Influence of process and product variables on extrusion energy and pressure requirements

摘要: Abstract Energy and pressure requirements for processing foods as affected by product moisture content extruder barrel temperature screw speed were studied using corn gluten meal (CGM) processed in a C.W. Brabender laboratory single-screw cooker-extruder. The was 1·9 cm diameter, had 3:1 compression ratio 20:1 length-to-diameter ratio. die-end nozzle 3 mm diameter. Moisture contents 14, 20 26% (dry basis), temperatures 120, 145 170°C the speeds 100, 150 200 rpm. Regression analysis showed that contributed most to variation energy (32·4%), followed (12·4%). Effect of found be insignificant. Increasing caused specific decrease. Pressure significantly decreased with increases all three variables.