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 in the original language of the document
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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