Die design and dough expansion in low moisture extrusion-cooking process

An experimental study was developed to investigate the role of die design (die diameter and die land length) on extrudate expansion, through the Sectional Expansion Index and Longitudinal Expansion Index. The extrusion-cooking experiments were made on a corotating twin-screw extruder, at constant sp...

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Bibliographic Details
Published inJournal of food engineering Vol. 29; no. 2; pp. 139 - 152
Main Authors Bouzaza, D., Arhaliass, A., Bouvier, J.M.
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 01.08.1996
Elsevier
Subjects
Biological and medical sciences
Cereal and baking product industries
Food industries
Fundamental and applied biological sciences. Psychology
Wheat flour
Anisotropy
Length
Cereal product
Extrusion die
Double screw extruder
Paste
Expansion
Modeling
Diameter
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Summary:An experimental study was developed to investigate the role of die design (die diameter and die land length) on extrudate expansion, through the Sectional Expansion Index and Longitudinal Expansion Index. The extrusion-cooking experiments were made on a corotating twin-screw extruder, at constant specific mechanical energy and moisture content. Detailed consideration is given to die geometry and the driving force of expansion. A four-constant empirical model is proposed to describe the expansion indices. The anisotropy of the expansion phenomena is also discussed.
ISSN:0260-8774
1873-5770
DOI:10.1016/0260-8774(95)00076-3