Modelling and Comparison of Wheat Flour Extrusion Cooking Behaviours in Two Different Twin-Screw Extrusion Systems

文献类型： 外文期刊

第一作者： Ma, Shifeng

作者： Ma, Shifeng;Wang, Hao;Cheng, Hongyuan;Li, Junguo;Xue, Min;Ma, Shifeng;Qin, Yuchang;Cheng, Hongyuan;Li, Junguo

作者机构：

关键词： Extrusion; RVA; Viscosity; Modelling; Expansion; Melt viscosity

期刊名称：FOOD AND BIOPROCESS TECHNOLOGY （ 影响因子：4.465； 五年影响因子：4.793 ）

ISSN： 1935-5130

年卷期： 2018 年 11 卷 7 期

页码：

收录情况： SCI

摘要： The aim of this study was to investigate the extrusion cooking behaviours of two wheat flour samples (W1DK, W2CH) in two different twin-screw extrusion systems, where the wheat flour samples were characterised by rapid visco analyser (RVA) measurements. A new method is proposed to model and compare the wheat flour extrusion behaviours in the two systems through the RVA measurements, an extrudate bulk density model and a melt viscosity calculation. A new method is suggested to calculate the melt viscosity in the extrusion process. The average viscosity value of the W1DK sample was 64% higher than that of the W2CH sample in the RVA measurements. The comparison results show that the high viscosity for W1DK obtained from the RVA corresponds to a high reduced melt viscosity (eta (r) , (1/s)(gamma)) for W1DK, i.e., eta (r) = 0.25-2.61 (1/s)(gamma) (eta (r) = 0.042-0.082 (1/s)(gamma) for W2CH), a high specific mechanical energy (SME) for W1DK, i.e., SME = 8.16-11.28 kJ/kg (SME = 5.57-9.99 kJ/kg for W2CH) and a low extrudate bulk density (rho (B) ) for W1DK, i.e., rho (B) = 185-488 g/L (1 g/L = 1 kg/m(3)) (rho (B) = 406-510 g/L for W2CH) in the two extrusion systems. The RVA viscosity and the calculated melt viscosity can be used to identify a recipe characteristic in terms of torque and extrudate bulk density in the two extrusion systems. A comparison has also been made for the bulk density model and response surface methodology in the extrudate bulk density prediction.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序