Estimation of the Enthalpy Profile of Food Materials in a Twin-screw Extruder(Food & Nutrition)
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概要
- 論文の詳細を見る
A method for predicting the enthalpy profile during extrusion cooking was developed. Wattmeters were connected to each barrel, and the heat loss from the barrels was measured under several temperature patterns without any material flow through the twin-screw extruder. A short section of some screws was replaced by a collar to make it possible to insert thermometers into the barrels during extrusion, and water was then pumped into the extruder while heating the barrels and the die. The measured temperature coincided with the temperature calculated from the consumed energy and the heat loss from each barrel, indicating that the enthalpy profile could be evaluated by this method. As an application of the method, the dependence of the enthalpy profile on the screw configuration was investigated. The enthalpy absorbed by the extruded materials was increased by using reverse screws and a needle valve at the outlet of the twin-screw extruder. These results suggest that the method developed in the present study will contribute to the design of extruder screws.
- 社団法人日本農芸化学会の論文
- 1990-08-23
著者
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Kumagai Hitoshi
Central Research Institute Meiji Milk Products Co. Ltd.:(present Office)department Of Agricultural C
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Kumagai Hitoshi
Department Of Agricultural Chemistry The University Of Tokyo
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Kobayashi Toshitaka
Central Research Institute Meiji Milk Products Co. Ltd.
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Kobayashi T
Nagoya Univ. Nagoya Jpn
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KURIHARA Homi
Central Research Institute, Meiji Milk Products Co., Ltd.
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Kumagai H
Department Of Agricultural Chemistry The University Of Tokyo
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Kurihara H
Meiji Seika Kaisha Ltd. Yokohama Jpn
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熊谷 仁
共立女子大学家政学部
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