Numerical study of the extrusion process in cereals production: Part I. Fluid-dynamic analysis of the extrusion system

Ficarella, Antonio; Milanese, Marco; Laforgia, Domenico

doi:10.1016/j.jfoodeng.2004.11.034

Cited by 28 publications

(14 citation statements)

References 26 publications

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“…Extrusion has become a popular processing technology that is used to produce a wide variety of products, such as snack foods, breakfast cereals and pet foods, because of its higher productivity, richer functionality and lower operating costs compared to other cooking processes (Ficarella et al, 2006;Kasemsadeh, 2011). Extruded foods are composed mainly of starches, cereals, and/or vegetable proteins.…”

Section: Introductionmentioning

confidence: 99%

Nutritional, physical and sensory properties of extruded products from high-amylose corn grits

Liu

Zhong

et al. 2017

Emir J Food Agric

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To investigate the applicability of high-amylose corn grits (HACG) to the process for extruded products, a single screw extruder was used to produce extrudates under feed rate of 220 g/min, barrel temperature of 120°C, and screw rotational speed of 150 rpm. The nutritional, physical and sensory properties were investigated in the HACG extrudate and normal corn grits (NCG) extrudate acting as control. The results indicated that the HACG extrudate had higher (P≤ 0.05) protein (7.07%), fiber (5.41%), lipid (1.48%), ash (0.76%), resistant starch (2.89%), zein (4.65%), calcium (22.34 mg/kg), magnesium (718.63 mg/kg), iron (19.47 mg/kg), zinc (22.73 mg/kg) contents and 16 of 17 types of amino acids compared to the NCG extrudate. In regards to physical properties, the bulk density (BD), radial expansion index (REI) and water solubility index (WSI) values of the HACG extrudate, which were 57.94 mg/ml, 45.47 and 43.25, respectively, were significantly lower (P≤ 0.05) than those of the NCG extrudate. However, the HACG extrudate had a higher special length (SL), indicating a higher axial expansion, water absorption index (WAI), frangibility and cohesiveness (7.34 cm/g, 3.69, 68.79 and 0.32, respectively), and a more sponge-like structure. A sensory analysis indicated that the HACG extrudate had higher values for frangibility, cohesiveness, chewiness and overall taste with a lower coarseness and adhesiveness (to teeth).

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Section: Introductionmentioning

confidence: 99%

Nutritional, physical and sensory properties of extruded products from high-amylose corn grits

Liu

Zhong

et al. 2017

Emir J Food Agric

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“…For first principles simulations of the flow in co-rotating twinscrew extruders, mainly mesh-based CFD (computational fluid dynamics) methods, such as the FEM (finite element method) and FVM (finite volume method), have been used (e.g., Ishikawa, 2001;Bertrand et al, 2003;Malik and Kalyon, 2005;Ficarella et al, 2006a;Ficarella et al, 2006b;Kalyon and Malik, 2007;Barrera et al, 2008;Bierdel, 2008;Conzen, 2008;Rodríguez, 2009;Haghayeghi et al, 2010;Vyakaranam et al, 2012;Sarhangi Fard et al, 2012a;Sarhangi Fard et al, 2012b;Sarhangi Fard and Anderson, 2013;Hétu and Ilinca, 2013;Rathod and Kokini, 2013;Sobhani et al, 2013;Durin et al, 2014). FEM was also used to simulate complex fluids in extruders including wall slip phenomena, (e.g., Kalyon et al, 1999;Lawal et al, 1999;Malik et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Co-rotating twin-screw extruders: Detailed analysis of conveying elements based on smoothed particle hydrodynamics. Part 1: Hydrodynamics

Eitzlmayr

Khinast

2015

Chemical Engineering Science

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We applied SPH to study the flow in a co-rotating twin-screw extruder. A new model which accounts for the flow in unresolved clearances was presented. We showed detailed results for pressure drop, flow rate and power consumption. We achieved excellent agreement with CFD data for the completely filled state. Detailed results for the partially filled state are included. a b s t r a c tDue to the complex geometry of the rotating screws and, typically, free surface flows in partially filled screw sections, first principles simulations of the flow in co-rotating intermeshing twin-screw extruders using the well-established, mesh-based CFD (computational fluid dynamics) approaches are highly challenging. These issues can be resolved via the smoothed particle hydrodynamics (SPH) method thanks to its meshless nature and the inherent capability to simulate free surface flows. In our previous work, we developed a novel method for modeling the boundary conditions with complex wall geometries, under which SPH could be efficiently applied to complex surfaces of typical screw geometries of extruders. In this work, we employed SPH and our boundary method to study the flow in a conveying element in detail. To address unresolved clearances, we developed a new model that is coupled to SPH and can correctly account for the flow through unresolved clearances. A validation of our approach using CFD data from the literature for a completely filled conveying element indicated excellent agreement. Consequently, we studied the flow in a partially filled conveying element and obtained results for the flow rate, the power input and the axial force with variable filling ratio. A detailed analysis of the corresponding mixing phenomena is presented in Part 2. Our results show that the proposed method is a comprehensive approach to study the flow in different types of screw elements in detail, providing an excellent basis for further development of simplified models of entire extrusion processes.

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“…Details of the post-processing of the simulation results are reported in the Part I of this work (Ficarella, Milanese, & Laforgia, 2004).…”

Section: Numerical Simulationsmentioning

confidence: 99%

Numerical study of the extrusion process in cereals production: Part II. Analysis of variance

Ficarella

Milanese

Laforgia

2006

Journal of Food Engineering

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Numerical study of the extrusion process in cereals production: Part I. Fluid-dynamic analysis of the extrusion system

Cited by 28 publications

References 26 publications

Nutritional, physical and sensory properties of extruded products from high-amylose corn grits

Nutritional, physical and sensory properties of extruded products from high-amylose corn grits

Co-rotating twin-screw extruders: Detailed analysis of conveying elements based on smoothed particle hydrodynamics. Part 1: Hydrodynamics

Numerical study of the extrusion process in cereals production: Part II. Analysis of variance

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