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Extrudate expansion model in a twin-screw extrusion cooking process considering melt rheological property

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Abstract

A new extrudate bulk density model framework was developed, which is taking into account the melt rheological effects based on mixing principle and non-Newtonian power law theory for a twin-screw extrusion cooking process. The main ingredients in the extrusion process investigation were wheat, fish meal and soybean protein. The average absolute deviation (AAD) of the model prediction for extrudate bulk density is 5.3 % for the investigated process. The prediction results demonstrate that the proposed equation can be used to model the extrudate bulk density in the twin-screw extruder extrusion cooking process.

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Acknowledgment

The authors would like to acknowledge Innovation Fund Denmark for support of the project and Aller Aqua A/S, Denmark, for providing raw materials.

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Authors and Affiliations

  1. Process Engineering Consultancy, Orbaekgaards Alle 229, Horsholm, DK-2970, Denmark

    Hongyuan Cheng

  2. Danish Technological Institute, Kongsvang Alle 29, Aarhus, DK 8000, Denmark

    Jonas Høeg Hansen

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  1. Hongyuan Cheng
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  2. Jonas Høeg Hansen
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Correspondence to Hongyuan Cheng.

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Cheng, H., Hansen, J.H. Extrudate expansion model in a twin-screw extrusion cooking process considering melt rheological property. Food Bioprocess Technol 9, 604–611 (2016). https://doi.org/10.1007/s11947-015-1655-0

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  • DOI: https://doi.org/10.1007/s11947-015-1655-0

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