Abstract
AbstractProduct Engineering in the Case of Extruded Instant Powders.Starch based instant powders are usually produced by cooking/gelatinizing in an excess of water with subsequent drying and milling. Important product attributes are the specific weight and the instant properties of the powder, as well as the taste, the viscosity, and the mouth‐feel of the reconstituted gel. Cooking extrusion is an alternative energy saving process. Process development usually takes a long time and proves expensive due to the large number of different process parameters and their possible combinations. For two exemplary products it is demonstrated how the screw configuration and the target range of process parameters can be defined by statistical trial design. Final optimization („fine tuning”︁) and scale‐up assure efficient process design according to product needs.
Published Version
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