A Correlation for Heat Transfer Coefficients in Food Extruders
- 1 June 1986
- journal article
- research article
- Published by Wiley in Biotechnology Progress
- Vol. 2 (2) , 105-108
- https://doi.org/10.1002/btpr.5420020210
Abstract
A dimensionless correlation of heat transfer coefficient for heat flow between the extruder barrel wall and extrudate is presented. The standard error of estimate of the correlation is 12.4%. The correlation is useful for the design and scale-up of food extruders and the design of associated temperature control systems.This publication has 1 reference indexed in Scilit:
- ESTIMATING OUTPUT AND POWER OF FOOD EXTRUDERS1Journal of Food Process Engineering, 1982