Article citationsMore>>

Shi, C., Wang, L., Wu, M., Adhikari, B. and Li, L. (2011) Optimization of Twin-Screw Extrusion Process to Produce Okara-Maize Snack Foods Using Response Surface Methodology. Journal of Food Engineering, 7, 1-24.

has been cited by the following article:

• TITLE: 3D Thermo-Fluid Dynamic Simulations of High-Speed-Extruded Starch Based Products

  AUTHORS: Alessandro Cubeddu, Cornelia Rauh, Antonio Delgado

  KEYWORDS: High Speed Extrusion; Non-Isothermal Numerical Simulation; Ostwald-De Waele Model

  JOURNAL NAME: Open Journal of Fluid Dynamics, Vol.4 No.1, March 25, 2014

  ABSTRACT: This paper aims to investigate a method to perform non-isothermal flow simulations in a complex geometry for generalised Newtonian fluids. For this purpose, 3D numerical simulations of starch based products are performed. The geometry of a co-rotating twin-screw extruder is considered. Process conditions concern high rotational speed (up to 1800 rpm), different flow rates (30, 40 and 60 kg/h) and water contents (22% and 36%), for a total of 54 simulations. To cope with the geometry complexity a Mesh Superposition Technique (MST) was adopted. The pseudoplastic behaviour of the fluid is taken into account by considering viscosity as function of shear rate (Ostwaldde Waele relationship) and temperature (Arrhenius law). Simulated temperature variations are compared with measurements at same process conditions for validation. Qualitative behaviour of temperature T and shear stress along the screw are analysed and comparisons of different process conditions are presented. By these simulations a database is formed to develop a process control strategy for novel extruder operating points in food technology.