Dynamic analysis of on-line product quality attributes of a food extruder Academic Article

abstract

• The dynamics of a twin screw food extrusion process, including product quality attributes (PQA), to change in feed rate, water rate, screw speed, and barrel temperature at zone 5 were defined. Two PQA variables clearly dominated, colour-b and collet moisture content, which were highly correlated to bulk density. Product temperature at the die also showed high steady-state correla tion with bulk density. Moisture in the barrel was the primary driver for the colour-b and collet moisture content responses. Barrel temperature-5 was important in the response of product temper ature, but excessive delay times made it less important as a control variable. The gains indicated a non-linear system over the response range explored.

authors

• Moreira, Rosana

published proceedings

• FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

author list (cited authors)

• Schonauer, S. L., & Moreira, R. G.

citation count

• 1

complete list of authors

• Schonauer, SL||Moreira, RG

publication date

• December 1997

publisher

• SAGE Publications  Publisher

published in

• Food Science and Technology International  Journal

keywords

• Colour
• Cornmeal
• Extrusion
• Moisture Quality

Digital Object Identifier (DOI)

• 10.1177/108201329700300603

start page

• 413

end page

• 421

volume

• 3

issue

• 6

URL

• http://dx.doi.org/10.1177/108201329700300603