Accurate measurement of extrudate temperature and heat loss on a twin-screw extruder

Infrared (IR), extended melt and flush thermocouple probes were used to measure bulk temperatures of extrudates. Good agreement was obtained between IR and extended probes. However, substantial differences were observed between IR and flush mounted probes and between extended and flush mounted probe...

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Bibliographic Details
Published inJournal of food science Vol. 62; no. 2; pp. 367 - 372
Main Authors Karwe, M.V. (The State University of New Jersey, New Brunswick, NJ.), Godavarti, S
Format Journal Article
LanguageEnglish
Published Oxford, UK Blackwell Publishing Ltd 01.03.1997
Institute of Food Technologists
Wiley Subscription Services, Inc
Subjects
Biological and medical sciences
Cereal and baking product industries
Chemistry
corn meal
ECHANGE THERMIQUE
EXTRUDED FOODS
EXTRUSION
FARINE POUR ANIMAUX
FEED MEALS
Food industries
Food science
Fundamental and applied biological sciences. Psychology
HARINA PARA PIENSOS
Heat
heat loss
HEAT TRANSFER
MAIS
MAIZ
MAIZE
TEMPERATURA
TEMPERATURE
temperature measurement
TRANSFERENCIA TERMICA
Temperature measurement
Die
Cereal product
Double screw extruder
Temperature sensor
Extrusion
Heat loss
Measurement method
Corn flour
Comparative study
Extruded product
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Summary:Infrared (IR), extended melt and flush thermocouple probes were used to measure bulk temperatures of extrudates. Good agreement was obtained between IR and extended probes. However, substantial differences were observed between IR and flush mounted probes and between extended and flush mounted probes. A response surface methodology was used to study effects of moisture screw speed, and barrel temperature on measured temperature differences between IR and flush probes. The standard flush probe may not accurately measure bulk temperature of the extrudate. The heat flux from the surfaces (top, bottom, and side) of a twin-screw extruder barrel was also measured. Total heat loss from the surface varied between 2-19% of the total heat input
Bibliography:1997077006
Q02
ArticleID:JFDS367
ark:/67375/WNG-2MVHLS9D-W
istex:4BD9D2E1FAF9CE2AC13859D17D2E5A86BED9E67B
The authors thank Professors Y. Jaluria and V. Servas for their suggestions and comments.
This is publication no. D10544‐2‐96 of the New Jersey Agricultural Experimental Station supported by state funds and the Center for Advanced Food Technology. The Center for Advanced Food Technology is a New Jersey Commission on Science and Technology Center, supported in part by the U.S. Army Research Office.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1997.tb04003.x