Work

Expansion of the whole wheat flour extrusion

Year: 2008

Type: article

Abstract: A new model framework is proposed to describe the expansion of extrudates with extruder operating conditions based on dimensional analysis principle. The Buckingham pi dimensional analysis method is applied to form the basic structure of the model from extrusion process operational parameters. Using the Central Composite Design (CCD) method, whole wheat flour was processed in a twin-screw extruder with 16 trials. The proposed model can well correlate the expansion of the 16 trials using 3 regression parameters. The average deviation of the correlation is 5.9%.

Source: Organic Eprints (International Centre for Research in Organic Food Systems, and Research Institute of Organic Agriculture)

Authors: Hongyuan Cheng, Alan Friis

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W127232988

FWCI:

Cites: 13

Cited by: 1

Related to: 10