Calculation and Comprehensive Modification of Food Flow Dynamics During Screw Extrusion

FOOD SCIENCE ›› 2003, Vol. 24 ›› Issue (12): 55-57.

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Calculation and Comprehensive Modification of Food Flow Dynamics During Screw Extrusion

HE Yang-Chun, HONG Yong-Ping, ZHOU Bao-Tang

1.College of Material and Chemical Engineering of Zhejiang University;2.College ofFood,Biology and Environment Engineering of Hangzhou University of Commerce;3.Institute of Chemical Mechanics of Zhejiang University

Online:2003-12-15 Published:2011-12-13

Abstract

Abstract: Stuffing pressing by means of screw extrusion is a common procedure in realizing food feeding, squeezing, and mixingduring food manufacturing.The food flow dynamics determined during screw extrusion could be used to provide the necessaryconditions for researching food producing techniques and equipments. Focusing on the food with the characteristics of powerrule and no-Newtonian fluidity, the paper predigested and expended the existing screw extrusion flow models and formulas, andpresented a model modification method - comprehensive coefficient modification method.

Key words: screw extrusion, food flow dynamics, calculation, comprehensive modification

HE Yang-Chun, HONG Yong-Ping, ZHOU Bao-Tang. Calculation and Comprehensive Modification of Food Flow Dynamics During Screw Extrusion[J]. FOOD SCIENCE, 2003, 24(12): 55-57.

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Calculation and Comprehensive Modification of Food Flow Dynamics During Screw Extrusion

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