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TWIN SCREW EXTRUCTION of PEACH PUREE: RHEOLOGICAL PROPERTIES and PRODUCT CHARACTERISTICS 1
Author(s) -
AKDOGAN HULYA,
McHUGH TARA HABIG
Publication year - 1999
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1999.tb00386.x
Subject(s) - plastics extrusion , die swell , rheology , shear rate , moisture , viscosity , materials science , water content , shear thinning , shear (geology) , apparent viscosity , composite material , engineering , geotechnical engineering
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.