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膨化过程容重模型.pdf

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This article appeared in a journal published by Elsevier. The attached copy is furnished to the author for internal non-commercial research and education use, including for instruction at the authors institution and sharing with colleagues. Other uses, including reproduction and distribution, or selling or licensing copies, or posting to personal, institutional or third party websites are prohibited. In most cases authors are permitted to post their version of the article (e.g. in Word or Tex form) to their personal website or institutional repository. Authors requiring further information regarding Elsevier’s archiving and manuscript policies are encouraged to visit: /copyright Authors personal copy food and bioproducts processing 8 8 ( 2 0 1 0 ) 188–194 Contents lists available at ScienceDirect Food and Bioproducts Processing j ourn a l homep a g e: w w w . el s evier .com/loca te /fbp Modelling extrudate expansion in a twin-screw food extrusion cooking process through dimensional analysis methodology Hongyuan Cheng, Alan Friis ∗ Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, Building 227, DK-2800, Lyngby, Denmark a b s t r a c t A new phenomenological model is proposed to correlate extrudate expansion and extruder operation parameters in a twin-screw food extrusion cooking process. Buckingham’s pi dimensional analysis method is applied to establish the model. Three dimensionless groups, i.e. pump efficiency, water content and temperature, are formed to model the ext

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