Industry/University Cooperative Research Project: Modeling of Extrusion Cooking Process for Soy Flour Doughs

产学合作研究项目：豆粉面团挤压蒸煮过程建模

• 批准号: 8419340
• 负责人: Donald Baird
• 金额: $ 13.19万
• 依托单位: Virginia Polytechnic Institute and State University
• 依托单位国家: 美国
• 项目类别: Continuing Grant
• 财政年份: 1985
• 资助国家: 美国
• 起止时间: 1985-08-15 至 1988-06-30
• 项目状态: 已结题
• 来源: https://www.nsf.gov/awardsearch/showAward?AWD_ID=8419340&HistoricalAwards=false
• 关键词: Industry; University; Cooperative; Research; Project

The goal of this research is to develop a three-dimensional model of the extrusion cooking process for soy flour and other food doughs. This model will predict extrudate temperature, mass flow rate, residence time distribution, and thermal history in the extruder, all of which are factors affecting extrudate texture as a function of screw and die design, screw RPM's, and barrel temperature profile. The model to be created by this research will be helpful for extrusion process optimization and extruder scale-up.

这项研究的目的是开发用于大豆粉和其他食物面团的挤出烹饪过程的三维模型。 该模型将预测挤出机中挤出温度，质量流速，停留时间分布和热历史记录，所有这些都是影响挤出纹理作为螺钉和模具设计，螺丝RPM和枪管温度曲线的因素。 这项研究要创建的模型将有助于挤出过程优化和挤出器扩展。