the effects of screw configuration on the screw fill degree and special mechanical energy in twin-screw extruder for high-moisture texturised defatted soybean meal论文.pdfVIP

Journal of Food Engineering 157 (2015) 77–83 Contents lists available at ScienceDirect Journal of Food Engineering journal homepage: /locate/jfoodeng The effects of screw configuration on the screw fill degree and special mechanical energy in twin-screw extruder for high-moisture texturised defatted soybean meal Bo Zhang a, Yingquan Zhang a, Jens Dreisoerner b, Yimin Wei a,⇑ a Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agricultural Product Processing, Ministry of Agriculture, P.O. Box 5109, Beijing 100193, People’s Republic of China b Food Division, Brabender GmbH Co. KG, 51–55 Kulturstrasse, 47055 Duisburg, Germany a r t i c l e i n f o a b s t r a c t Article history: To control the mechanical energy output by adjusting the screw configuration during soybean protein Received 21 December 2014 extrusion texturisation, the relationship between the screw configuration and the special mechanical Received in revised form 19 February 2015 energy was investigated. Different types of screw elements, element lengths and positions were designed Accepted 21 February 2015 and configured, while the other parameters were kept unchanged. The screw fill degree and specific Available online 2 March 2015 mechanical energy output were detected. The results demonstrate that when the helix angle of conveying elements turns from forward (45) to reverse (37.5), the disc width of