Abstract
The fundamental principles of extrusion, as applied to food processing, are described. Basic extrusion theory, hardware, various commercial uses, and role of process and design parameters in specific food applications are provided. Innovations in food extrusion technology are enabling its rapid expansion and applicability in diverse areas related to bioprocessing and value addition. Ongoing research spans various cutting edge areas including nutrition and nanotechnology. As an example of ongoing extrusion research that aligns with the main theme of this book, a recent study is described that relates raw material particulate rheology to the granular flow regime in a single screw food extruder. Corn meal and corn flour were used as model particulate systems for the study. Various particulate-scale characteristics and flow parameters of these two materials were determined using a powder rheometer, which is a promising new off-line tool. Properties such as basic flow energy (10.3 mJ/g for corn flour versus 8.7 mJ/g for corn meal), specific energy (7.1 mJ/g versus 4.4 mJ/g), cohesion (1.9 kPa versus 0.8 kPa) and flow function (3.4 versus 10.2) were good indicators of flowability in an extruder. These results were validated in a particulate flow study involving the two model systems in a pilot-scale single screw extruder. Visualization data, obtained using a transparent Plexiglas window, confirmed that corn flour exhibited much higher flow impedance as compared to corn meal during extrusion. It was concluded that powder rheometry is a potentially valuable tool for design of screw metallurgy and geometry, although further studies are needed in this area.
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Acknowledgments
The authors would like to acknowledge Abhay Patwa, Qi Bian and Andrew Mense for data collection. We would also like to thank Eric Maichel and Pavan Manepalli in the Extrusion Lab at Kansas State University (Manhattan, Kansas, USA) for their assistance in operation of the extruder and flow visualization experiments. Special thanks to Wenger Manufacturing (Sabetha, Kansas, USA) for their long term assistance to extrusion research and teaching at KSU and providing pictures of extruded food products.
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Alavi, S., Kingsly Ambrose, R.P. (2016). Particulate Flow and Agglomeration in Food Extrusion. In: Merkus, H., Meesters, G. (eds) Production, Handling and Characterization of Particulate Materials. Particle Technology Series, vol 25. Springer, Cham. https://doi.org/10.1007/978-3-319-20949-4_5
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DOI: https://doi.org/10.1007/978-3-319-20949-4_5
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