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Dynamic analysis of on-line product quality attributes of a food extruder Análisis dinámico de los atributos de calidad de productos extrudados

Nestle R & D Ohio, PO Box 607 Marysville, OH 43040, USA

R.G. Moreira

Department of Agricultural Engineering, Scoates Hall, Room 310 College Station, TX 77843-2117, USA

The dynamics of a twin screw food extrusion process, including product quality attributes (PQA), to change in feed rate, water rate, screw speed, and barrel temperature at zone 5 were defined. Two PQA variables clearly dominated, colour-b and collet moisture content, which were highly correlated to bulk density. Product temperature at the die also showed high steady-state correla tion with bulk density. Moisture in the barrel was the primary driver for the colour-b and collet moisture content responses. Barrel temperature-5 was important in the response of product temper ature, but excessive delay times made it less important as a control variable. The gains indicated a non-linear system over the response range explored.

Key Words: cornmeal • extrusion • colour • moisture quality

Food Science and Technology International, Vol. 3, No. 6, 413-421 (1997)
DOI: 10.1177/108201329700300603


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