Operating Parameters’ Influence on the Specific Volume of Extrusion Puffed Food

Chi Wu Bu

doi:10.4028/www.scientific.net/AMM.55-57.966

Paper Titles

The Improved PSO Arithmetic for Identifying Ground Stress Based on Rock Core Discing Observation
p.945

Covalent Bond Cluster Effects and Phase Transitions in Superconductor Mg_1-xAl_xB₂ Compounds
p.950

Process Optimization for the Side-Plate of the Core Part in Parallel Flow Evaporator
p.961

Operating Parameters’ Influence on the Specific Volume of Extrusion Puffed Food
p.966

A Method of Audio Digital Watermark Based on Discrete Wavelet Transform and Quantization Index Modulation
p.970

Screening on Three High Efficient Antagonistic Fungi of Colletotrichum gloeosporioides
p.975

Model of DOS near the Top of Valence Band in Strained Si_1-xGe_x/(001)Si
p.979

Adiabatic Shear Localization in High Speed Cutting of Hardened Steel
p.983

HomeApplied Mechanics and MaterialsApplied Mechanics and Materials Vols. 55-57Operating Parameters’ Influence on the Specific...

Operating Parameters’ Influence on the Specific Volume of Extrusion Puffed Food

Abstract:

Twin-screw extruder is the main equipment for puffed food processing. Corn powder as the main raw material, barrel temperature, screw speed and feed rate of the extruder as the independent variables, specific volume of the extrusion product as the objective function, experiment has been carried out base on factorial design method. How the independent variables influence the objective function has been analyzed. Values of the operating parameters to get optimal specific volume has been gained.

You might also be interested in these eBooks

Recent Trends in Materials and Mechanical Engineering Materials, Mechatronics and Automation

View Preview

Info:

Periodical:

Applied Mechanics and Materials (Volumes 55-57)

Pages:

966-969

DOI:

https://doi.org/10.4028/www.scientific.net/AMM.55-57.966

Citation:

Cite this paper

Online since:

May 2011

Authors:

Chi Wu Bu

Keywords:

Extruder, Factorial Experimental Design, Optimal, Specific Volume

Export:

RIS, BibTeX

Price:

Permissions:

Request Permissions

References

[1] M. Seker. Residence time distributions of starch with high moisture content in a single-screw extruder. Journal of Food Engineering, 67 (2005) 317-324.

DOI: 10.1016/j.jfoodeng.2004.04.034

Google Scholar

[2] Chiwu BU, Kefei XU, Jiayu TAN. Fuzzy Immune Adaptive PID Controller for Food Extruder Temperature Control System. Proceedings of ICMEM2007.

Google Scholar

[3] Friedrich Meuser and Norbert Gimsmler, A Systems Analytical Approach to Extrusion Food Extrusion Science and Technology, New York: Marcel Dekkerinc, 1992: 619.

Google Scholar

[4] P.O. Okelo, D.D. Wagner, L.E. Carr, etc. Optimization of extrusion conditions for elimination of mesophilic bacteria during thermal processing of animal feed mash. Animal Feed Science and Technology, 129 (2006) 116-137.

DOI: 10.1016/j.anifeedsci.2005.12.011

Google Scholar

[5] Tang Q J. The optimization of operating parameters of Twin-Screw Extruder. Master Degree Paper in Harbin University of Commerce, 2006: 13-18.

Google Scholar

[6] M.A. Larrea, Y.K. Chang, F. Martinez-Bustos. Some functional properties of extruded orange pulp and its effect on the quality of cookies. LWT 38 (2005) 213-220.

DOI: 10.1016/j.lwt.2004.05.014

Google Scholar