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

本研究的目标是建立一个三维模型， 大豆粉和其他食品面团的挤压蒸煮过程。 该模型将预测挤出物温度、质量流率， 停留时间分布和挤出机中的热历史，所有 其中影响挤出物质地的因素是螺杆的函数 和模具设计、螺杆RPM和料筒温度曲线。 模型 本研究所建立的模型将有助于挤压工艺的改进 优化和挤出机放大。

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.