PREDICTION OF THE ENTHALPY PROFILE OF FOOD MATERIALS IN A TWIN-SCREW EXTRUDER .1. ESTIMATION OF THE ENTHALPY PROFILE OF FOOD MATERIALS IN A TWIN-SCREW EXTRUDER

被引:2
|
作者
KUMAGAI, H [1 ]
KURIHARA, H [1 ]
KOBAYASHI, T [1 ]
机构
[1] MEIJI MILK PROD CO LTD,CENT RES INST,HIGASHI MURAYAMA,TOKYO 189,JAPAN
来源
AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1990年 / 54卷 / 08期
关键词
D O I
10.1080/00021369.1990.10870266
中图分类号
S3 [农学(农艺学)];
学科分类号
0901 ;
摘要
引用
收藏
页码:1975 / 1980
页数:6
相关论文
共 50 条
  • [1] PREDICTION OF THE ENTHALPY PROFILE OF FOOD MATERIALS IN A TWIN-SCREW EXTRUDER .2. QUALITY-CONTROL OF EXTRUDED JELLY THROUGH A PREDICTED ENTHALPY PROFILE
    KUMAGAI, H
    KURIHARA, H
    KOBAYASHI, T
    AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1990, 54 (08): : 1981 - 1985
  • [2] SINGLE SCREW EXTRUDER OR TWIN-SCREW EXTRUDER
    HANSMANN, J
    GUMMI ASBEST KUNSTSTOFFE, 1978, 31 (09): : 632 - &
  • [3] Comparison between twin-screw reactor a twin-screw extruder
    Zhang, Fengwu
    Huagong jixie, 1988, 15 (06): : 372 - 377
  • [4] PRINCIPLES OF PREDICTION OF TWIN-SCREW EXTRUDER OPERATION
    SCHOPF, LD
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1983, 60 (04) : 751 - 751
  • [5] When to consider a twin-screw extruder for making pet food
    Starer, MS
    CEREAL FOODS WORLD, 1996, 41 (11) : 822 - 824
  • [6] DYNAMIC ANALYSIS OF PROCESS VARIABLES FOR A TWIN-SCREW FOOD EXTRUDER
    LU, Q
    HSIEH, F
    MULVANEY, SJ
    TAN, J
    HUFF, HE
    FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1992, 25 (03): : 261 - 270
  • [7] Twin-screw extruder is for masterbatch trials
    Modern Plastics, 1995, 72 (03):
  • [8] 'KTX' TWIN-SCREW EXTRUDER.
    Ikegami, Yoshio
    Kishi, Shiro
    Akita, Toshiaki
    Miyake, Koichi
    R and D: Research and Development Kobe Steel Engineering Reports, 1988, 38 (02): : 13 - 15
  • [9] A BASIC MODEL FOR A TWIN-SCREW EXTRUDER
    TAYEB, J
    VERGNES, B
    DELLAVALLE, G
    JOURNAL OF FOOD SCIENCE, 1989, 54 (04) : 1047 - 1056
  • [10] Velocity field in a twin-screw extruder
    Bakalis, S
    Karwe, MV
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1997, 32 (03): : 241 - 253