Characterization of the swelling of starch doughs during extrusion

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

Research output: Contribution to journalArticle

  • 11 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.

LanguageEnglish (US)
Pages297-312
Number of pages16
JournalJournal of Food Engineering
Volume18
Issue number3
DOIs
StatePublished - 1993

Profile

extrusion
dough
Starch
starch
Pressure
Rheology
extruded foods
puffing
History
rheology
process control
rheological properties
Food
Temperature
shears
history
prediction
temperature
geometry
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. 1993 ; Vol. 18, No. 3. pp. 297-312
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