Modeling product quality during twin-screw food extrusion
Additional Document Info
The product quality attributes, PQA (bulk density, color b index, and moisture content), of extrudates produced using a twin-screw food extruder with two different screw configurations (A and B) were evaluated and analyzed as a function of operating and process variables. Relationships were obtained using multiple linear regression methods. Results showed that PQA became less sensitive to changes in operating variables when using screw configuration B (two reverse kneading paddles added to the shear section of the extruder). Models of on-line measured PQA (extrudate moisture and color b index) could be used in the design of extrusion process control systems.