Industry/University Cooperative Research Project: Modeling of Extrusion Cooking Process for Soy Flour Doughs

产学合作研究项目：豆粉面团挤压蒸煮过程建模

• 批准号: 8419340
• 负责人: Donald Baird
• 金额: $ 13.19万
• 依托单位: Virginia Polytechnic Institute and State University
• 依托单位国家: 美国
• 项目类别: Continuing Grant
• 财政年份: 1985
• 资助国家: 美国
• 起止时间: 1985-08-15 至 1988-06-30
• 项目状态: 已结题
• 来源: https://www.nsf.gov/awardsearch/showAward?AWD_ID=8419340&HistoricalAwards=false
• 关键词: Industry; University; Cooperative; Research; Project

The goal of this research is to develop a three-dimensional model of the extrusion cooking process for soy flour and other food doughs. This model will predict extrudate temperature, mass flow rate, residence time distribution, and thermal history in the extruder, all of which are factors affecting extrudate texture as a function of screw and die design, screw RPM's, and barrel temperature profile. The model to be created by this research will be helpful for extrusion process optimization and extruder scale-up.

本研究的目标是开发大豆粉和其他食品面团的挤压蒸煮过程的三维模型。 该模型将预测挤出机中的挤出物温度、质量流量、停留时间分布和热历史，所有这些都是影响挤出物质地的因素，与螺杆和模具设计、螺杆转速和机筒温度曲线有关。 本研究创建的模型将有助于挤出工艺优化和挤出机放大。