Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 23 Issue 1
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- Pages.81-87
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- 1991
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- 0367-6293(pISSN)
Effect of Process Variables on System Parameters in Extrusion Cooking of Corn Grit by Twin Screw Extruder
옥분 압출가공시 이축압출성형기의 운전조건에 따른 System Parameters의 변화
- Kim, Ji-Yong (Korea Food Research Institute) ;
- Kim, Chong-Tai (Korea Food Research Institute) ;
- Kim, Chul-Jin (Korea Food Research Institute)
- Published : 1991.02.01
Abstract
To examine the effect of the individual operational variables on extrusion process, test trials of the fractional factorial design of the three process variables at three levels, including feed rate, screw speed and die openings, were carried out by using a laboratory scale twin-screw extruder with three different screw configuration for corn grit with the water addition fixed at 15% of the powder feed rate. As the increase of feed rate, while extrusion temperature(ET), specific mechanical energy input (SME), and residence time(RT) were showed the tendency to decrease, extrusion pressure(EP) was increased and as the increase of screw speed, ET, SME and EP were showed the tendency to increase, but RT was decreased. However, as increase the number of die hole, all system parameters were showed the tendency to decrease. The influence of the change in each process parameters was increased as the increase of the number of reverse element in screw configuration. In case of using the screw configuration with increasing number of reverse element at the condition of same process parameters, ET, SME and RT was increased, but EP was decreased. The functional relationships of the system parameters to the process parameters can be quantified by using multiple regression equations(mostly R-sq>0.90) and maped on suface response diagrams to expedite evaluation.
15% 비율로 가수한 corn grit 원료를 reverse element 수를 달리한 스크류 조합을 사용한 실험실용 동방향 회전 이축 압출성형기로 extrusion cooking할 때, 각 스크류 조합에서 원료 투입량(