Accurate measurement of extrudate temperature and heat loss on a twin-screw extruder

被引：14

作者：

Karwe, MV

Godavarti, S

机构：

[1] Dept. of Food Science, Rutgers, State Univ. of New Jersey, Cook College, New Brunswick, NJ 08903

来源：

JOURNAL OF FOOD SCIENCE | 1997年 / 62卷 / 02期

关键词：

corn meal; extrusion; heat loss; temperature measurement;

D O I：

10.1111/j.1365-2621.1997.tb04003.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Infrared (IR), extended melt and flush thermocouple probes were used to measure bulk temperatures of extrudates. Good agreement was obtained between IR and extended probes. However, substantial differences were observed between IR and flush mounted probes and between extended and flush mounted probes. A response surface methodology was used to study effects of moisture screw speed, and barrel temperature on measured temperature differences between IR and flush probes. The standard flush probe may not accurately measure bulk temperature of the extrudate. The heat flux from the surfaces (top, bottom, and side) of a twin-screw extruder barrel was also measured. Total heat loss from the surface varied between 2-19% of the total heat input.

引用

页码：367 / 372

页数：6