THE EFFECT OF PROCESSING HISTORY ON CHEMICAL-CHANGES IN SINGLE-SCREW AND TWIN-SCREW EXTRUDERS

被引：21

作者：

KOKINI, JL

机构：

[1] Food Science Department, Center for Advanced Food Technology, Rutgers University, New Brunswick

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1993年 / 4卷 / 10期

关键词：

D O I：

10.1016/0924-2244(93)90102-G

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This paper addresses current research needs in the quantitative characterization of transport phenomena in reactive food extrusion. An introductory review of single-screw and twin-screw extrusion is given followed by a research strategy to generate the appropriate data base. An example in reference to starch extrusion is discussed.

引用

页码：324 / 329

页数：6

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[5]

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