Characterization of the swelling of starch doughs during extrusion

摘要: Abstract A simple but practical model has been presented for assessing the die swell of extruded food doughs a given process history and in absence puffing, as function geometry, shear rate dough rheology. Since there are no yet effective models which account these different phenomena, phenomenological approach was adopted by combining parts several to achieve objective study. The method offers two important advantages analysis. First, all predictions made solely on basis temperature, pressure drop across die, rheological properties, thereby correlating key operating conditions. Secondly, it provides developing criteria that may be useful incorporation control algorithms.