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 in:	Journal of food engineering Vol. 29; no. 2; pp. 139 - 152
Main Authors:	Bouzaza, D., Arhaliass, A., Bouvier, J.M.
Format:	Journal Article
Language:	English
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
Online Access:	Get full text
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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