A mathematical model was developed to predict energy and pressure requirements in terms of product characteristics and extruder dimensions. Buckingham's π theorem was used to develop dimensionless parameters. The constants for the models were determined for a particular food system and compared with a product of similar composition. Error analysis was used to study the effect of each term.
|Original language||English (US)|
|Number of pages||5|
|Journal||LWT - Food Science and Technology|
|State||Published - Dec 1 1986|