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Step Changes in Screw Speed Affect Extrusion Temperature and Pressure and Extrudate Characteristics
Author(s) -
ONWULATA C.I.,
MULVANEY S.J.,
HSIEH F.,
HEYMANN H.
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb05528.x
Subject(s) - die swell , lag , magnitude (astronomy) , mechanics , extrusion , rotational speed , materials science , product (mathematics) , mathematics , control theory (sociology) , physics , composite material , computer science , geometry , classical mechanics , computer network , control (management) , astronomy , artificial intelligence
A first order lag with time delay was used to model dynamic responses of product temperature, torque, and mass pressure to step changes in screw speed. Transportation lag was evident in the mass temperature at the die, while the time constants generally decreased with increased magnitude of the step input. Dynamic responses indicated a more stable response to larger magnitude of step inputs! Product attributes and process variables were shown to be a function of the magnitude of the step input when final screw speed set points were identical.