LABORATORY FOOD EXTRUSION‐THE DESIGN OF A HORIZONTALLY SPLIT BARREL
- 1 March 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (2) , 224-227
- https://doi.org/10.1111/j.1365-2621.1980.tb02581.x
Abstract
An extruder barrel has been designed and constructed of two identical half‐barrels, joined along a horizontal axis. This arrangement allows a rapid disassembly to expose with minimum disruption the barrel's contents. Phase transition zones can be identified, measured and photographed and found to vary with the process conditions. This novel split‐barrel greatly facilitates the study of internal events during food extrusion.This publication has 5 references indexed in Scilit:
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- MODELING A FORMING FOODS EXTRUDERJournal of Food Science, 1974
- The effects of extruder variables on the gelatinisation of corn starchThe Canadian Journal of Chemical Engineering, 1972