Dynamic analysis of on-line product quality attributes of a food extruder

• Autores: S.L. Schonauer, R. G. Moreira
• Localización: Food science and technology international = Ciencia y tecnología de alimentos internacional, ISSN-e 1532-1738, ISSN 1082-0132, Vol. 3, Nº 6, 1997, págs. 413-421
• Idioma: inglés
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• Resumen

  • The dynamics of a twin screw food extrusion process, including product quality attributes (PQA), to change in feed rate, water rate, screw speed, and barrel temperature at zone 5 were defined. Two PQA variables clearly dominated, colour-b and collet moisture content, which were highly correlated to bulk density. Product temperature at the die also showed high steady-state correla tion with bulk density. Moisture in the barrel was the primary driver for the colour-b and collet moisture content responses. Barrel temperature-5 was important in the response of product temper ature, but excessive delay times made it less important as a control variable. The gains indicated a non-linear system over the response range explored.