Abstract
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) |
|---|---|
| Pages (from-to) | 34-38 |
| Number of pages | 5 |
| Journal | LWT - Food Science and Technology |
| Volume | 19 |
| Issue number | 1 |
| State | Published - 1986 |