Mathematical modeling of flow behavior and cell structure formation during extrusion of starchy melts

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• 关键词：Extrusion ; Modeling ; Flow behavior ; Cell structure ; Bubble growth dynamics
• 刊名：Journal of Food Engineering
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：198
• 期：Complete
• 页码：7-16
• 全文大小：1671 K
• 卷排序：198

文摘

A mathematical model for flow inside extruder and expansion was developed. Pressure, Temperature and Energy profiles developed inside the extruder. Microscopic model at bubble level coupled with macroscopic model at extrudate level. Process parameters and product characteristics compared well with simulated results.