Characterization of the swelling of starch doughs during extrusion

Robert Y. Ofoli, Ron G. Morgan, James F. Steffe

    Research output: Contribution to journalArticle

    • 10 Citations

    Abstract

    A simple but practical model has been presented for assessing the die swell of extruded food doughs for a given process history and in the absence of puffing, as a function of die geometry, shear rate and dough rheology. Since there are no simple yet effective models which account for these different phenomena, a phenomenological approach was adopted by combining parts of several models to achieve the objective of the study. The method offers two important advantages to die swell analysis. First, all predictions are made solely on the basis of die geometry, die temperature, pressure drop across the die, and dough rheological properties, thereby correlating die swell pressure to key operating conditions. Secondly, it provides a basis for developing die swell criteria that may be useful for incorporation in process control algorithms.

    Original languageEnglish (US)
    Pages (from-to)297-312
    Number of pages16
    JournalJournal of Food Engineering
    Volume18
    Issue number3
    DOIs
    StatePublished - 1993

    Profile

    dough
    Starch
    Rheology
    History
    Food
    Temperature
    extruded foods
    puffing
    rheology
    process control
    rheological properties
    extrusion
    shears
    starch
    history
    prediction
    temperature
    methodology

    ASJC Scopus subject areas

    • Food Science

    Cite this

    Characterization of the swelling of starch doughs during extrusion. / Ofoli, Robert Y.; Morgan, Ron G.; Steffe, James F.

    In: Journal of Food Engineering, Vol. 18, No. 3, 1993, p. 297-312.

    Research output: Contribution to journalArticle

    Ofoli, Robert Y.; Morgan, Ron G.; Steffe, James F. / Characterization of the swelling of starch doughs during extrusion.

    In: Journal of Food Engineering, Vol. 18, No. 3, 1993, p. 297-312.

    Research output: Contribution to journalArticle

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