the basic structure of the model from extrusion process operational parameters. Using the Central Composite Design (CCD) method, whole wheat flour was processed in a twin-screw extruder with 16 trials. The proposed model can well correlate the expansion of the 16 trials using 3 regression parameters. The average deviation of the correlation is 5.9%.
|EPrint Type:||Conference paper, poster, etc.|
|Type of presentation:||Paper|
|Keywords:||Expansion, Extrusion, whole wheat flour, modelling|
|Subjects:||Crop husbandry > Post harvest management and techniques|
|Research affiliation:|| Denmark > DTU - Technical University of Denmark|
Denmark > DARCOF III (2005-2010) > ORAQUA - Organic fish production
|Deposited By:||Jokumsen, Senior Advisory Scientist Alfred|
|Deposited On:||18 Nov 2011 10:47|
|Last Modified:||18 Nov 2011 10:47|
|Refereed:||Peer-reviewed and accepted|
Available Versions of this Item
Expansion of the whole wheat flour extrusion. (deposited 30 Sep 2008)
- Expansion of the whole wheat flour extrusion. (deposited 18 Nov 2011 10:47) [Currently Displayed]
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