Modeling product quality during twin-screw food extrusion
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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.
author list (cited authors)
Lo, T. E., Moreira, R. G., & Castell-Perez, M. E.
complete list of authors
Lo, TE||Moreira, RG||Castell-Perez, ME