home    about    browse    search    latest    help 
Login | Create Account

Expansion of the whole wheat flour extrusion

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.

This is the latest version of this item.

[img]
Preview
PDF
332Kb

Summary

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
ID Code:19729
Deposited On:18 Nov 2011 10:47
Last Modified:18 Nov 2011 10:47
Document Language:English
Status:Published
Refereed:Peer-reviewed and accepted

Available Versions of this Item

Repository Staff Only: item control page