Agricultural and Biosystems Engineering
- 제6권1호
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- Pages.27-33
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- 2005
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- 1229-8441(pISSN)
The Processing Technology of Soy Protein Meat Analog Using Twin-Screw Extruder - Heat Transfer Analysis of Cooling Die -
초록
Soy protein meat analog was produced using a twin-screw extruder attached with a cooling die. Heat transfer analysis was performed for cooling dies with various die sizes at the four different moisture contents of feed during extrusion process. The experimental design consisted of two cooling die widths (30 and 60 mm), three cooling die lengths (100, 200, and 300 mm), four product moisture contents (71.2, 67.0, 61.6 and 55.8%), and water and water plus ethylene glycol as cooling material. When water was used as cooling medium, the values of equivalent overall heat transfer coefficient