Abstract
A semi-empirical, nonlinear model was developed to incorporate the effects of extruder operating conditions (temperature, moisture, and shear rate) on viscosity of peach puree in a lab-size twin screw extruder. A power law dependency for shear rate, an exponential dependency for moisture, and a modified first order transform function for temperature effects were employed. the proposed model fit the experimental data well. Motor torque and Specific Mechanical Energy (SME) were significantly affected by all extruder operating conditions. Experimental apparent viscosity varied from 40 to 130 Pass, depending on the operating conditions. Color indicatives (L, a, b) and extrudate density were mainly influenced by the moisture content. Water activity was only influenced by moisture.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call