Abstract
Corn meal was puffed in a co-rotating twin-screw Baker-Perkins (50 mm) food extruder. Step tests were used to study the process dynamics. Dynamic models were developed using transfer functions. The die pressure appears to be the best controlled variable for a food extrusion automatic control strategy. Simulation studies showed that feedforward can be used to reduce the effect of feed rate and feed moisture content variation on the die pressure, and it is therefore recommended for food extrusion automation. In view of the complexity of the process (disturbances, non-linearities) adaptive control seems to be more suitable for food extruders than classical PID controllers.
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