In order to better understand and motivate students to the needs of dynamic modeling and multivariable (MVSISO) design consideration, the case-study of a twinscrew food extruder provides a real-life example with all the requisite components necessary for unit operations management. The study provides a two-input, two-output system able to be simulated via Simulink model that requires knowledge ...

Abstract—The composite flour blend consisting of corn, pearl millet, black gram and wheat bran in the ratio of 80:5:10:5 was taken to prepare the extruded product and their effect on physical properties of extrudate was studied. The extrusion process was conducted in laboratory by using twin screw extruder. The physical characteristics evaluated include lateral expansion, bulk density, water ab...

Abstract—The composite flour blend consisting of corn, pearl millet, black gram and wheat bran in the ratio of 80:5:10:5 was taken to prepare the extruded product and their effect on physical properties of extrudate was studied. The extrusion process was conducted in laboratory by using twin screw extruder. The physical characteristics evaluated include lateral expansion, bulk density, water ab...

Effects of extrusion processing parameters co-rotating twin-screw extruder – screw speed (SS = 500, 650, 800 rpm), feed rate (FR 22, 26, 30 kg/h), and moisture content the material (MC 20, 25, g/100 g), on reduction deoxynivalenol (DON), 3- 15- acetyldeoxynivalenol (3- 15-AcDON), HT-2 toxin (HT-2), tentoxin (TEN) alternariol monomethyl ether (AME), in whole grain triticale flour were investigat...

Extrusion is a continuous process and successful economic production depends on maintaining stable output and melt quality at an accurately controlled rate. Current screw design technology, the use of DC drives, computerized controllers and raw material testing help to deliver the melt to the extrusion die at relatively constant temperature, pressure and viscosity. However, even the slightest v...

Abstract—The composite flour blend consisting of corn, pearl millet, black gram and wheat bran in the ratio of 80:5:10:5 was taken to prepare the extruded product and their effect on physical properties of extrudate was studied. The extrusion process was conducted in laboratory by using twin screw extruder. The physical characteristics evaluated include lateral expansion, bulk density, water ab...