Effects of Feed Rate and Screw Speed on Operating Characteristics and Extrudate Properties During Single-Screw Extrusion Cooking of Rice Flour

@inproceedings{Yeh1999EffectsOF,
  title={Effects of Feed Rate and Screw Speed on Operating Characteristics and Extrudate Properties During Single-Screw Extrusion Cooking of Rice Flour},
  author={An-I Yeh and Yih-Mon Jaw},
  year={1999}
}
ABSTRACT Rice flour (37% moisture content) was used to examine the effects of feed rate and screw speed on the specific energy input during single-screw extrusion cooking. Torque, raised by decreasing screw speed or increasing feed rate, was found to be a power law function of the ratio of feed rate to screw speed (Fr/Ss) with r2 > 0.94. Specific mechanical energy (SME) calculated from torque also was a power law function of Fr/Ss with r2 >0.84 and negative power law indices. The SME obtained… CONTINUE READING

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